Guest chef

Jo Wheatley

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.

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Toffee apple cheesecake

  • Serves 8
  • Prep 20 mins
  • Total time 1 hr 20 mins, plus overnight chilling
4.2/5 rating (29 votes)
Toffee apple cheesecake

step by step

  • 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
    Jo Wheatley
  • 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.
  • Recipe photograph by Karen Thomas

Get ahead

Bake the cheesecake up to 2 days ahead; chill. Prepare the apples for the topping a few hours ahead.

You will need

For the toffee apples:

  • 6 eating apples
  • 75g butter
  • 4 tbsp caster sugar
  • 1 tsp ground cinnamon, plus cinnamon sticks (optional)

For the base:

  • 200g ginger snaps
  • 75g melted butter

For the filling:

  • 400g full-fat cream cheese
  • 250g ricotta
  • 2 tbsp plain flour
  • 175g caster sugar
  • 2 tsp vanilla extract
  • 2 large eggs, plus 1 yolk
Buy Ingredients

+ Nutritional Information