Plum and almond cheesecake blondie
Ingredients
Blondie
- 180 Grams Butter
- 200 Grams Light muscovado sugar
- 3 Large Eggs
- 160 Grams Self-Raising flour
- 60 Grams Ground Almonds
- 120 Grams White chocolate
- 1 Tsp Vanilla paste
- 2 Tsp Sea Salt
Cheesecake mix
- 250 Grams Cream cheese
- 1 Large Eggs
- 1 Tbsp Light brown sugar
- 1 Tbsp Candied oranges
Toppings
- 3 Full plums
- 6 Marcona almonds
- 2 Tbsp Brown Demerara Sugar
Spiced butter mix
- 50 Grams Melted butter
- 1 Tsp Cinamon
- 1 Tsp Brown sugar
Instructions
Blondie
- Start by preheating the oven to 170C.
- Now with the weather getting cold, it’s difficult to get the butter to soften at a room temperature. what you can do instead of using the microwave is to slice the butter into chunks and beat it in the mixer until soften and light in colour. Check the video for visual demonstration.
- Once butter has softened add the sugar and continue to mix until light in colour.
- Add the eggs and mix, making sure to scrape the sides of the bowl every time. Add the flour and the ground almonds mix until everything come together. Then add your vanilla and white chocolate then fold everything.
- The mixture should be thick. Transfer it into a baking tray that has been lined with parchment paper.
cheesecake mix
- Beat the soft cheese with the sugar into smooth, then add your egg and your candied oranges. Spoon this into the top of the cake, then use in the back of the spoon to feather the cheesecake mix so it can fall in between the Blondie batter.
- Slice the plums in half and take the seeds out. Then press the plums, skin side down into the blondie mix. Then replace the seeds With an almond into each one.
brown butter
- Melt your butter and add cinnamon and sugar and brush over the plums and the almonds. Any remaining butter left just drizzle around the Blondie cheesecake mix. Sprinkle some Demerara sugar on top.
- Bake in the oven for 40 to 45 minutes. Once out, allow it to cool down for a good 20 minutes before slicing and enjoy.