I made slightly more than 2 batches (one was going south in a big way, so I cut my losses) of these gluten free cheesecake blondies in the last few … more
I am a sucker for New York-style cheesecake. A sucker! But I also really enjoy baking treats that can be stashed in the freezer for when my kids claim they’re about to perish for lack of having had dessert for 2 or 3 days straight. Or, better yet, sent with my husband to his office to share with the troops. These gluten free cheesecake blondies are the answer to this particular non-dilemma dilemma.
The ingredients are simple, and relatively few. The process is, likewise, simple. But it does take a bit of time, but most of it is inactive, just waiting for the bars to bake low (300°F) and slow (nearly an hour) in the oven.
Bring them as a hostess gift just once, and you’ll never be able to show up again without these chewy, creamy, blonde babies in tow.
1 1/3 cups (187 g) all purpose gluten free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon kosher salt
1/8 teaspoon baking soda
8 tablespoons (112 g) unsalted butter, at room temperature
1 1/4 cups (273 g) packed light brown sugar
2 eggs + 1 egg white (150 g out of shell, total) at room temperature, beaten
2 teaspoons pure vanilla extract
8 ounces cream cheese, at room temperature
1/2 cup (100 g) granulated sugar
1 egg (60 g, out of shell), at room temperature
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
4 ounces miniature chocolate chips, plus a few more for sprinkling on top of the blondie batter
Preheat your oven to 325°F. Line a 9-inch square baking pan with crisscrossed sheets of unbleached parchment paper, with the ends of each sheet overhanging the edges of the pan a bit. Set the pan aside.
First, make the blondie layer. In a medium-size bowl, place the flour, xanthan gum, salt and baking soda, and whisk to combine well. Set the bowl aside. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, with a handheld mixer), place the butter. Mix on medium-high speed until the butter is light and fluffy. Add the brown sugar, then the eggs and vanilla, mix after each addition until well-combined. Add the dry ingredients, and mix until just combined. The batter should be smooth and relatively thick, but pourable. Pour about half of the blondie batter into the prepared baking pan, and shake it into an even layer. Place the pan in the center of the preheated oven, and bake for 10 minutes. This bottom layer should be mostly set. Remove from the oven and set aside to cool briefly while you make the cheesecake layer. Reduce the oven temperature to 300°F, and place a pan filled with room temperature tap water on the oven floor.
In a clean mixer bowl, place the cream cheese and beat until light and fluffy. Add the granulated sugar, then the egg, vanilla and salt, and beat again until well-combined. The mixture should be smooth and fall off the paddle or beaters in ribbons. Add the chocolate chips, and fold into the cheesecake batter with a separate spatula until the chips are evenly distributed throughout the batter.
Pour the cheesecake layer on top of the parbaked blondie layer in the baking pan, and shake into an even layer. Pour the remaining blondie batter on top of the cheesecake layer, taking care to distribute it evenly over the entire top. Shake very gently back and forth to help spread the top layer evenly in the pan. Sprinkle a few more mini chips on the very top.
Place the pan in the center of the 300°F oven (with the pan of water on the bottom) and bake until the top is set (45 to 55 minutes). Remove the pan from the oven and allow it cool completely in the pan (to speed cooling, place the partly cooled pan in the refrigerator or freezer). Once cool, remove the blondies from the pan with the overhung pieces of parchment paper and slice into 12 or 16 pieces with a sharp, wet knife. Serve chilled or at room temperature. Wrap tightly and freeze any leftovers.