Blondie Cheesecake with Chocolate and Coconut
Prep Time
2 h 30 min
Porties
Serveert 12
Niveau
Easy
Get ready to meet your new favorite dessert: the Blondie-Cheesecake Mashup! If you’re like us and can never decide between cake and cheesecake (why pick just one?), this treat has got your back. We’ve taken the best of both worlds—fluffy, coconutty blondie and creamy, tangy cheesecake—and smooshed them together into one dreamy, melt-in-your-mouth creation. So grab your apron, preheat the oven, and let’s start baking. Trust us, this one’s going to disappear fast—so be ready to share… or not!
Ingrediënten
Make sure the eggs, cream cheese, and mascarpone are at room temperature. This prevents lumps and ensures a fluffy cheesecake.
Don’t mix the batter too long or make it too airy. Too much air can cause the cheesecake to crack during baking.
Use a spatula instead of a mixer to ensure the batter stays creamy and stable.
The cheesecake should still have a slight wobble in the middle when you move the pan. It will firm up further in the fridge.
Let the ganache cool slightly before pouring it over the cheesecake. If it’s too hot, it will be too thin; if it’s too cold, it will be hard to spread.
Sprinkle the shredded coconut directly over the still-soft ganache so it sticks well.
Dip a knife in warm water, dry it off, and then cut. This ensures clean slices without the cheesecake sticking.
Let the cheesecake set in the fridge for at least one night to achieve a firm and creamy texture.
Get ready to meet your new favorite dessert: the Blondie-Cheesecake Mashup! If you’re like us and can never decide between cake and cheesecake (why pick just one?), this treat has got your back. We’ve taken the best of both worlds—fluffy, coconutty blondie and creamy, tangy cheesecake—and smooshed them together into one dreamy, melt-in-your-mouth creation. So grab your apron, preheat the oven, and let’s start baking. Trust us, this one’s going to disappear fast—so be ready to share… or not!
Stappenplan
1 Melt the butter over low heat and let it cool to room temperature. |
2 Place the melted butter in a deep bowl and add the white caster sugar and vanilla sugar. Mix until smooth. Add the eggs one by one and fold until smooth. Add the grated coconut and mix well. Sift the flour and baking powder into the bowl and mix until smooth. |
3 Add the chopped white chocolate and mix briefly. |
4 Line a baking pan with parchment paper and spread the cake batter evenly across the bottom. Press lightly with the back of a spoon, including along the edges. |
5 Place the cream cheese, mascarpone, granulated sugar, vanilla sugar, and cornstarch into a deep bowl. Mix until smooth. Add the eggs one by one and gently fold into the mixture. Be careful to keep the batter airy. Add the grated coconut and mix briefly. |
6 Pour the cheesecake mixture over the cake batter and smooth evenly. |
7 Place the blondie-cheesecake in a preheated oven at 160°C (320°F). Bake for 40-45 minutes, or until the sides are firm and the middle still wobbles slightly. Turn off the oven. Leave the cake in the oven for 1 hour to prevent cracks. Let it cool completely. |
8 Heat the heavy cream almost to a boil. Add the white chocolate and let it sit for 1 minute. Stir until smooth. |
9 Pour the ganache over the cooled cheesecake and spread evenly. Sprinkle the edges with grated coconut. Place the cheesecake in the fridge for at least one night to set. |
10 Cut the cheesecake into slices. Garnish as desired. |
