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Blondie apple pie with cheesecake cream
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Delicious blondie pie with white chocolate, cheesecake topping, and caramel apples - a heavenly treat!
Ingredients:
  • 125g butter, chopped
  • 250g white chocolate, chopped
  • 1 egg
  • 215g (1 cup) caster sugar
  • 150g (1 cup) plain flour
  • 2.50 gm Queen Cinnamon Baking Paste
  • 125g spreadable cream cheese
  • 125g fresh ricotta
  • 20.60 gm milk
  • 2.20 gm vanilla extract
  • 1/2 tsp finely grated lemon rind
  • 3 red apples
  • 80g butter
  • 125ml (1/2 cup) pouring cream
  • 60g (1/3 cup, lightly packed) brown sugar
Instructions:
  • 1. Preheat your oven to 180C/160C fan forced and prepare a round 23cm springform pan by greasing the base and sides and lining it with baking paper. 2. In a heatproof bowl set over a saucepan of simmering water (ensuring it doesn't touch the water), combine butter with 200g of chocolate. Stir until melted and smooth, then allow to cool.
  • Combine egg and sugar in a bowl until well mixed. Add the cooled chocolate mixture, flour, cinnamon, and the remaining 50g chocolate. Pour into the prepared pan and bake for 45-50 minutes until a skewer inserted into the center comes out with moist crumbs. Cool the blondie in the pan on a wire rack.
  • Make the cheesecake cream by mixing all the ingredients in a bowl until smooth, then chill in the fridge until needed.
  • Prepare the caramel apples by cutting the apples into 3mm-thick slices. Melt 20g of butter in a non-stick frying pan over medium heat. Cook the apple slices in 2 batches for 3 minutes on each side until they are lightly browned and beginning to soften. Remove the apples from the pan and transfer them to a plate. Add the remaining butter to the pan along with the cream and brown sugar. Stir for 1 minute until the sugar dissolves and the sauce becomes smooth.
  • Place the blondie on a serving plate, add a dollop of cheesecake cream, arrange apple slices on top, and finish with a generous drizzle of caramel sauce.

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