This recipe uses tinned cherries, which means you can make these blondies all year round!
Chewy blondies (the white chocolate equivalent to brownies) are topped with a cheesecake and cherry mixture. They can be made up to 5 days ahead too, so a great thing to have in the fridge for any unexpected guests that might pop over.
tin cherries in syrup, drained and 1tbsp syrup reserved
2Tbsp.
caster sugar
For the cheesecake layer
175g
full-fat cream cheese
2Tbsp.
caster sugar
1
medium egg
1tsp.
vanilla bean paste
1Tbsp.
plain flour
For the blondie
150g
light brown soft sugar
100g
caster sugar
250g
unsalted butter, melted, plus extra to grease
3
medium eggs, beaten
1tsp.
vanilla bean paste
175g
plain flour
1/2tsp.
baking powder
150g
white chocolate, roughly chopped
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm square tin with baking parchment. To make the compote, mix the cornflour and reserved syrup in a small pan. Add cherries and sugar and bring to the boil, stirring occasionally, over high heat.
Step 2In a medium bowl, whisk cheesecake layer ingredients, until combined. Set aside.
Step 3For the blondie, in a large bowl, mix sugars and melted butter. Next mix in eggs and vanilla, followed by flour, baking powder and white chocolate, until combined. Scrape into prepared tin and smooth to level.
Step 4Dollop cheesecake mixture on to blondie base and swirl into batter with a skewer. Dot over cherry compote. Bake for 50min, or until golden and set. Cool completely in tin, then chill for at least 2hr.
Step 5Transfer to a board, slice into 16 squares and serve.
To store
Store in an airtight container in the fridge for up to 5 days.
Per serving:
Calories: 341
Protein: 4g
Total fat: 20g
Saturates: 12g
Carbs: 36g
Total Sugars: 27g
Fibre: 1g
What to read next
Step aside pistachio, we’re all about the cherry trend in the GH Kitchen
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
