Cookie Cheesecake Bars Blueberry

You Will Need:

• Baking Tray – 40cm x 30cm
• Dawn^® Scoop & Bake Vanilla Cookie Dough
• Dawn^® Cheesecake mix
• Fresh/Frozen Blueberries
• YIELD: 1 x 2kg tub = 1000g for the base + 500g for the crumble + 100g Fruit / Chocolate

Cheesecake Filling with Cream Cheese:

• 300g Dawn^® Cheesecake Mix 0.203.903
• 300g Cream cheese
• 200g Whole egg
• 450g Milk
• 150g Liquid cream
• Mix all ingredient for approx. 2 mins at medium speed.

Directions

• To begin, tip out the Dawn^® Scoop & Bake Vanilla Cookie dough onto a flat surface, sprinkle flour to avoid the dough sticking when rolling out.
• Roll out the dough into a sheet, with a depth of around 2 cm, depending on the size of the sheet tray being used.
• Lift and place the cookie dough sheet into a baking tray, lined with baking paper and push the cookie dough to the edges of the tray to make sure it is all covered.
• Bake at 170°C for 18 – 20 minutes in a deck oven.
• When the base is cooled mix up the Dawn^® Quark Cheesecake mix.
• Pour the cheesecake mix over the top of the base, covering completely.
• Scatter fresh or frozen blueberries across the top of the cheesecake mix – or whatever fruit you wish to use.
• Then cover the top with the cookie dough crumble, covering completely & evenly.
• To create cookie dough crumbly – simply take the vanilla cookie dough and crumble this into small clusters by hand or push the dough through a sieve for smaller pieces.
• Bake further at 180°C for 35 minutes in a deck oven.
• Once cooled cut the sheet into bars for serving.

Serve the cheesecake bars as they are or use fresh cream, ice-cream or vanilla creme sauce to add a premium touch, to an exciting dessert offering.