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Ultimate Pastry, Savory & Craft Beverage Ingredients

Red Velvet Cheesecake Blondie Bars

Posted on 30 December 2021

Ingredients

Red Velvet Batter
  • ¾ Cup or 170 gm Unsalted Butter
  • ¾ Cup or 150 gm Light Brown Sugar
  • 1/2 Cup or 110 gm Granulated white sugar
  • 2 Large Eggs
  • 3 Tbsp Amoretti® Red Velvet Artisan
  • 1 Tsp Amoretti® Madagascar Bourbon Vanilla Extract
  • 1 ¾ Cup All-purpose Flour 200 gm
  • ¼ tsp sea salt
 Cream cheese Batter
  • 8 ounce or 227gm cream cheese (room temperature)
  • 22 gm or 1 ½ Tbsp Unsalted Butter (softened)
  • 1/3 cup or 75 gm Granulated White sugar
  • 1 large egg
  • 1 tsp 1 Tsp Amoretti® Madagascar Bourbon Vanilla Extract

Directions

  • Preheat the oven to 325 F. Grease, line with parchment and keep aside an 8 x 8 inch or 9x 13-inch baking tray.
  • In a big bowl, melt the butter by microwaving it. Whisk in the Light brown sugar and white granulated sugar.
  • Add the eggs and give it another mix.
  • Drop in the Amoretti® Red Velvet Artisan and Amoretti® Madagascar Bourbon Vanilla Extract. Whisk the batter again.
  • Mix the salt into the flour and then gently fold it in with the batter. Keep aside.
  • In another bowl, using a hand mixer, whip the cream cheese until light and fluffy. Add in the butter and mix again until fully incorporated.
  • Add the sugar and continue mixing until light and creamy.
  • Add in the egg and mix it all again.
  • Drop in the Amoretti® Madagascar Bourbon Vanilla Extract and give a final mix.
  • Into the prepped baking tray, add two thirds of the red velvet batter.
  • Dollop in the cream cheese batter here and there on top of the red velvet batter, until evenly distributed.
  • Scoop in the reserved one third of the Red Velvet batter in between the cream cheese dollops.
  • Use a skewer to make swirls in the batter to make a pretty pattern and evenly distribute the batters.
  • Bake in the preheated oven for 40-50 minutes or until a skewer inserted comes out without any red velvet crumbs on it!
  • Cool it in the refrigerator for a couple of hours or overnight before you cut into squares or bars. Enjoy with a drizzle of dark chocolate syrup!

 

Products used in this recipe

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