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Half-baked Blondie Cheesecake

2 Feb 2017

Deli Cheesecake

Creamy & comforting with just a hint of crunch. For this recipe, use a rectangular frame of 8cm/35cm and foresee the baking of two elements: Blondie batter & Deli Cheesecake

Blondie batter


  • 500 g of Puratos Tegral Satin Moist Cake Yellow
  • 200 g of Belcolade Blanc Intense
  • 25 g of butter
  • 200 g of oil
  • 150 g of whole eggs
  • 50 g of egg yolk
  • 50 g of honey
  • 120 g of Speculoos crumble
  • 120 g of hazelnuts whole, roasted


  1. Melt butter & mix with oil, eggs, yolk & honey.
  2. Add melted chocolate.
  3. Finally add moist cake, roasted hazelnuts & speculoos.
  4. Mix to a homogenous batter.
  5. In a frame of 8cm/35cm, pipe 500g of batter.



  • Q.S. of Puratos Deli Cheesecake


  1. Pipe 330g on top of blondie batter.
  2. Bake together in a deck oven at 170°C 30 min.

Point of attention: Bake on double trays!

Fancy creating a brownie instead?

It's all about finding the perfect match between your offer and your client's desires. Here's our you can transform a delicious half-baked Blondie cheesecake into a exquisite brownie!

  1. Replace Tegral Satin Moist Cake Yellow by Tegral Satin Moist Cake Dark
  2. Replace Belcolade Blanc Intense by Belcolade Noir Selection

For more information on Deli Cheesecake, applications & advantages please :