These Chocolate Chip Cookie Cheesecake Bars have got to be one of my favourite bakes yet. The best chocolate chip cookie dough with a quick cheesecake filling, all baked up until golden.Make sure to allow 1-2 hours for setting time.
Preheat oven to 180C / 350F /160C fan forced. Line a 9x13 baking tin with baking paper. If using a stand mixer, attach the paddle.
MIX THE DRY INGREDIENTS: In a small bowl sift then whisk together the flour, cornflour and baking soda.
MAKE THE DOUGH: In a large mixing bowl, beat together the butter and both sugars until lightened and fluffy.
Scrape down the sides of the bowl and add half the flour mix. Beat until just combined.
Add the milk, quickly mix, then the remainder of the flour. Beat until it comes together.
Finally, add the chocolate chips and give the mixture another beat until mixed through and the dough is forming large clumps.
FOR THE CHEESECAKE LAYER
Beat together the cream cheese and sugar until smooth and creamy - about 2 minutes.
Add the egg, sour cream and vanilla and beat until smooth.
ASSEMBLE: Scatter just over half of the cookie dough in small clumps into the lined tin, then press down all over to flatten out making sure there are no gaps.
Pour and spread the cheesecake filling over the cookie base.
Scatter the remaining cookie dough in small clumps all over the top.
Bake in the oven for 35-40 minutes until golden on top and not much wobble left. If it is getting golden too quickly, you can cover it with foil for the last 20 minutes cooking time.
Cool in pan then refrigerate for 3 hours or overnight is even better.
Suggested equipement: 9x13 baking tin, stand mixer or handheld beater, silicone spatulas
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
The best way to scatter the cookie dough over the cheesecake layer is in very small pieces. This way you'll get a better coverage.
I use corn starch a lot in my baking – this is not an error. Cake flour is a combination of all purpose and corn starch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.