These stuffed cheesecake apples make a scrumptious after-dinner treat.
- 35 mins
- Makes 8
- 8 small apples
- 230g tub cream cheese, softened
- 80ml sugar
- 10ml vanilla essence
- 1 egg
- 5ml ground cinnamon
- Preheat oven to 180°C. Cut the tops off the apples and scoop out the insides, leaving a 1cm border.
- Beat together the cream cheese and sugar until smooth. Mix in vanilla, egg and cinnamon until
smooth. Fill the apples ⅔ full.
- Bake for about 25 minutes until filling has just set. Transfer to a plate and refrigerate until completely cooled. Serve at room temperature or chilled.
FEATURE: MARGIE ELS-BURGER AND PHOTOS BY ANDREA CALDWELL
Magazine issue date: July, 2016