The Great Bakeroo Part Three: Raspberry Cheesecake Blondie.

Evening approaches and The Great Bakeroo is in full swing. Lex Leafy and I have made the confectionery (Peanut Butter Fudge) and baked the cake (Spelt and Ginger with Cream Cheese Frosting). Next on the list? Something puddingy. And what a fantastic pudding I have for you, folks. OHMYGODIT’SGOOD.

It started life as a recipe in the Hummingbird Bakery Cookbook: a Raspberry Cheesecake Brownie; three indulgent layers of goo. However, with Lex being unable to have caffeine, we needed to adapt.

And so ladies and gentlehogs, without further ado, I give you: The Raspberry Cheesecake Blondie.

Oh. My. Hog.

That’s right, Ogglers! It’s the pudding of your dreams, come to life!

I tweaked the original recipe in a couple of places – not only substituting the dark chocolate for white, but also reducing the overall sugar content to compensate. I’ve popped my version below, but if white chocolate’s not your thing, I’d strongly advise you to buy the book by Hummingbird founder, Tarek Malouf.

Also, before I go on, if you fancied any further tweaks, I reckon blueberries would work as an excellent alternative in the topping. Just a thought… Mmm.

Anyway. Enough faffing. Let’s get down to bidness.

Raspberry Cheesecake Blondie (makes enough for about 12 decent portions)



200g white chocolate (the cheap stuff’ll do if you ain’t got much money)

200g butter (ideally at room temperature)

110g plain flour

180g icing sugar

3 free range eggs

Cheesecake Filling:

400g cream cheese

120g icing sugar

2 free range eggs

Raspberry Cream Topping:

150g washed raspberries

300ml double cream

You’ll also need a deep baking tray lined with greaseproof paper – the one I used was approx 20cm x 30cm x 5cm (actually, it was a medium-sized roasting tin).


First you need to make the blondie.

  1. Melt the white chocolate until smooth.
  2. In a separate bowl, beat together the sugar and butter until everything is thoroughly mixed. Add the eggs to the sugar-butter mixture, one at a time, mixing thoroughly as you go.
  3. Gradually incorporate the flour. Beat on high for a minute or two, until all the lumps have gone.
  4. Add the melted chocolate. Mix thoroughly.
  5. Pour into the baking tray.

Next, prepare the cheesecake filling.

  1. Put the cream cheese and sugar in a bowl and mix until smooth. Add the eggs and continue to beat until the mixture is light and fluffy (but be careful to stop before the cheese starts to split).
  2. Pour this on to the blondie layer and smooth over.

Bake this concoction in a preheated oven at 170 degrees (gas mark 3) for about 35 minutes, or until the edges have turned golden brown. The centre should be pale and just about firm to the touch (actually, not too unlike the back of my thigh – only much, much hotter). As Lex and I learnt it will continue to set once it has come out of the oven, so make sure you don’t overcook it.

Once it has cooled a little, place it in the fridge for at least two hours (ideally overnight, if you can stand to wait that long). At this point it looks quite like lasagne. Try not to pick at it if you can help it – it doesn’t taste nearly as nice at this stage as it will when you’ve added the cream…

Somebody! Fetch the garlic bread!

Anyhoo, when it the pseudo-lasagne has finally chilled to your liking, it’s time to make the topping. Whisk the double cream until it is thick and foamy, then vigorously mix in the majority of the raspberries with a wooden spoon. Pulp some and leave others intact, creating a light pink cream with juicy berry pieces. Cor.

Spread this on to the surface of your cheesecake, and serve with the remaining berries (what with the sweetness of the base, you’ll really crave something to take the edge off, so the more raspberries you use the better).

Fabulous, isn’t it? Here’s a close-up of the cross section, just to give you a better idea of what you’ll end up with.

Three layers for the price of one

Deary me. My mouth is dripping.

Anyway, as I’m sure you can guess, Lex and I were seriously impressed. To lovers of goo like myself, this sort of pudding is Mecca: three wonderful, well-balanced layers, each one soft and creamy in its own individual way – and somehow surprisingly light. Pow!

At this point, Lex and I were also seriously knackered. We’d been standing in the kitchen, washing up and licking bowls for hours. It appeared that we had contracted a condition commonly known as B.O. (Baking Overload). The cure? An extremely long lie down.

The cookies would have to wait, it seemed.

It ain’t over though, Ogglers. Oh no. This is unfinished business, is all. And the perfect excuse to hold another Bakeroo…


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