Strawberry Cheesecake Blondies | Rhodes Quality

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Cream cheese topping

120 g (½ cup) smooth, plain cream cheese, softened

65 ml (¼ cup) sugar

1 egg yolk

2.5 ml (½ tsp) vanilla essence


250 g (1 cup) butter, melted

250 g (1¼ cup) brown sugar

125 ml (½ cup) sugar

2 eggs

1 egg yolk

10 ml (2 tsp) vanilla essence

565 ml (2¼ cups) cake flour

10 ml (2 tsp) cornflour

2.5 ml (½ tsp) baking powder

5 ml (1 tsp) salt

160 ml (⅔ cup) white chocolate chips

Strawberry Swirl

65 ml (¼ cup) Rhodes Quality Strawberry Jam, gently warmed


Whisk the cream cheese in a medium bowl until smooth. Whisk in the sugar. Whisk in the egg yolk and vanilla essence and set aside. To make the blondies, combine the melted butter and sugar in a large bowl and stir well. Add the eggs, egg yolk, and vanilla essence and stir until well blended. In a separate bowl, sift together flour, cornflour, baking powder, and salt. Gradually stir the dry ingredients into the egg mixture until well blended. Fold in white chocolate chips. Spoon the blondie batter into a baking pan that has been sprayed with nonstick spray and lined with baking paper. Add dollops of the cream cheese mixture over the top of the blondie batter. Pour small pools of the Rhodes Quality Strawberry Jam in different places on the blondie batter. Gently run a knife up and down the length of the pan to swirl the mixture. Bake the blondies in an oven that has been preheated to 170°C for 25 minutes or until a wooden skewer inserted into the centre of the blondies comes out clean. Allow to cool completely in the pan and then cut into squares.


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