- 15ml - cornflour
- - BASIC FILLING
- 1 - juice and zest of lemon
- 2 - egg yolks
- - TOPPING
- 250ml - brown sugar
- 60ml - water or drained apple syrup
- 500ml - cake flour
- 3 - extra-large eggs
- 160g - cold butter
- 100g - chopped pecan nuts or walnuts water
- - CRUST
- 3 - tubs smooth or creamed cottage cheese, or cream cheese
- 1can - mini apples
- 5ml - vanilla essence
- 125-180l - sugar , a pinch of salt
Preheat the oven to 180°C. Grease a 23cm springform cake tin with nonstick spray.
1 CRUST Pulse the flour and butter in a food processor until it resembles breadcrumbs (or rub the butter into the flour using your fingertips). Add the nuts, then add just enough water to make a stiff dough. Press onto the bottom and up the sides of the baking tin. Prick and chill for 15 minutes. Bake for 5 minutes then remove from the oven.
2 BASIC FILLING Mix all the ingredients in a large bowl until smooth. Pour into the crust.
3 Lower the oven temperature to 110°C and bake the cake for 11⁄2 hours until just done but still wobbly in the middle.
4 Switch off the oven and let the cake cool down, then chill in the fridge until needed.
5 TOPPING Spoon the sugar into a heavy- based pan and add the water or apple syrup. Heat on high until the sugar has melted and turned a golden caramel colour. Don’t stir (you can shake the pan a few times). Watch carefully as it can quickly become too dark and then has a bitter taste. 6 Put the base of the pan in cold water to halt the cooking process. 7 Working quickly, dip the apples in the caramel. Arrange on the cheesecake and pour any leftover caramel syrup over.
For a lower-carb version, replace the sugar with sweetener such as xylitol, the flour in the crust with ground almonds and the water with whisked egg white. Don’t add the topping, or decorate with fresh fruit.