Raspberry cheesecake blondies
The brownie’s sweeter white-chocolate sister, a treat for all ages.
MAKES 12 PREP 30 mins COOK 30-35 mins
FOR THE COULIS
✱ 100g fresh raspberries
✱ 20g caster sugar
FOR THE BLONDIE
✱ 250g white chocolate, broken into chunks
✱ 165g tub Philadelphia cream cheese
✱ 3 medium free-range eggs
✱ 200g caster sugar
✱ 60g plain flour
✱ 2tbsp freeze-dried raspberries
✱ 75g white chocolate chips
✱ 1tsp vanilla essence
YOU WILL NEED
✱ 33x18cm tin, lined with baking paper
1 Heat the oven to 160C Fan/Gas 4. For the coulis, puree the berries and sugar until smooth, then press through a sieve to remove seeds.
2 Melt the chocolate in a heatproof bowl set over a pan of simmering water. When off the heat, mix through 125g of the cream cheese, reserving the rest for the top.
Whisk the eggs and sugar until thick enough to leave a trail on the surface. Fold this through the melted chocolate mixture in 3 inclusions, then fold in the flour, freeze-dried raspberries and chocolate chips. Pour the mixture into the lined tin, smoothing
