Saturday, 21 July 2012

FOOD PORN - Rolo Cheesecake Bars

When I came across an absolutely amazing recipe for Rolo Cheesecake Bars via the Hugs & Cookies XOXO blog (you can see the original recipe here: HERE) I KNEW I'd have to give it a try. I know things can be trickier for us Brits as we don't have easy access to the same ingredients, so here is the same recipe Anglicised. I've also made a few minor modifications because that's how I roll: I like my cheesecake base to have a hint of spice; I love me some vanilla notes in my desserts; and I love to mix milk and dark chocolate to find a happy medium that's not too sweet or too rich.

Biscuit Base:
400g digestive biscuits, crumbed (stick them into a thick freezer bag and bash the crap out of them with a rolling pin)
1/2 teaspoon of cinnamon
250g butter melted
250g caster sugar

Mix together, then pack into the bottom of a lined 9x13 inch dish (approx. 23x33cm - Morrison's have a perfect 'lasagne tin' that would fit the bill). I used baking parchment to line mine, as foil always tends to go a bit wrong for me. Bake at 180 (170 fan assisted) for approx 7-10 minutes. Let cool completely. I was impatient so put the rack and tin into the fridge after about 20 minutes to speed things up a little.

Cheesecake filling:
400g Philly or equivalent
Approx. 226g of rolos cut in half (a four-roll pack is 208g - buy two four packs and use the rest for garnish and munching on the way!)
30g plain flour
250g caster sugar
2 large eggs
1 teaspoon Nielson Massey vanilla extract

Beat all ingredients save Rolos together until smooth, then stir in the Rolos. Smooth over your now-cooled base and bake at 170 C (160 C fan assisted) for 30-35 minutes. The top should just be turning golden. Leave to cool completely.

Chocolate glaze
150g chocolate (I used half milk, half dark)
125g butter
1 tablespoon of Liquid glucose (Glucose syrup)

Melt butter and chocolate in the microwave - generally 1 minute on full power, stir, then 30 seconds on full, stir, and then another 30 seconds to get the final lumps out. Add glucose syrup and stir well, before pouring over the cheesecake, smoothing it out, and leaving in the fridge to set for a good few hours. You'll know it's done when the glossy shine has gone a bit matte. I took a leaf out of Danielle's book and drizzled with melted chocolate and topped with another Rolo. You know, because there weren't enough calories in it already. 

Have to say, that it was truly amazeballs. And huge. So huge. Makes a lot of little squares (my tin was slightly larger and I got 35 pieces out of it) and they're wonderfully rich and delicious.

So enjoy! Let me know if you make them or have any other recipe tweaks to share!