Chocolate Berry Cheesecake Bar From the cookbook Butter by Rosie Daykin

I made a couple of small changes to the recipe and my God is it good!  Served this last night at our Soup Sisters' event and it was a requested recipe.

1 cup butter, room temperature

1 ½ cups icing sugar

2 cups of all-purpose flour

½ cup dark cocoa

1 8- ounce package cream cheese

1 ¼ cup of evaporated milk, add 1/3 cup sugar to it (the Butter cookbook calls for condensed milk, but I used evaporated with just 1/3 cup of sugar so it was less sweet)

1 large egg\1 tbsp. pure vanilla

2 cups mixed blueberries, raspberries and blackberries

1 tbsp. flour

Makes 24 bars

You will need 9X13 inch baking pan (I used 2 brownie pans)

 

Preheat the oven to 350 F

 

In a stand mixer with a paddle attachment, cream butter and sugar.  Scrape down the sides of the bowl.  Turn mixer to low and add the flour and cocoa and mix until well combined.  Spread two-thirds of the mixture into the prepared pan (the cookbook calls for parchment paper but I forgot and just used a little butter)  and press down firmly and evenly.  Bake in a preheated oven for 15 minutes.  Set aside.  Again in a mixture with paddle attachment whip cream cheese, evaporated milk, egg, vanilla and 1 tbsp. flour on medium speed until creamy.  Pour mixture evenly over the cooled chocolate base and then sprinkle with berries.  Sprinkle the reserved 1/3 of the base mixture evenly over the berries

Bake in a preheated oven for about 25 minutes or until the cheesecake layer has set.  (It will firm up even more as it cools).

Remove from oven and allow to cool completely in the pan.

Run a small knife along the two edges of the pan and cut into  2X2 inch bars