Cheesecake-swirl citrus snack cake.

That’s a mouthful… of orange-and-lime cake, topped with a layer of orange-and-lime cheesecake.

Adapted from Top With Cinnamon’s Cheesecake Swirl Lemon Blondies.

For the cheesecake layer:
250g (1 block) low-fat cream cheese
1/4 cup caster sugar
1 egg
Zest of 1 orange
Juice and zest of 1 lime

For the cake layer:
85 g butter
1 cup caster sugar
Juice of 1 orange (the one you zested for the cheesecake)
Juice and zest of 2 limes
2 eggs
1 cup plain flour
1/4 tsp baking powder
1/4 tsp salt


  1. Preheat the oven to 180° C. Butter a square lamington tin or Pyrex baking dish.
  2. In a medium bowl, whisk together the cream cheese, 1/4 cup sugar, egg, zests and lime juice. Set aside.
  3. Melt the butter in the microwave (30 seconds), then transfer to a large mixing bowl.
  4. In this large bowl, add the sugar, orange and lime juice, lime zest and eggs. Whisk til combined.
  5. Add the four, salt and baking powder (sifted). Whisk again until you have a smooth batter.
  6. Pour the batter into the prepared baking dish/tray and smooth out the top.

  7. Pour the cheesecake mixture on top of this, then using a spoon/knife/fork/spork, randomly mix up or ‘marble’ the cake batter/cheesecake in places.
  8. Bake for 35 minutes or until the top is golden and a skewer inserted into the middle comes out clean.

    (It should look like this, give or take the afternoon sunshine.)
  9. Leave in the baking dish/tin on a cooling rack to cool and set completely before slicing. Travels well; serves about 20 if cut into 2cm x 2cm cubes.

You could use any combination of citrus in the same quantities. (I’m still getting rid of limes, and had some oranges lying around.)

Also, the original recipe says ‘blondies’ but the texture is much more like a light snack cake. You could easily bake it in a round springform tin and let the cheesecake act as built-in frosting.

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