Barres glacées avec tourbillon de chocolat fondant
2 portions | avec croûte d’avoine grillée4.5(10)
Calories
:
1130 kcalProtéines
:
15g protéinesDifficulty
:
MoyenAllergènes:
- Lait
- Avoine
- Soya
- Soya
- Blé
- Peut contenir des traces d’allergènes
- Lait
- Poisson
- Sulfites
- Crustacés
- Oeuf
- Noix
- Arachides
- Sésame
- Moutarde
Creamy, tangy cheesecake with swirls of chocolate fudge sits atop a toasted oat crust. These decadent cheesecake squares are exactly what no-bake dessert dreams are made of!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
/ sert 2 personnes
113 ml
Crème
(Contient: Lait)
1 tasse(s)
Flocons d'avoine à cuisson rapide
(Contient: Soya, Blé, Peut contenir des traces d’allergènes, Avoine)
3 pièce(s)
Fromage à la crème
(Contient: Lait)
¼ tasse(s)
Pépites de chocolat mi-amer
(Contient: Lait, Poisson, Sulfites, Crustacés, Oeuf, Noix, Arachides, Blé, Sésame, Moutarde, Peut contenir des traces d’allergènes, Soya)
½ tasse(s)
Sucre à glacer
(Contient: Arachides, Sésame, Sulfites, Moutarde, Poisson, Crustacés, Soya, Blé, Oeuf, Lait, Noix, Peut contenir des traces d’allergènes)
Pas inclus dans votre livraison
6 cs
Beurre*
0.13 cc
Sel*
Ustensiles
•Papier sulfurisé
•Spatule
•Petit bol
•Cuillères à mesurer
•Grande poêle antiadhésive
•Grand bol
•Fouet
Instructions
1
- Grease a 9x5-inch metal baking pan with 1/2 tsp butter. (TIP: Use the butter wrapper to grease the pan!)
- Line the base and sides of the pan with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the freezer bars from the pan later.)
- Place chocolate chips in a small heatproof bowl.
- Add 4 tbsp cream to a small pot. Cook over medium heat, whisking constantly, until cream comes to a gentle simmer, 2-3 min. (TIP: The cream is ready when small bubbles form along the sides of the pot.) Carefully pour hot cream over chocolate chips.
- Let stand for 1 min before gently stirring with a spatula until chocolate is incorporated and mixture is smooth.
- Set aside.
2
- Melt 6 tbsp butter in a large non-stick pan over medium heat.
- Stir in half the icing sugar, oats and 1/8 tsp salt. Cook, stirring often, until oats are golden, 6-7 min.
- Add 3 tbsp chocolate ganache, then stir to combine.
- Transfer oat mixture to the prepared baking pan, then press into an even layer on the bottom of the pan (TIP: Use the back of a measuring cup to press the mixture down.)
- Place in the freezer to set, 5-10 min.
3
- Add cream cheese and remaining icing sugar to a large bowl. Beat with a hand whisk or electric mixer until combined and smooth, 1-2 min.
- Add remaining cream. Beat until mixture is smooth, 3-4 min.
- Pour cheesecake batter over chilled crust.
- Spoon remaining chocolate ganache over cheesecake in teaspoon-sized dollops. Insert a small knife or skewer into the batter and gently swirl chocolate ganache throughout.
- Place cheesecake in the freezer until firm, 1-2 hr.
4
- Remove cheesecake from the freezer and run a sharp knife around the edges of the pan.
- Gently pull on the parchment paper to remove cheesecake.
- Cut into bars or squares, then transfer to a plate.
- Refrigerate until ready to serve.
