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Lemon Cheesecake Blondies with White Chocolate

Lemon Cheesecake Blondies with White Chocolate

This blondie recipe brings together lemon cheesecake and white chocolate for a lovely bake! Make sure to allow time for it to firm up after baking, but otherwise this recipe couldn't be any easier!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 9
Author: Florence Jackson

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

For the Cheesecake Layer

  • 125 g Full Fat Cream Cheese
  • 1 Medium Egg
  • 50 g Granulated Sugar
  • Lemon Juice (fresh or bottled)

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square baking tin.
  • Combine the melted butter, granulated sugar and light brown sugar in a large mixing bowl or the bowl of a stand mixer. Combine on high speed for 3-5 minutes.
  • Add the eggs and vanilla and combine again. 
  • Fold in the flour, baking powder, lemon zest and white chocolate chunks, using a wooden spoon/silicone spatula. Pour this mixture into the lined tin and spread out evenly.
  • In a separate bowl, combine the cream cheese, sugar, egg and the juice of 1 lemon. Pour this over the blondie. Bake for 30-35 minutes. The cheesecake may appear a little wobbly - a little is okay, if it looks VERY wobbly give it another 5 minutes. Let cool for at least 1-2 hours before slicing and serving!