Happy New Year!!! Since it’s not New Year without an ill-fated resolution or two, I decided to firstly, improve my post-uploading frequency and secondly, I chose the old favourite of eating healthier and keeping fit. Unfortunately, the post below shows how short-lived that was – I succumbed within twelve hours. We all knew it was going to happen though, right? So better late than never. This recipe was completely worth it though.
It’s a traybake with a chewy, dense chocolate base, almost like a brownie, with a white chocolate cheesecake topping and extra dollops of the chocolate dough spread liberally over the whole thing. It needs a few hours to set, so leave yourself plenty of time to put it together. From past experience, it still tastes really good after a couple of days stored in an airtight container. This serves well as an indulgent teatime snack or as a dinner party dessert.
This recipe yields 12-15 bars. Use a 23x30cm (9x12in) baking tray.
For the base:
- 250g (90z) unsalted butter
- 420g (15oz) caster sugar
- 2 eggs
- 380g (13oz) plain flour
- 60g (2oz) cocoa powder
- 1tsp bicarbonate of soda
- 1/2 tsp salt
For the topping:
- 80g (3oz) white chocolate chips
- 300g (10.5oz) full-fat cream cheese
- 60g (2oz) icing sugar
- 1 large egg
Using a hand-held electric whisk, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl to make sure every bit of the mixture is incorporated.
Sift together the remaining ingredients, then add to the batter into two batches, mixing in the freestanding mixer or folding in by hand.
Cut off approximately one-quarter of the dough, cover with cling film and place in the fridge. Line the baking tray with baking parchment, then press the remaining dough into the tray. Create a lip around the sides of the tray to hold the cheesecake mixture once it’s poured in and try to make this base as even as possible. Allow it to set in the fridge for 20-30 minutes.
Meanwhile, preheat the oven to 170°C (325F), gas mark 3.
Remove the base from the fridge and bake for 20-25 minutes. Don’t worry if it sinks in the middle – you’ll be covering it with cheesecake later anyway so it won’t make a difference. Allow to cool completely in the tin before adding the topping, but keep the oven on for cooking the finished cheesecake.
Melt the chocolate in a glass bowl over a saucepan of simmering water, then remove from the heat and allow to cool slightly. Using the electric whisk, mix the cream cheese and sugar until smooth. Add the egg and mix thoroughly, then stir the melted chocolate into the cheesecake mixture by hand.
Spread the mixture on to the cooled base, then remove the reserved dough from the fridge and crumble in large pieces over the cheesecake.
Bake for approximately 25 minutes or until the cheesecake has set, then allow to cool completely before placing in the fridge for a few hours to set. Once set, cut the cheesecake into squares or rectangles to serve. Remove from the fridge about 30 minutes before you plan to eat it.