White chocolate cranberry cheesecake blondies
- Preparation and cooking time
- Total time
- + Cooling
- Easy
- Serves 12
Skip to ingredients
BLONDIES
- 160g unsalted buttermelted 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 chocolateroughly chopped
- 100g dried cranberries
CHEESECAKE SWIRL
- 150g soft cheeseroom temperature
- 50g caster sugar
- ½ lemonzested
- ½ tsp vanilla bean paste
- 1 large egg yolk
Nutrition:
- kcal382
- fat18.4g
- saturates11g
- carbs48.6g
- sugars33.2g
- fibre1.3g
- protein4.9g
- salt0.4g
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.
