Strawberry cheesecake blondies
Cheesecakes
I have been tweaking this recipe for YEARS (yes I am a slow learner). <br /> <br /> Now I can finally say that it has finally come to fruition. Get it? Fruition? Fruit? Strawberries? Ahem. <br /> <br />Anyhoo, every year during strawberry season, I have been working on a recipe that is fresh strawberry cheesecake on top of a blondie crust. <br /> <br />I wanted the blondie to be super rich and chewy, so I added graham cracker crumbs and plenty of brown sugar. The strawberry component had to include fresh strawberries, but I wanted the added punch of tangy lime juice. There’s also a sprinkling of ginger and cinnamon just to spice things up a bit. <br /> <br /> I tried using mashed strawberries, sliced strawberries, raw strawberries, cooked strawberries, you-name-it strawberries. All flops. <br /> <br />At first, I was hell-bent on creating layers, but each layer didn’t bake at the same time. Then I tried adding each layer at different increments of the baking process. All flops. Finally it hit me: swirl woman, swirl! <br /> <br />Well, I could go on and on relaying all of my trials and errors (and errors and errors!), but the bottom line is that this latest batch is the real deal. Rich, chewy, tangy, creamy, strawberry-y. I kid you not; they’re GOOD!
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