The combination of cocoa and cheesecake make their magic!
(for 20-25 bars)
250g unsalted softened (not melted) butter
250-300 g caster sugar(by taste, I don’t like when it’s too sweet)
350 g plain flour
60 g unsweetened cocoa powder
1 tsp bicarbonate of soda
1/4 tsp salt
80 g white chocolate
300-400 g full-fat cheese(Philadelphia)
40 g icing sugar
1 large egg
Using an electric mixer with the paddle attachment, cream the butter and sugar together until fluffy. Add the eggs one at a time, mix thoroughly.
Sift together the remaining ingredients, mix with the batter.
Take approximately one-quarter of the dough, cover with cling film and place in the fridge. Line the baking tray (23×30 cm or even wider) with greaseproof paper, then press the remaining dough into the tray and leave it to rest in the fridge for 30 minutes.
170 °C for the oven. Remove the base from the fridge and bake for 20 minutes. Afterwards, allow to cool completely in the tin.
Melt the chocolate in a bowl over a saucepan of simmering water.Remove from the heat and allow to cool. Using a mixer combine the cream cheese and sugar until smooth. Add the egg and mix again thoroughly. Stir the melted chocolate into the cheesecake mixture.
Spread the mixture onto the cooled base, take the reserved dough from the fridge and crumble over the cheesecake.
Bake 20-25 minutes. Cool completely in the fridge for a few hours to set. Before to serve, cut the cheesecake into rectangles.