Pink Velvet Cheesecake Swirl Blondies

The perfect Valentines treat. When you can’t decide between cake and cheesecake, why not have both. This is a great marriage between the super light and moist sponge cake and the deliciously tangy cheesecake swirl.

Pink Velvet Cheesecake Swirl Blondies

Vanessa Vermaak

A delicious combination of pink velvet sponge and cheesecake

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Baked Goods

Ingredients

  

Cake Batter

• 2 Cups All-Purpose Flour
• ½ tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• 1 Cup Castor Sugar
• ½ Cup Unsalted Butter Softened to room temperature (113g)
• ¾ Cup Milk
• ½ Tbsp Lemon Juice
• ½ tsp White Vinegar
• ½ Tbsp Vegetable Oil
• 1¼ tsp Vanilla Extract
• 3 Egg whites
• 5-10 Drops Pink Food Colouring

Cheesecake Swirl

• ½ Cup Plain Cream Cheese Softened to room temperature (113g)
• 2 Tbsp Castor Sugar
• ½ Egg
• ½ tsp Vanilla Extract

Instructions

Cake Batter

• Preheat the oven to 165°C
• Prepare an approx. 23 cm square baking dish / cake pan. Cut a piece of baking paper to fit the bottom for ease of removal after baking, and spray the dish/pan with non-stick cooking spray
• Add 2x ¼ cup of milk to a measuring cup and add in ½ tablespoon of lemon juice. Stir and set aside
• In a large mixing bowl, sieve or whisk together the flour, baking soda, baking powder and salt
• In another bowl, add the milk & lemon juice mixture, another ¼ cup of milk, the vinegar, oil, food coloring (start with 3 drops), vanilla extract and egg whites. Whisk well and set aside
• Make sure your butter is at room temperature. Cream together the softened butter and sugar, then add the wet ingredients and mix well
• Add the dry ingredients a little at a time and mix until just combined and lump free. If the mixture is not the desired colour of pink, add a few more drops of food colouring one at a time. Do not over-mix
• Add the mixture to the prepared baking dish / cake tin

Cheesecake Swirl

• In a bowl mix together all the ingredients until smooth. Ensure there are no lumps
• Drop dollops of the cheesecake mixture onto the cake batter. With a skewer or sharp knife, swirl the mixture through the cake batter
  
• Bake for 20 – 30 minutes, until a skewer or cake tester comes out clean
  
• Cool the cake for around 10 minutes in the tin/dish. Then remove and transfer to a wire rack for further cooling
• Once cool, but the blondies into squares, rectangles or as I did, with a heart shaped cookie cutter
  

Notes

My oven takes longer than most on the bake setting and takes the full 30 min. Please start checking your cake at the minimum time in order not to over-bake it.

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Keyword Baking, Blondies, Cheesecake, Pink Velvet, Sponge cake, Valentines Treats