Currant Cheesecake Blondies
very easy
75 mins
75 mins
Ingredients
- 400 g Butter
- 500 g Sugar
- 775 g Flour
- 300 g white couverture
- 150 g Whipped cream
- 200 g Macadamia nut kernels
- 1 package Baking Powder
- 1 pinch Salt
- 6 Eggs (size M)
- 375 g red currants
- 1 Vanilla pod
- 600 g Double cream cream cheese
- 2 TABLESPOONS Cornstarch
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Currants
- 7-10 Tbsp Fat and flour
Directions
- 1
Knead 150 g butter, 150 g sugar and 275 g flour into crumbles, set aside. Coarsely chop the chocolate coating, melt with cream and 250 g butter over a warm water bath, stirring occasionally, until a smooth mixture is obtained.
- 2
Remove from the water bath and let it cool down a little.
- 3
Chop the macadamia nuts. Mix 500 g flour with baking powder and salt. Whip 300 g sugar and 4 eggs until thick and creamy. Add the liquid chocolate and flour mixture one after the other. Fold in the nuts. Pour the dough into a greased, flour-dusted fat pan (approx. 32 x 39 cm) of the oven, smooth it down.
- 4
Pre-bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 10 minutes. In the meantime, wash the currants, shake dry and remove the berries from the panicles.
- 5
Cut the vanilla pod in half lengthwise and scrape out the pulp. Mix cream cheese, 50 g sugar, 2 eggs, starch and vanilla pulp.
- 6
Take the cake out of the oven, spread the cheese mixture on top and sprinkle currants over it. Spread crumbles on top. Bake for another 25 minutes at the same temperature. Remove from the oven and leave to cool on a cake rack.
- 7
Before serving, dust with icing sugar, cut into pieces and possibly decorate with currants.
Nutrition Facts
450 kcal
45 g
28 g
7 g
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