Olive Magazine
White chocolate cranberry cheesecake blondies

White chocolate cranberry cheesecake blondies

Published: November 24, 2020 at 1:01 pm
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  • Preparation and cooking time
    • Total time
    • + Cooling
  • Easy
  • Serves 12

Make your blondies extra special by adding cranberries and a vanilla cheesecake swirl

Nutrition:
NutrientUnit
kcal382
fat18.4g
saturates11g
carbs48.6g
sugars33.2g
fibre1.3g
protein4.9g
salt0.4g
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Try our cranberry and white chocolate blondies then check out our classic blondies. Also try our classic brownies and Christmas brownies.

Ingredients

BLONDIES

  • 160g unsalted butter, melted and cooled, plus extra for the tin
  • 2 large eggs
  • 225g soft light brown sugar
  • 1 tsp vanilla bean paste
  • 225g plain flour
  • ¾ tsp baking powder
  • ½ tsp fine sea salt
  • 100g white chocolate, roughly chopped
  • 100g dried cranberries

CHEESECAKE SWIRL

  • 150g soft cheese, room temperature
  • 50g caster sugar
  • ½ lemon, zested
  • ½ tsp vanilla bean paste
  • 1 large egg yolk

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Lightly butter a 20cm square tin and line with baking paper.

  • STEP 2

    To make the blondies, beat the eggs and sugar in a large bowl using an electric whisk for 2-3 minutes or until pale and slightly fluffy. Add the melted butter and vanilla, and mix briefly to combine. Add the flour, baking powder and salt, and mix briefly into a soft batter. Add most of the white chocolate and cranberries, reserving a little of both for decoration. Scrape the batter into the prepared tin and spread into an even layer.

  • STEP 3

    For the cheesecake swirl, put all of the ingredients into a small bowl and stir until smooth and combined. You can dollop it randomly over the blondie batter, or pipe it on in stripes, then drag a cocktail stick through the lines, alternating the direction for a feathered design. Scatter over the reserved white chocolate and cranberries.

  • STEP 4

    Bake for 35 minutes until a skewer inserted into the blondies comes out with moist crumbs. Remove from the oven and leave to cool in the tin for 20 minutes before carefully transferring to a wire rack to cool completely. Cut into small squares to serve. The blondies will keep in an airtight container in the fridge for three days.

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