Some of you may not know, but my day job is in an office working for a pretty large company. Last week, our department was expecting a visit from our exec team and I was asked to present something I’d been working on to them. Fine, I thought. I’ve done it plenty of times before. However, I wasn’t able to attend the pre-meeting and in that meeting it was decided we needed a gimmick. That gimmick, it was decided in my absence, should be my baking!
Of course, I love to bake for people and so I wasn’t too concerned about this; but what would I bake?! It had to be something fairly easy as I’d need to bake after work but it also had to be a knockout recipe that would leave the exec chomping at the bit to come back and see us for more cake. I decided I would rehash a couple of recipes I’d blogged before with new flavours and that’s how these slices were born!
I’ve made something very similar before here but I decided to go for a slightly different slant this time. Instead of pineapple and coconut, I went for lemon and blueberry and swirled through lashings of plain cheesecake, lemon curd and wild blueberry jam. It was absolutely incredible. Moist, delicious and so beautiful to look at! (even if I do say so myself…)
This is SUCH a fun and easy bake, anyone could do it. Perfect for kids and big kids alike, you can pretend to be a modern-day Jackson Pollock when dolloping bits and bobs all over and swirling it together.
Alas, the cake isn’t quite as pretty when it’s been baked, but it’s still blooming delicious. Two key things to remember with this bake though:
- DON’T PANIC. You’ll think the cheesecake part is too runny, worry that you’ve not mixed it in enough or you’ve mixed it too much. All of this is perfectly normal but there really is no need to worry. It WILL come out delicious, I promise you. Don’t worry about it, just whack it together and stick it in the oven!
- Err on the side of under-baking. The recipe is designed to be super super moist so you’ll think it isn’t cooked when actually it’s perfect. You want to remove it from the oven when it is just set on top and starting to colour, then it will thicken and set as the bake cools down. If you cook until a skewer comes out clean, it’ll be overcooked. Still yummy but not nearly as much as when gooey in the middle.
That’s quite enough talking… Time for the recipe.
Lemon and Wild Blueberry Cheesecake Slices
The perfect 'bake it and forget' traybake. Soft, gooey and really moreish. Great for afternoon tea or even a bake sale!
- 200g full fat cream cheese
- 3tbsp caster sugar
- 4 medium eggs
- 175g baking spread
- 175g caster sugar
- 220g self-raising flour
- 1tsp lemon extract
- 100g blueberries
- 150ml lemon curd
- 150ml wild blueberry jam
1. Preheat oven to 180C. 2. Beat the cream cheese, 3tbsp caster sugar and 1 egg together until smooth. The mixture will be quite liquid. Don't panic! 3. In a separate bowl, mix the remaining eggs, spread, sugar, flour and lemon extract together until completely combined. 4. Grease and flour or line a 28 x 18cm or similar sized baking tray. Spread half of the cake mixture in the bottom of the tin, then swirl through half of the cream cheese mixture, half of the curd and jam, then top with half of the blueberries. 5. Top this mixture with the remaining cake, then again swirl through the remaining cream cheese mix, curd, jam and blueberries. At this point, the mix will look like a sloppy, gloopy, unmixed mess. DON'T PANIC. It will all turn out delicious in the end. I promise. 6. Bake in the preheated oven for around 45 minutes until risen and just firm to the touch. Don't over-bake or you'll lose the gooey centre that makes these slices extra special. 7. Leave in the tin to cool completely then remove, cut into slices and enjoy!
DetailsPrep time: Cook time: Total time: Yield: One Large Tray (Around 12 Slices)
I hope you've enjoyed this. I'd love to hear what you think of it below. If you make it, PLEASE take a picture and share it with me on Twitter or Instagram!