Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.
1Preheat the oven to 180°C, fan 160°C, gas 4. Peel, core and chop three of the apples. Heat half the butter with half the sugar and half the cinnamon in a frying pan until bubbling; add the chopped apples. Turn up the heat and cook the apples until they start to soften and begin to caramelise. Set aside to cool.
2Grease and line a 2lb loaf tin (approximately 11 x 21cm base measurement) with baking paper, so that it comes a few centimetres higher than the edge of the tin all the way round.
I love autumn. The leaves start to turn red, the children go back to school and we have six weeks before the Christmas rush. Apple and cinnamon are, for me, a perfect combination for this time of year
3Whiz the ginger snaps in a food processor 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; bake for 5 minutes.
Spoon the cooked apples (and their juices) over the biscuit base in the tin.
4Using an electric whisk, beat the cream cheese, ricotta, flour, sugar, vanilla, eggs and yolk together in a large bowl. Pour into the tin over the apples and biscuit base.
Bake the cheesecake for 1 hour until set but slightly wobbly in the centre. Leave to cool, then chill overnight.
5Core and slice the remaining apples. 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 and decorate using the cinnamon sticks.
Lining the tin with baking paper makes it easy to lift out the cheesecake once it has cooled.