I never knew something like this could be possible.
When I started getting into baking, there were two cookbooks that I referred to all the time. Those two books are “Martha Stewart’s Baking Handbook” and “A Passion for Baking by Marcy Goldman”. Both of those books are were very friendly to my ignorance to baking and provided helpful knowledge and tips that every baker should know to have good outcomes. I made a few goods from Martha Stewart’s book, but I made about half of the baking goods in Marcy Goldman’s book already. Her book is full of great pictures, simple recipes, and very detailed instructions. I was flipping through her book over the weekend for no particular reason and I came across a recipe for these Strawberry Cheesecake Blondies and I said “WHAAAATTT?!” I had to make them.
I am still learning the science behind baking and I must say that I didn’t think Cheesecake Blondies were even possible to make. Both batters have very different consistencies; the blondies are thick; and the concept just seemed confusing to me. But baby, let me tell you something about these Strawberry Cheesecake Blondies….they are insanely good. Everything about this dessert works. EVERYTHING! I am doing a 21 Day workout program through the The Daily Burn called The Inferno and I am actively tracking my calories through My Fitness Pal (going to Miami in two months) and eating one of these ruined my daily caloric intake and made me immediately question why do I care about being healthy at all! My fiance and I almost cried when we had a bite of these decadent squares of heaven. I am happy to say I only had one square and that was split between the both of us. I packed these bad boys up, placed them in the freezer, and told him to take them to work with him. They couldn’t stay. So I am telling you, make sure you make these when you are having guests or you are taking them to work because they are that good! Thank you Ms.Marcy Goldman for this wonderful creation!
Recipe adapted from “A Passion for Baking” by Marcy Goldman
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Strawberry Cheesecake Blondies
Ingredients
- Graham Cracker Layer
- 1 1/2 c. graham cracker crumbs
- 1/3 c. brown sugar, packed
- 1/3 c. unsalted butter, melted
- Cheesecake Layer
- 10 oz. cream cheese, softened
- 1/3 c. sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 tbsp. fresh lemon juice
- 1 tbsp. all-purpose flour
- Blondie Layer
- 3/4 c. unsalted butter
- 1 1/2 c. light brown sugar, packed
- 1 large egg
- 1 1/2 c. all purpose flour
- 1/8 tsp. baking powder
- 1/4 tsp. salt
- 1 c. coarsely chopped pecans or walnuts (optional)
- 2/3 c. strawberry jam
- 1/2 c. white chocolate chips
Instructions
- Preheat oven to 350 Degrees. Generously spray sides and bottom of a jellyroll pan (for extra chewy blondies or a 13X9 pan for (what I used for thicker blondies). Line pan with parchment paper.
- For graham cracker layer, combine the graham cracker crumbs, brown sugar, and butter in a bowl and press the graham cracker mixture into the bottom of your pan.
- For Cheesecake Layer, place the cream cheese and sugar in a food processor and pulse briefly. Then add the egg, vanilla extract, lemon juice and flour and blend until smooth. Set aside.
- For the Blondie Layer, in a medium saucepan over low to medium heat, melt the butter and brown sugar together and cook until the brown sugar dissolves somewhat. This should take about 5 minutes. Pour into a medium mixing bowl and let cool slightly to room temperature. Blend in the gg, flour, baking powder, salt, and nuts (if you are using). Spread the batter evenly over the graham cracker layer with a wet rubber spatula to spread easily.
- Spread the strawberry jam on top half (about 1/3 cup). Use the back of a spoon to spread evenly. Then top with cream cheese batter and spread evenly. With a knife and swirl cream cheese batter deeply into blondie batter so that blondie and cream cheese batter marbleize. Take the remaining strawberry jelly and swirly briefly on top of the cheesecake layer.
- Bake for 25-28 minutes. Squares will seem set but might be slightly jiggly. Remove from oven and immediately sprinkle on the white chocolate chips and allow to sit for 10 minutes so the white chocolate can melt. Then spread the white chocolate evenly on top. Allow the squares to cool then cut in squares. Place on a wire rack or serving tray and chill the bars in the refrigerator before serving.
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