These tasty, marbled Earl Grey Fudge Cheesecake Bars were born out of a disagreement. A scrumptious one, but a disagreement nonetheless. You may remember this little Earl Grey Cake with Honey and Lemon Buttercream. If you don’t, I highly suggest you refresh your memory at the next celebration of any major event – birthdays, weddings, anniversaries, the end of the work week, the latest GoT episode – because the cake is amazing. But back to the argument. I thought that the cake would taste even MORE amazing with an Earl Grey Fudge filling, to really bring out the tea flavor. Justin thought the fudge would drown out the other flavors, notably the honey and lemon in the buttercream. We tried both ways and turned out he was right, which left me with all this beautiful fudge.
I thought that the cake would taste even MORE amazing with an Earl Grey Fudge filling, to really bring out the tea flavor. Justin thought the fudge would drown out the other flavors, notably the honey and lemon in the buttercream. We tried both ways and turned out he was right, which left me with all this beautiful fudge.
So in came these cheesecake bars. I’m not sure what my favorite part of this recipe is – the fudge, the sugar cookie crust, or the cheesecake filling. It’s really a toss up. Eat these little babies with cherries or strawberries on top and you’ll have an irresistible treat.
Earl Grey Fudge Cheesecake Bars
- 24 grams almond meal
- 30 grams powdered sugar
- 160 grams all-purpose flour
- 1.4 teaspoon salt
- 4 ounces butter
- 1 large egg yolk
- 1/4 teaspoon almond extract
Momofuku Earl Grey Fudge
- 40 grams water
- 2 grams Earl Grey tea or one tea bag
- 30 grams 72% chocolate coarsely chopped
- 18 grams cocoa powder
- 1 pinch salt
- 35 grams corn syrup
- 25 grams sugar
- 55 grams heavy cream
- 16 ounces cream cheese
- 200 grams sugar
- 8 ounces condensed milk
- 8 ounces ricotta
- 4 large eggs
- 1/2 teaspoon vanilla extract
Remove all refrigerated items from the refrigerator. Barring the butter necessary for making the crust, the ingredients should be at room temperature for a cheesecake. It's very difficult to whip cream cheese into shape if it is cold.
Begin with the crust. In a medium bowl, combine almond meal, powdered sugar, flour, and salt. Whisk together to combine. Slice 4 ounces of butter into thin cubes and add to the dry mix. Using your fingers, rub the butter into the flour mixture until you have a fine sand. There shouldn't be any large chunks of butter; it should be well incorporated into the flour. This should only take a few minutes, no more than five.
Add the egg yolk and 1/2 teaspoon almond extract to the flour mixture and work into the dough. Work the egg into the flour until completely combined and the dough begins to stick together.
Use hands to squeeze the dough into a disc. Wrap in plastic and place in the refrigerator.
Bring your water to a boil in a kettle or small saucepan. Remove from heat, add tea, and let steep for 5 minutes.
Strain the water into a medium bowl, making sure to remove all the tea leaves, and add chocolate, cocoa powder, and salt.
In a heavy-bottomed saucepan, combine the corn syrup, sugar, and heavy cream over high heat. Stir occasionally while the mixture comes to a boil, then remove immediately!
AS SOON AS THAT BOIL STARTS pour that mixture overtop of your chocolate-cocoa-tea holding bowl. Let the mixture rest for 1 minute.
After 1 minute, slowly being to whisk the mixture. Continue, increasing the speed of ferociousness of your whisking every 30 seconds until the mixture is glossy-lovely and silky. This should take between 2 to 4 minutes. Set fudge aside to be drizzled over cheesecake just before baking.
Preheat oven to 350. Butter the sides and bottom of a 9 X 13-inch.
In a large bowl, beat your room temperature (please God make sure it is) cream cheese on medium-low speed until smooth and soft with no evidence it was once in a box.
Add sugar and beat until fully combined. On medium speed, add ricotta and beat until combined, then add condensed milk and beat.
The mixture should be nearer the side of liquid, but still quite thick. Before even thinking about adding the eggs, be sure that the mixture is fully smooth. No lumps! Then add the eggs, one at a time, beating the mixture after each addition. With the last egg, add the 1/2 teaspoon of vanilla extract.
Remove the crust from the refrigerator and place on a clean surface, covered in powdered sugar. Roll into a 9 X 13-inch rectangle to fit your buttered pan. Press dough into the pan. Use a fork to prick the crust in 1-inch intervals.
Bake crust for 12 - 15 minutes.
Once the pre-bake is finished, remove the pan from the oven and place a kettle of water to boil.
While the water bowls, pour cheesecake mixture over crust. Then carefully drizzle the hot fudge over the cheesecake. The fudge will mostly sink to the bottom, but you should be able to see a good deal of it in the cheesecake. Use a rubber spatula to get all that tasty chocolate into the cheesecake! Use a fork to twirl across the cheesecake to spread the chocolate throughout the cheesecake mixture.
Place a 15 X 10-inch pan or a roasting pan on the middle rack of the oven and add boiled water to the pan. Very carefully rest your cheesecake pan in the pan of water.
Bake for 40 - 45 minutes. The cheesecake is finished when the top is beginning to brown and there's still a nice jiggle to the middle of the cheesecake.
Chill for 2 hours and serve with fresh fruit (strawberries and cherries!) or nuts.
One way to prevent cracks in a cheesecake is by thoroughly buttering whatever dish you are using. This ensures that the cheesecake doesn't stick to the side, ripping the sweet cheesecake apart from the middle.
Baking the cheesecake bars in a warm bain marie (warm water in a pan larger than the one holding your baked good) is another great step in cracked-cheesecake prevention.