Blackberry White Chocolate Cheesecake Bars
Florence Stanton's recipe for layered cheesecake dessert bars with white chocolate and fresh blackberries.
Ingredients
- 3½ oz (100 g) dark chocolate chopped
- 5¾ oz (170 g) butter melted
- 3½ oz (100 g) granulated sugar
- 3½ oz (100 g) soft light brown sugar
- 2 medium eggs
- generous ½ cup all-purpose flour
- 1 oz (30 g) cocoa powder
- 5½ oz (150 g) white chocolate coarsely chopped
- 2½ oz (75 g) blackberries coarsely chopped
Cheesecake Topping
- 4¼ oz (120 g) full-fat cream cheese
- 1 medium egg
- 1¾ oz (50 g) granulated sugar
- 2½ oz (75 g) blackberries
Instructions
- Preheat the oven to 400°F (200°C) and line a 8-inch (20 cm) square brownie/baking tin with baking parchment.
- Melt the dark chocolate in the microwave in 20-second intervals, stirring regularly to make sure it doesn’t burn. Set aside to cool while making the brownie batter.
- In a large mixing bowl, with an electric handheld whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whisk together the melted butter and both sugars for 3 to 5 minutes until totally combined. Add the eggs, one at a time, mixing after each addition. Check the melted chocolate has cooled a little, and then gradually add it and mix to combine. Add the flour, cocoa powder, chopped white chocolate and blackberries and fold together. Transfer the batter into the lined tin.
- Make the cheesecake layer by combining all ingredients in a small bowl and mixing with a spoon. Pour this over the brownies. Roughly fold together with a teaspoon and scatter over the remaining blackberries.
- Bake in the oven for 20 to 30 minutes, until the cheesecake layer looks a little golden. The cheesecake may look a little wobbly but that’s fine; it sets as it cools.
- Remove from the oven and leave to cool in the tin on a wire rack before slicing and serving!
- The brownies will keep for up to 4 days in an airtight container.