Powered by Blogger.

Recipes // Hummingbird Bakery Black and White Cheesecake Bars

For the base:
250g (9oz) of unsalted butter
420g (15oz) of caster sugar
3 eggs
380g (13oz) of plain flour
60g (2oz) of cocoa powder
1 TEASPOON of bicarbonate of soda
1/2 a TEASPOON of salt

80g (3oz) of white chocolate chips
300g (10 and 1/2 oz) of full-fat cream cheese e.g. Philadelphia
60g (2oz) icing sugar
1 large egg

A 23x30cm (9x12inch) baking tray, baking paper, cling film and an electric mixer.
1. Cut the butter up into small chunks (this makes it easier when you're whisking it) and put into a bowl with the caster sugar.
2. Using a hand-held mixer or a freestanding electric mixer, whisk the butter and sugar together until you end up with it looking a little bit like above.
3. Add the eggs one at a time; beating until the mixture is light and fluffy. Make sure you scrape down the mixture from the sides so everything is incorporated.
4. Sift in the flour, the cocoa powder, the bicarbonate of soda and the salt into the bowl with the butter/sugar/egg mixture and whisk until you get a dough like consistency.
It should look something like this.
5. Cut off 1/3 of the dough, wrap it in clingfilm and put it in the fridge.
By this point you should have about this much dough left in your bowl.
6. Line your baking tray with your baking paper then press the remaining dough from your bowl into the baking tray, like above. It's easier to grab small parts of the dough and put it into the baking tray and press it down with clean hands then use the back of a spoon or a fork so it's completely flat.

7. Put this into the fridge for 20-30 minutes. Meanwhile, set your oven to 170 degrees or gas mark 3.
8. Remove from the fridge and place in the oven for 20-25 minutes. Allow to cool completely in the tin before adding the topping (you haven't made this yet) but leave the oven on for later.
9. Meanwhile, melt the chocolate chips either in a glass bowl over a saucepan of simmering water or in a microwave - I used a microwave as it's much easier. Leave this to cool slightly.
10. Using an electric whisk, mix the cream cheese and the icing sugar until smooth. Add the egg and mix thoroughly, then stir in the melted white chocolate by hand.
11. Spread the mixture onto the cooled base.
12. Remove the dough you put in the fridge and tear off pieces into small chunks. Place on top of the cream cheese mixture and bake in the oven for 25 minutes or until the cheesecake has set.
It should look slightly better than this!

13. Allow to cool in the tin completely, then place in the fridge for a few hours to set (I left mine in the fridge overnight.) Once set, cut into squares and serve.

1 comment

  1. awwww ;) I love baking ;) got some of my recips on my blog ;)