serves
12-15
prep
30 minutes
cook
1:25 hour
difficulty
Mid
serves
12-15
people
preparation
30
minutes
cooking
1:25
hour
difficulty
Mid
level
Ingredients
Blondie
- Vegetable oil spray, for greasing
- 110 g unsalted butter, melted
- 180 g brown sugar
- 1 whole egg
- 1 tsp vanilla bean paste
- ½ tsp baking powder
- ⅛ tsp bicarbonate soda
- 130 g plain flour
- 60 g good-quality gold caramel chocolate
Cheesecake
- Vegetable oil spray, for greasing
- 230 g good-quality gold caramel chocolate
- 300 g cream cheese block, room temperature and cubed
- 80 g caster sugar
- 1 tsp vanilla bean paste
- 150 g sour cream
- 4 whole eggs
- 2 egg yolks
- 170 ml thickened cream
Finishing
- 2 punnets fresh strawberries
- Icing sugar, for dusting
Cooling and chilling time: at least 6 hours.
Instructions
- For the blondie: Heat the oven to 170°C, fan forced.
- Grease and line the base of a springform tin, 22 cm in diameter.
- Place the melted butter and brown sugar into a bowl and whisk vigorously until well combined. Add the egg and vanilla and whisk to incorporate.
- Add the baking powder, bicarbonate soda, flour and a pinch of salt and fold through. Lastly, add the chocolate and fold through until evenly distributed.
- Pour into the prepared tin and spread into an even layer.
- Bake in the pre-heated oven for approximately 20 minutes, or until a skewer is inserted and comes out clean. Allow to cool at room temperature.
- For the cheesecake: Heat the oven to 170°C (150°C fan forced).
- Once the blondie base has cooled, remove the outer ring of the springform tin. Grease and line the ring before reattaching it to the base.
- Melt the chocolate over an induction cooktop, then set aside but keep it warm.
- Place the room temperature cream cheese, sugar and vanilla bean paste into the bowl and beat on low speed until combined and smooth.
- In a separate bowl, whisk to break up the whole eggs and egg yolks.
- Gradually add the egg to the cream cheese mixture and continue to mix on low speed until completely incorporated.
- In a separate bowl, whisk the sour cream together with the thickened cream until smooth, then add to the cream cheese mixture. Lastly, add the warm melted chocolate and mix to incorporate.
- Pour the cheesecake mixture into the prepared tin on top of the blondie base.
- Bake in the pre-heated oven for approximately 60 minutes, until the cheesecake feels firm but still wobbles in the centre when gently shaken.
- Allow to cool completely at room temperature before removing the springform ring and baking paper from around the sides.
- Place into the refrigerator for a minimum of 4 hours to chill.
- To serve, garnish with fresh strawberries and a dusting of icing sugar.
Note
Store in the refrigerator for up to 3 days.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
