Raspberry Cheesecake Blondie
Serves: 16
Prep time: 20 minutes
Cook time: 40 minutes
Tips: Best served the day after baking. For a chewier blondie, store at a cooler temperature
Ingredients
175g Meadow Fresh Cream Cheese, Room Temperature
1 Egg Yolk
75g Chelsea Caster Sugar
1 tsp Vanilla Essence
300g Tararua Butter, Cubed
125g White Chocolate, Roughly Chopped
200g Chelsea Soft Brown Sugar
150g Chelsea Caster Sugar
3 Eggs
2 1/2 tsp Vanilla Essence
300g Edmonds Standard Grade Flour
1 tbsp Edmonds Corn Flour
1/4 tsp Edmonds Baking Powder
1 tsp Salt
6 tbsp Raspberry Jam
135g Frozen Raspberries
Method
Cheesecake Ripple
- Place cream cheese, egg yolk, sugar and vanilla in a medium bowl and beat with a hand mixer until smooth
Blondie
- Preheat oven to 180ºC and line a 23cm x 33cm baking tin with baking paper
- Place butter and white chocolate in a microwave safe bowl. Microwave on low in 30 second bursts, stirring in between, until melted and smooth
- Stir in brown sugar and caster sugar and then mix in eggs and vanilla
- Add flour, cornflour, baking powder and salt. Stir until just combined
- Spoon two thirds of the mixture into prepared tin and spread out. Dollop half of the cheesecake mixture over the top, then half the jam and half of the raspberries. Add remaining blondie mix and then remaining cheesecake and jam. Use a thin table knife or skewer to gently swirl the mixtures. Press remaining raspberries into the top
- Bake for 40-45 minutes, until a skewer inserted into the centre comes out with just a few fudgy crumbs. Be careful not to over-bake. Allow to cool completely in tin before slicing.