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.
400 g tin cherries in syrup, drained and 1tbsp syrup reserved
2 Tbsp. caster sugar
For the cheesecake layer
175 g full-fat cream cheese
2 Tbsp. caster sugar
1 medium egg
1 tsp. vanilla bean paste
1 Tbsp. plain flour
For the blondie
150 g light brown soft sugar
100 g caster sugar
250 g unsalted butter, melted, plus extra to grease
3 medium eggs, beaten
1 tsp. vanilla bean paste
175 g plain flour
1/2 tsp. baking powder
150 g 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
Step aside pistachio, we’re all about the cherry trend in the GH Kitchen
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
