Barritas de Tarta de Queso Biscoff

Ingredientes

• 1 1/2 cups Biscoff cookie crumbs or about 20 Biscoff cookies (160g)
• 1/4 cup salted butter, melted (56g)
• 2 cups or 16 oz. full-fat cream cheese, room temperature (452g)
• 1/4 cup cookie butter (60g)
• 2/3 cup granulated sugar (133g)
• 2 large eggs, room temperature (112g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 1/2 cup cookie butter (120g)

Preparación

1. 1

   --- Biscoff Cookie Crust ---

2. 2

   Preheat oven to 325 F or 165 C and line and grease an 8-inch x 8-inch square baking pan with parchment paper. I like to use unpainted metal binder clips to keep my parchment paper in place.

3. 3

   Place 1 2/3 cup of Biscoff cookie crumbs and 1/4 cup of melted butter into a medium bowl. Mix until the ingredients are fully combined, and the cookie crumbs look moist.

4. 4

   Pour the cookie mixture into the prepared pan. Use the bottom of a measuring cup or cup with a flat bottom to press down firmly and create a compact, even crust.

5. 5

   Bake for 8 minutes then remove from the oven. Place the pan on a wire rack to let it cool. Be sure to keep your oven on!!

6. 6

   --- Biscoff Cheesecake Filling ---

7. 7

   While the cookie crust bakes and cools, make the cheesecake filling.

8. 8

   Place 2 cups of room temperature cream cheese and 1/4 cup of cookie butter in a medium sized bowl. Beat with a hand mixer or stand mixer with a whisk attachment on a medium-high speed for a minute. The mixture should be creamy and smooth.

9. 9

   Mix in 2/3 cup of sugar on a medium-low speed until combined. Scrape the sides and bottom of the bowl with a rubber spatula as needed.

10. 10

    Add in 2 eggs and 1 tsp of vanilla extract. Mix on a medium-low speed until fully incorporated. The batter should be nice and smooth at this point. If you still notice any chunks, continue to mix on a low speed until it is smooth (like in the photo above the recipe card).

11. 11

    Pour the cheesecake filling on top of the cooled cookie crust.

12. 12

    Heat 1/2 cup of cookie butter in the microwave for 10 seconds then drop small spoonfuls on top of the cheesecake filling. Drag a butter knife or offset spatula through the cookie butter drops to create pretty swirls on top of the cheesecake bars.

13. 13

    Bake the cheesecake bars at 325 F for 43-48 minutes, placing them on the middle rack in your oven. Fill a large, rimmed baking sheet with an inch of water and place on the rack beneath the bars. If you don't have a pan that size, any pan that can be filled with an inch of water and fit on the lower rack will work. Rotate the cheesecake bars halfway through to help them bake evenly. If you notice the top is browning too much, cover the top with a piece of foil.

14. 14

    To see if the bars are done baking, do a wiggle test to check to see if they're done. Watch the center and look for a small wiggle. Cheesecake doesn't bake up completely firm the way cake layers do, so the usual toothpick test won't work.

15. 15

    Let the bars cool completely in the pan on a metal rack. Once they reach room temperature, refrigerate them for an additional 2 hours or overnight. If you put them straight into the fridge from the oven it can cause the top to crack.

16. 16

    Cut the fully cooled bars with a sharp, warm knife. Clean the knife after each cut to get perfect squares.

17. 17

    Leftover bars can be kept in the fridge for up to 5 days in an airtight container.