Blueberry cheesecake blondies

Name: Blueberry cheesecake blondies
Yield: Makes 15
Cuisine: British recipes
Ingredients: 230g plain flour; 1 tsp baking powder; ½ tsp salt; 170g unsalted butter, melted; 200g light brown sugar; 2 medium free-range eggs, beaten; 1 tsp vanilla extract; 110g blueberries; 100g white chocolate, chopped; For the blueberry compote; 140g blueberries; 30g caster sugar; 2 tsp lemon juice; For the cheesecake; ½ medium free-range egg, beaten; ½ tsp vanilla extract; 60g full-fat cream cheese; 20g unsalted butter; 15g caster sugar; You’ll also need…; A 27cm x 18cm x 4cm tin, greased and base lined with a strip of paper big enough to cover the base and up 2 sides, with a 3cm overhang

Easy
June 2016

Easy
June 2016

Makes 15
Hands-on time 35 min, oven time 20 min, plus cooling and chilling

A swirl of cheesecake and tangy blueberry compote take these gooey white chocolate blondies to the next level.

Nutrition: per serving

Calories: 280kcals
Fat: 14.6g (8.8g saturated)
Protein: 3.8g
Carbohydrates: 33.1g (21.3g sugars)
Fibre: 0.9g
Salt: 0.3g

Nutrition: per serving

Calories: 280kcals
Fat: 14.6g (8.8g saturated)
Protein: 3.8g
Carbohydrates: 33.1g (21.3g sugars)
Fibre: 0.9g
Salt: 0.3g

Per blondie

Save recipe

Save recipe Print

Ingredients

230g plain flour
1 tsp baking powder
½ tsp salt
170g unsalted butter, melted
200g light brown sugar
2 medium free-range eggs, beaten
1 tsp vanilla extract
110g blueberries
100g white chocolate, chopped

For the blueberry compote

140g blueberries
30g caster sugar
2 tsp lemon juice

For the cheesecake

½ medium free-range egg, beaten
½ tsp vanilla extract
60g full-fat cream cheese
20g unsalted butter
15g caster sugar

You’ll also need…

A 27cm x 18cm x 4cm tin, greased  and base lined with a strip of paper big enough to cover the base and up  2 sides, with a 3cm overhang

230g plain flour
1 tsp baking powder
½ tsp salt
170g unsalted butter, melted
200g light brown sugar
2 medium free-range eggs, beaten
1 tsp vanilla extract
110g blueberries
100g white chocolate, chopped

For the blueberry compote

140g blueberries
30g caster sugar
2 tsp lemon juice

For the cheesecake

½ medium free-range egg, beaten
½ tsp vanilla extract
60g full-fat cream cheese
20g unsalted butter
15g caster sugar

You’ll also need…

A 27cm x 18cm x 4cm tin, greased  and base lined with a strip of paper big enough to cover the base and up  2 sides, with a 3cm overhang

Method

Heat the oven to 200°C/180°C fan/gas 6. To make the compote, cook the 140g blueberries in a small pan with the 30g sugar, lemon juice and 1 tbsp water for 5-7 min until the berries start to break down. Take off the heat, then whizz with a hand mixer. Strain in a sieve over a bowl, pushing down with a spoon (discard what’s left in the sieve).
Combine the cheesecake ingredients in a mixing bowl with an electric mixer.
For the blondie base, sift the flour, baking powder and salt into a large mixing bowl. In another large mixing bowl, mix the melted butter, brown sugar, eggs and vanilla. Fold in the flour mixture to combine. Fold in the 110g blueberries and the chocolate. Pour the mixture over the prepared tin.
Spoon 3 lines of the cheesecake mix down the length of the tin, then drizzle the blueberry compote on top of the lines, in the centre of each. Drag the tip of a knife through the mix in a swirling pattern. Bake for 20 minutes or until the top is just set. Cool in the tin, then chill for 2 hours. Bring back to room temperature; serve cut into squares.

Method

Heat the oven to 200°C/180°C fan/gas 6. To make the compote, cook the 140g blueberries in a small pan with the 30g sugar, lemon juice and 1 tbsp water for 5-7 min until the berries start to break down. Take off the heat, then whizz with a hand mixer. Strain in a sieve over a bowl, pushing down with a spoon (discard what’s left in the sieve).
Combine the cheesecake ingredients in a mixing bowl with an electric mixer.
For the blondie base, sift the flour, baking powder and salt into a large mixing bowl. In another large mixing bowl, mix the melted butter, brown sugar, eggs and vanilla. Fold in the flour mixture to combine. Fold in the 110g blueberries and the chocolate. Pour the mixture over the prepared tin.
Spoon 3 lines of the cheesecake mix down the length of the tin, then drizzle the blueberry compote on top of the lines, in the centre of each. Drag the tip of a knife through the mix in a swirling pattern. Bake for 20 minutes or until the top is just set. Cool in the tin, then chill for 2 hours. Bring back to room temperature; serve cut into squares.