Lemon Cheesecake Blondies
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Remember last week’s lemon curd recipe where I mentioned that you could swirl it into blondies? Well, here’s the recipe I like to use for that!
I like to brown my butter for my blondies. I find blondies are quite sweet generally and browning the butter really tones down the sweetness and adds a good depth of flavour. So, these blondies use a brown butter blondie base, then we make an easy cheesecake filling and swirl that into the batter along with about half a batch of lemon curd before we bake them to make an ooey gooey creamy tart delicious treat!
What do I need to make them?
Here’s your grocery list:
-About half a batch (200 grams) of homemade or storebought lemon curd
-Salted butter
-Granulated Sugar
-Brown sugar
-Eggs
-Vanilla Extract
-All Purpose Flour
-Cream cheese (the kind that comes in a block, not a tub)
You will also need a kitchen scale or measuring cups & spoons (but I highly recommend the scale!) , a 9 x 13 pan, a pot to brown your butter in, some bowls and whisks and spatulas, and a hand mixer or stand mixer to make the cheesecake filling.
Here’s how to make them:
First, brown your butter. Weigh out your butter into a medium sized pot (bigger than you think you need - it will foam up!) and put on the stove on a medium heat until it’s melted. Turn the heat up to medium-high and cook the butter until it starts to foam and turns a light amber amber colour. Stir your butter often during this process, scraping up the browned bits on the bottom of the pot as you stir.
Once your butter is browned, pour it into a heatproof bowl, scraping all you can out of the pot with a silicone spatula. Put the butter in the fridge to cool.
While your butter is cooling, make your cheesecake filling. Weigh your softened cream cheese into a bowl, add your sugar and beat on high speed with a hand mixer until combined and fluffy. Add your egg and vanilla and beat again until combined.
Next, grease your 9 x 13 pan with butter and preheat your oven to 350 F.
Once your browned butter is cooled to warm, but is still liquid, weigh your sugar and brown sugar into the same bowl and stir with a spatula. Add your eggs one at a time, stirring well between each egg, then stir in your vanilla. Add your flour and stir it in gently until just combined and your batter is smooth.
Pour your batter into your 9 x 13 pan and spread it evenly. Add dollops of cheesecake filling on top of your batter until you’ve used it all, then dollop lemon curd on top of that. Swirl the cheesecake and lemon curd into your batter using a butter knife, making sure to push some of the filling down to the bottom of your blondies as you go so there will be lemon and cheesecake throughout the blondies, not just on top.
Put your blondies in the oven and bake for about 20-25 minutes, until a toothpick comes out just a tiny bit gooey when you poke the centre of your blondies.
Place the pan on a wire rack and let cool completely. Slice into desired sizes.
These can be stored in the fridge in an airtight container for up to 3 days, or in the freezer for several months.
Here's the recipe!
Lemon Cheesecake Blondies
Ingredients
- 125 grams (1/2 cup) Cream Cheese, softened
- 28 grams (2 TBSP) Granulated Sugar
- 1/2 Egg (about 25 grams)
- 1/2 tsp Vanilla Extract
- 180 grams (3/4 cup) Salted Butter
- 200 grams (1 cup) Granulated Sugar
- 215 grams (1 cup plus 2 TBSP) Brown Sugar
- 4 Eggs
- 13 grams (2 1/2 tsp) Vanilla Extract
- 215 grams (1 2/3 cups) All Purpose Flour
- 200g Lemon Curd (about half a batch)
Instructions
- First, brown the butter for your blondies. Weigh out your butter into a medium sized pot (bigger than you think you need - it will foam up!) and put on the stove on a medium heat until it’s melted. Turn the heat up to medium-high and cook the butter until it starts to foam and turns a light amber amber colour. Stir your butter often during this process, scraping up the browned bits on the bottom of the pot as you stir.
- Scrape all the butter out of the pot with a spatula into a large heatproof bowl and set aside to cool (put it in the fridge if you have room)
- Preheat your oven to 350 F and grease your 9 x 13 pan with a little bit of butter.
- Next, make your cheesecake filling. Place your softened cream cheese and sugar into a bowl and beat on high with a hand mixer until fluffy. Add your 1/2 egg and vanilla extract and beat again for a few seconds. Set aside.
- Once your browned butter is cooled, but still liquid (it should still be a little bit warm), add your sugar and brown sugar and whisk until combined. Add your eggs, whisking after each until combined, then add your vanilla and whisk again.
- Add your flour and stir it in gently with a spatula until just combined and your batter is smooth.
- Pour your blondie batter into your 9 x 13 pan and spread evenly.
- Spoon dollops of cheesecake filling at intervals on top op your blondie batter, then top those with dollops of lemon curd. Swirl these in with a butter knife, making sure to push some of the filling down to the bottom of your batter to try and get filling throughout your blondies, not just on top.
- Bake your blondies for about 20-25 minutes, until a toothpick inserted into the centre comes out just a tiny bit gooey.
- Let cool completely on a wire rack, then cut into desired sizes.
- Lemon cheesecake blondies can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for several months.
