Treacle Cheesecake Bars
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Rich, sticky treacle filling on a shortbread crust, topped with a creamy cheesecake layer.
Ella x
Ingredients
- 225 g225g unsalted butter
- 400 g400g caster sugar
- 1 g1kg golden syrup(Dilute with 2 tbsp water before using)
- 250 g250g plain flour
- 1 tsp1 tsp baking powder
- 250 g250g unsalted butter
- 300 g300g caster sugar
- 2 eggs2 large eggs
- 250 g250g sour cream
- 250 g250g grated cheddar cheese
- 1 tsp1 tsp vanilla extract
- 1 tsp1 tsp ground cinnamon
- 1 tsp1/2 tsp ground ginger
- 250 g250g chopped dates(Soaked in 2 tbsp hot water)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line an 20cm square baking tin with parchment paper.
Tip: Use a silicone mat for easy release
- 2
Make the shortbread crust: Cream the butter and sugar in a stand mixer until light and fluffy. Add the flour, baking powder, and cinnamon; mix until combined. Press into the prepared baking tin.
Tip: Use a flat spatula to level the crust
- 3
Bake the shortbread crust for 18-20 minutes, or until lightly golden.
Tip: Keep an eye on it, as the crust can burn easily
- 4
Make the treacle filling: Combine the golden syrup, sugar, and 2 tbsp water in a saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Tip: Stir occasionally to prevent burning
- 5
Stir in the soaked dates until well combined.
Tip: Let cool slightly before spreading over the shortbread crust
- 6
Bake the treacle filling for 15-18 minutes, or until caramelized and sticky.
Tip: Keep an eye on it, as the filling can burn easily
- 7
Make the cheesecake layer: Beat the butter and sugar in a stand mixer until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, cheddar cheese, vanilla extract, and ground ginger.
Tip: Use room temperature ingredients for a smooth cheesecake
- 8
Pour the cheesecake layer over the cooled treacle filling.
Tip: Use an offset spatula to create a smooth, even layer
- 9
Bake the cheesecake for 25-30 minutes, or until set and slightly golden.
Tip: Keep an eye on it, as the cheesecake can overcook easily
- 10
Remove from the oven and let cool completely in the tin.
Tip: Use a wire rack to speed up cooling and prevent sogginess
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