Lemon Cheesecake Blondies

cook 30 mins
  • 125 g (4 oz) unsalted butter, plus extra for greasing
  • 100 g (3 1/2 oz) white chocolate, broken into small pieces
  • 50 g (2 oz) cream cheese
  • 2 large eggs
  • 100 g (3 1/2 oz) soft light brown sugar
  • 1 teaspoon lemon extract
  • 1/4 teaspoon salt
  • 150 g (5 oz) plain flour
  • raspberry coulis, to serve (optional)
  • 125 g (4 oz) cream cheese
  • 1 large egg yolk
  • 50 g (2 oz) caster sugar
  • 1 teaspoon finely grated lemon rind
  • Grease a 23 cm (9 inch) square brownie tin and line with nonstick baking paper (see page 9). Place the butter and white chocolate in a small saucepan over a low heat and warm until just melted.
  • Meanwhile, make the topping. Beat together all the ingredients in a small bowl until smooth.
  • Place the cream cheese, eggs, brown sugar, lemon extract and salt in a large bowl and beat together until smooth. Using a rubber spatula, stir in the melted chocolate and flour.
  • Scrape the mixture into the prepared tin. Spoon over the topping and swirl the two mixtures together with the tip of a knife.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–17 minutes until golden.
  • Leave to cool in the tin for 1–2 minutes, then lift on to a board using the lining paper and cut into 12–16 squares. Serve warm or cold with raspberry coulis, if liked.
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