Name: Lemon Cheesecake Blondies with White Chocolate
Prep time: 15 min
Cook time: 30 min
Ingredients: 165 g Butter (Melted); 130 g Granulated Sugar; 150 g Light Brown Sugar; 1 Medium Egg; 1 Egg Yolk; 1 Lemon (Zest ); 220 g Plain Flour; 1 tsp Baking Powder; 150 g White Chocolate (Chopped); 125 g Full Fat Cream Cheese; 1 Medium Egg; 50 g Granulated Sugar; Lemon Juice ((fresh or bottled))

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The recipe for these Lemon Cheesecake Blondies with White Chocolate really takes all the hassle out of a baked cheesecake, with the lovely creamy results. White chocolate chunks go in for a little texture contrast and extra decadence. Lots of lemon zest and juice go in to cut the sweetness.

The combination of flavours amounts to a fabulous traybake. This recipe is so easy to make, comes together in no time and goes in for one 30 minute bake. As always, the ingredients are super easy to source too. That said, you will need to let the blondies “set” for an hour or so after baking. Otherwise, the cheesecake part will still be runny.

Blondies to me are a gorgeous thing. They are fudgy and dense and clearly a decadent treat. However, they take no time to make. They are always so appreciated by anyone who gets to enjoy them, and you’ll be bound to be asked for the recipe. Simply put, blondies and brownies bring a joy that only comes from home baking, and I love that.

The white chocolate and lemon pair perfectly with the dense blondie texture. Adding a cheesecake layer on top just completes the bake for a truly happy thing. These would be perfect to take to work, serve at a party or just eat at the kitchen counter.

To really nail the blondie texture, make sure your butter is fully melted and that you’re using both white and light brown sugars. This results in top tier fudginess. Not only that, but do give everything a really good mix up until the point of adding the flour and mix ins, then only gently fold it all together. The blondies may sink a little after baking but this is normal and also contributes to the perfect texture.

Tips for top tier Lemon Cheesecake Blondies with White Chocolate:

Butter: Make sure your butter is fully melted – this gives that shiny top and dense texture
Sugars: Both brown and white sugars are needed for the best texture and flavour. The light brown sugar is what makes them squidgy and dense.
Fruit: 1 fresh lemon is all you need. The zest is what gives real zing, whilst the juice just adds the underlying citrus flavour.
Bake Time: These will need a good 30 minutes, and may look a little wobbly, but the cheesecake will set whilst cooling.

For these Lemon Cheesecake Blondies with White Chocolate, I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want more traybake recipes try these Raspberry and Lemon Blondies or these Biscuit Blondies. For videos and baking inspiration, head on over to my Instagram.