Toffee apple cheesecake

By Drum Digital
20 October 2014

A delicious cheesecake topped and tailed with cinnamon apples so you won’t miss the apples

Serves: 6

Preparation: 15 min

Baking: 65 min

6 apples

75 g butter

60 ml (¼ c) caster sugar

5 ml (1 t) ground cinnamon

Base

200 g ginger biscuits

75 g melted butter

Filling

400 g cream cheese

250 g ricotta

30 ml (2 T) flour

200 ml (? c) caster sugar

10 ml (2 t) vanilla essence

2 eggs and 1 egg yolk

Preheat the oven to 180 °C. Grease and line a 20 cm cake tin with baking paper.

1 Peel, core and slice three of the apples into slivers. In a pan heat half the butter with half the sugar and half the cinnamon until bubbling, add the sliced apples. Cook the apples until they start to soften and begin to caramelise. Set aside to cool.

2 Base Crush the ginger biscuits to make fine crumbs and transfer to a bowl. Add the melted butter and mix well. Press the mixture into the base of the prepared tin and bake for 5 minutes. Spoon the cooked apples and liquid over the biscuit base in the tin. Set aside to cool.

3 Filling Whisk the cream cheese, ricotta, flour, sugar, vanilla, eggs and yolk together in a large bowl. Pour into the tin over the apples.

4 Bake the cheesecake for 1 hour until set but slightly wobbly in the centre. Leave to cool, then chill for 4 hours.

5 Core and slice the remaining apples into wedges. Heat the rest of the butter, sugar and cinnamon in the frying pan and cook the apple slices until soft and caramelised; set aside to cool. Serve the cheesecake topped with the apple slices.

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