I have an undying love for cheesecake… those creamy, not-at-all-dry creations and definitely gelatin-free as well. This Blondie Cheesecake is so scrumptious: it has a blondie base, brown butter cheesecake filling and extra blondies and caramel sauce on top. Not adviced for dieting ;).
Can you believe such an amazing cheesecake even exists? If you’re a fan of caramel-y flavours, then blondies are your jam. They’re chocolate-less brownies and they always have brown sugar which makes them extra caramel-y and chewy. If you like blondies, feel free to check out all my blondie recipes. Thee filling is the same as my vanilla cheesecake recipe with the exception that I use brown sugar instead of white granulated, which adds (again) that caramel flavour from the blondies. Finally, I finished it off with salted caramel sauce that really binds everything together.
This cheesecake, like all large cheesecakes, needs a bain-marie in the cooking process (minis and bars don’t actually need it). It’s been a while now since I started not putting the cheesecake actually into the water of the bain-marie. Rather, I place the water tray on a level below in the oven and the cheesecake above it. It works as good and the result is incredibly creamy and cooked to perfection.
The 28th of December was my birthday and this was my birthday cake. Cheesecake is my favourite cake always, and given that 2020 was such a weirdo of a year, I really wanted to go all-in on my cake. If you like cheesecake as much as me, check out these other cheesecake recipes on the blog:
- Oreo cheesecake
- Mini vanilla cheesecakes with blueberries
- Mini blondie cheesecakes, the mini version of this one
- Creamy chocolate cheesecake
- Vanilla cheesecake
- Dulce de leche cheesecake bars
- Vanilla bean cheesecake bars
Blondie Cheesecake with Salted Caramel Sauce
Print Pin RateIngredients
For the blondie base
- 240 g unsalted butter melted and cooled to room temperature
- 360 g brown sugar
- 2 eggs cold straight from the fridge
- 2 tsp vanilla essence
- 300 g all-purpose flour
- 1 tsp salt
For the filling
- 900 g cream cheese about 4 packages, at room temperature
- 250 g brown sugar
- 220 g sour cream at room temperature
- 2 tsp vanilla essence
- 4 eggs at room temperature
- ½ tsp salt
For the blondies on top
- 120 g unsalted butter melted and cooled to room temperature
- 180 g brown sugar
- 1 egg cold straight form the fridge
- 1 tsp vanilla essence
- 150 g all-purpose flour
- ½ tsp fine salt
For the salted caramel sauce
- 200 g sugar
- 150 g whipping cream warm
- 20 g unsalted butter cold
- 1/2 tsp salt
Instructions
For the blondie base
- Whisk together the butter, brown sugar and egg until paler in colour. You can also use an electric mixer.
- Add the vanilla essence, flour and fine salt and incorporate using a spatula.
- Line a 10inch / 25cm diameter pan with baking paper: cut a piece to the size of the base and stick it in place with a bit of vegetable oil, spread with a bit of kitchen paper. Do the same with the edges, going around with a piece or two of baking paper. Pour the blondie mix in and level it using a spatula.
- Take to a preheated oven at 180°C/350°F for 25min-30min or until lightly golden on top.
For the filling
- Mix the cream cheese with the sugar with a stand or handheld mixer with the whisk attachment until really smooth. Every once in a while stop to scrape the sides with ha spatula so you know everything is getting mixed in.
- Add the sour cream and vanilla essence and mix some more.
- With the speed on minimum add the eggs one by one. You know you can add the net egg when the previos one has mixed in.
- Put the filling in the mould and take to a preheated oven at 180°C/350°F. Along with the oven, also preheat an oven tray with water at the bottom level of the oven. If you forgot to do this, add boiling water to the tray. The cheesecake will go at the centre level of the oven, so it's not actually in the water but above it.
- As soon as it goes into the oven, lower the temperature to 150°C/300°F.
- Cook for 1h15min-1h30min or until you see that it’s starting to become gold on the top. Halfway though the cooking make sure that the water level hasn’t descended too much. If it has, fill up with boiling water. When you take it out you’ll notice it still jiggles quite a bit and that’s completely normal as it will set later in the fridge.
- Wait for it to cool down completely and leave in the fridge overnight or at least 8 hours.
For the blondies on top
- Whisk together the butter, brown sugar and egg until paler in colour. You can also use an electric mixer.
- Add the vanilla essence, flour and fine salt and incorporate using a spatula.
- Line a 20x20cm mould with baking paper and pour the mix in. Level it using a spatula and sprinkle extra chocolate and coarse salt on top.
- Take to a preheated oven at 180°C for 15min or until lightly golden on top
For the salted caramel
- Make a thin layer of sugar on a pan and put it on medium heat. As some spots start to melt cover them with a thin layer of sugar. Continue until you have used up all the sugar in the recipe.
- Let it become a nice pale gold colour and don’t use any utensil to mix at this point, only move around the sugar by tilting the pan
- Once golden add the cream and whisk together vigorously. Be really careful because it’s really hot and it will bubble up.
- Once incorporated add the butter and salt and mix in.
- Let it cool down completely.
Para servir
- Remove the cheesecake from the pan by opening the clip from the springform pan and carefully peel the baking paper from the sides of the cheesecake. To remove them from the bottom I used a thin pizza peel, but you can perfectly serve it on the bottom of the pan as well.
- Serve the cheesecake with the extra blondies cut in squares on top and salted caramel sauce.
