Image by Nigel Lough
Ingredients (15)
- 125g butter, chopped
- 250g white chocolate, chopped
- 1 egg
- 215g (1 cup) caster sugar
- 150g (1 cup) plain flour
- 1 tsp Queen Cinnamon Baking Paste
Cheesecake cream
- 125g spreadable cream cheese
- 125g fresh ricotta
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 1/2 tsp finely grated lemon rind
Caramel apples
- 3 red apples
- 80g butter
- 125ml (1/2 cup) pouring cream
- 60g (1/3 cup, lightly packed) brown sugar
Method
- Step 1 Preheat oven to 180C/160C fan forced. Grease the base and side of a round 23cm springform pan. Line with baking paper. Place butter and 200g chocolate in a heatproof bowl over a saucepan of simmering water (don’t let it touch water). Stir until melted and smooth. Cool.
- Step 2 Place the egg and sugar in a bowl and mix until well combined. Stir in the cooled chocolate mixture, flour and cinnamon. Stir in the remaining 50g chocolate. Transfer to the prepared pan and spread evenly. Bake for 45-50 minutes or until a skewer inserted into the centre comes out with moist crumbs clinging. Transfer the blondie, still in the pan, to a wire rack to cool slightly.
- Step 3 For the cheesecake cream, combine all the ingredients in a bowl until smooth. Place in the fridge until required.
- Step 4 Meanwhile, to make the caramel apples, slice the apples into 3mm-thick rounds. Melt 20g butter in a non-stick frying pan over medium heat. Cook the apple, in 2 batches, for about 3 minutes each side, until lightly browned and starting to soften. Transfer to a plate. Add remaining butter to pan with cream and brown sugar. Stir for 1 minute or until sugar dissolves and sauce is smooth.
- Step 5 Transfer blondie to a serving plate. Top with cheesecake cream and apple slices. Drizzle with the caramel sauce.