Toffee apple cheesecake
by Stephanie Brooks
Apple and cinnamon are the perfect combination for the coming Autumn months
- 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 (I use Philadelphia)
- 1 x 250g tub ricotta
- 2 tbsp plain flour
- 175g caster sugar
- 2 tsp vanilla extract
- 2 large eggs, plus 1 yolk
- Preheat 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.
- Grease 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.
- Whiz 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.
- Using 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.
- Core 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.