Method

• 1.
  Grease and line 8 holes of a 12-hole loose-bottomed mini cheesecake pan with baking paper. (Alternatively, grease and line 8 x 1 cup (250ml) ramekins with baking paper.)

• 2.
  For the caramel, place sugar and 2 tbs water in a small saucepan and place over medium heat. Bring to a simmer and cook for 7 minutes or until golden, then quickly divide among 8 holes. Set aside until cool. For the caramel, place sugar and 2 tbs water in a small saucepan and place over medium heat. Bring to a simmer and cook for 7 minutes or until golden, then quickly divide among 8 holes. Set aside until cool.
• 3.
  To make the custard layer, place cream cheese in an electric mixer fitted with the paddle attachment and beat until smooth (alternatively, beat with electric beaters until smooth).
• 4.
  Gradually add condensed milk, egg yolks, vanilla and a pinch of salt. Divide among the 8 holes, then chill for 1 hour to firm slightly.
• 5.
  Meanwhile, for apple sponge, melt 25g butter in a saucepan over medium heat. Add grated apple, cinnamon, 1/4 cup (55g) caster sugar and 1/4 cup (60ml) water. Cook, stirring occasionally, for 8-10 minutes until softened. Remove from heat and set aside to cool completely.
• 6.
  Preheat oven to 160°C. Combine apple mixture, egg yolks, flour, remaining 150g butter and 1/2 cup (110g) caster sugar. Whisk eggwhites to stiff peaks, then fold into apple mixture.
• 7.
  Divide among the 8 holes, making sure not to push apple mixture into the custard. Place pan in oven and bake for 35-40 minutes until sponge is cooked through.
• 8.
  To make candied apple slices, combine remaining 3/4 cup (165g) caster sugar and 2 tbs water in a frypan over medium-high heat.
• 9.
  Cook for 6-8 minutes until a golden caramel. Add apple slices and cook for 30 seconds each side or until slightly tender. Cool on a baking tray lined with baking paper. Reserve caramel in pan.
• 10.
  Cool cakes in pans for 5 minutes, then turn out onto a serving plate (some caramel will remain on the bottom of the pan or in the bottom of the ramekin).
• 11.
  Serve topped with a few slices of apple and drizzle with reserved caramel.