Black and white chocolate cheesecake bars

For the base

250g unsalted butter

420g caster sugar

2 eggs

380g plain flour

60g cocoa powder

1 tsp baking soda

½ tsp salt

for topping

80g white chocolate chips /chunks

300g full fat creamcheese

60g icing sugar

1 large egg

one 23x30 cm baking tray

method

using an electric mixer with paddle attachment, cream together the butter and sugar until fluffy.

Add the eggs one egg at a time mixing well after each addition making sure they are well incorporated

Sift together the flour, baking soda, salt, and cocoa powder

Add the dry ingredients to the eggs butter sugar mixture in two batches mix well making sure all the ingredents are well incorporated

Cut off ¼ of the mix and cover with cling film, place in fridge

Press the remaining dough into the baking tray and allow to chill in the fridge for 20 minutes

Preheat the oven to 170c

Remove the base from the fridge and bake for 20 minutes. Allow to cool completely before adding the topping but the keep the oven on for cooking the cheesecake

Melth the chocolate in a glass bowl over a saucepan of simmering water

Using an electric whisk mix the cream cheese and sugar until smooth

Add the egg and mix then stir in the melted chocolate into the cheesecake mixture but hand

Spread the cheesecake mixture on the cooled base crumble the remaining chocoalte dough over the cheesecake mixture in large chunks

Bake for 25 mnutes until the cheesecake is set

Cool completely then place in the fridge for few hours to set

Once set cut the cheesecake into squares and serve

From Hummingbird’s bakery book “Cake Days”