I love blondies but if there’s something I love more than blondies it’s blondie cheesecake! Also these are mini blondie cheesecakes which means they look cute and taste amazing, too. To finish them I drizzled them with salted caramel.
This is the 4th recipe from brownie week (or rather brownie and blondie week haha) so you can check all of those recipes right here on the blog. Each one of them is just yummier than the previous one :).
The blondie dough is spectacular and so is the cheesecake mix so you can just imagine how good the combination can be.
Mini Blondie Cheesecakes with Salted Caramel
Ingredients
For the blondie base and top
- 120 g unsalted butter melted and cooled to room temperature
- 180 g brown sugar
- 1 egg cold, straight form the fridge
- 1 tsp vanilla essence
- 150 g all purpose flour
- 1/2 tsp salt
For the cheesecake
- 220 g cream cheese at room temperature
- 60 g brown sugar
- 55 g sour cream at room temperature
- 1/2 tsp vanilla essence
- 1 egg at room temperature
- 1/8 tsp salt
For the salted caramel
- 200 g sugar
- 150 g whipping cream warm
- 20 g unsalted butter cold
- 1/2 tsp salt
Instructions
For the blondie base and top
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Whisk together the butter, brown sugar and egg until paler in colour. You can also use an electric mixer.
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Add the vanilla essence, flour and salt and incorporate using a spatula.
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Line your muffin moulds with paper cases and then fill with 5mm of blondie base.
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Take to a preheated oven at 180C for 10min.
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Whatever's left of dough flatten on a 20x20cm mould lined with baking paper and take to a preheated oven at 180C for 15min. Once cold cut into mini blondies.
For the filling
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Whip the cream cheese with the sugar until soft and homogeneous. Every once in a while stop and use a spoon to bring down the un-mixed parts that stick on the bowl and at the bottom.
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Add the sour cream, vanilla essence and salt and mix again.
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Lower the speed of the machine to minimum and add the egg. Mix it in on low speed so as not to add air into it.
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Fill the muffin paper cases with the mix and take to a preheated oven at 180C in a tray with boiling water. The water should go halfway up the cheesecakes.
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As soon as it goes into the oven, lower the temperature to 150C.
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Cook for 15min or until it's barely shaking or not shaking at all if you wiggle the mould gently.
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Wait for them to cool down completely and then put in the fridge for at least 2 hours.
For the salted caramel
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Make a thin layer of sugar on a pan and put it on medium heat. As some spots start to melt cover them with a thin layer of sugar. Continue until you have used up all the sugar in the recipe.
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Let it become a nice pale gold colour and don't use any utensil to mix at this point, only move around the sugar by tilting the pan
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Once golden add the cream and whisk together vigorously. Be really careful because it's really hot and it will bubble up.
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Once incorporated add the butter and salt and mix in.
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Let it cool down completely.
To serve
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Remove the paper from the cheesecakes and top with the mini blondies. Finish with a drizzle of salted caramel.
