Bittersweet Chocolate Cheesecake Bars (goat)

By CheeseDiva

Ingredients

• 8 medium biscotti
• 2 tablespoons unsalted butter, melted
• 4 ounces bittersweet chocolate (60% cacao or greater)
• 1 tablespoon unsweetened cocoa powder (natural or Dutch-process)
• 3 tablespoons boiling water
• 8 ounces cream cheese, at room temperature
• 2/3 cup chèvre (Such as Redwood Hill's Traditional Chèvre), at room temperature
• 1/3 cup plus 1 tablespoon sugar
• 2 teaspoons honey
• Pinch of salt
• 2 large eggs
• 1/2 teaspoon vanilla extract

Details

Servings 1
Adapted from culturecheesemag.com

Preparation

Step 1

Finely chop the chocolate. In a small bowl, combine the chocolate with the cocoa powder. Add the boiling water and whisk to combine. Make sure all of the chocolate melts; if not, microwave on low briefly until the mixture is smooth.
In a medium bowl, using a mixer on low speed, combine the cream cheese and chèvre. Add the sugar, honey, and salt; beat until smooth but not fluffy. Add the eggs, one at a time, blending after each addition, and then the vanilla extract. With the mixer running, slowly add the chocolate mixture and blend until smooth. Pour over the pre-baked crust. Place in the middle of the oven and bake until the center sets but the edges haven’t yet browned, about 30–35 minutes. The top of the cheesecake will still appear shiny, but the edges will have slightly pulled away from the pan.
Cool on a rack to room temperature, then refrigerate for several hours or overnight. Once the cheesecake has been thoroughly chilled, lift the foil from the pan and cut the cheesecake into bars.