Baked Bramley apple cheesecake
Serves 10-12 | prep 30 mins | total time
- 2 large Bramley apples, peeled, cored and cut into 1cm pieces
- 200g golden caster sugar
- 1 heaped tsp ground cinnamon
- 1 x 200g packet ginger snaps
- 50g butter, melted
- 2 tbsp raisins, soaked in hot water and drained
- 5 large eggs
- 400g cream cheese
- 400g mascarpone
- 2 knobs stem ginger in syrup, drained and finely chopped
For the apple chips
- 1 Bramley apple
- 50g caster sugar
Make the day before; chill
- To make the apple chips, preheat the oven to 110°C, fan 90°C, gas ¼. Using a mandolin or sharp knife, slice the apple vertically into thin rounds and place in a single layer on a large baking tray lined with nonstick baking paper. Sprinkle the apple slices with sugar and bake for 1½-2 hours until they have a leathery appearance. Loosen the chips with a palate knife and leave to cool – they will crisp as they cool. Set aside.
- To make the cheesecake, line a 24cm springform cake tin with nonstick baking paper. Preheat a large frying pan. Toss the apple pieces with 50g of the golden caster sugar and the cinnamon, then tip into the frying pan. The sugar will begin to caramelise as soon as it hits the hot pan. Shake the pan a little to stop the apples from burning and sticking to the bottom of the pan and cook over a high heat until the apple is caramelised, but leave them no longer than 2 minutes. Remove from the heat and transfer the apples on to a plate or tray to cool.
- Place the ginger snaps in a food processor and whiz to make crumbs. Slowly add the melted butter and mix until combined. Pour the breadcrumbs into the cake tin and press down with the back of a spoon until even. Top the biscuit base with the caramelised apples and scatter with the raisins.
Tip This is gorgeous served with crème fraîche flavoured with Calvados.
- Whisk the eggs and the remaining sugar together until the mixture becomes pale and creamy, add the cream cheese, mascarpone and chopped stem ginger and gently whisk the mixture, taking care not to overmix or it will separate. Pour the mixture over the apple and ginger snap base, place the tin on a baking tray and cook in the oven at 160°C, fan 140°C, gas 3 ½ for about 1 hour 30 minutes or until just set or until the cheesecake is set but still with a slight wobble to it. Then turn off the heat and leave the oven door ajar for 20 minutes; this will help prevent the top from cracking.
- Remove the cheesecake from the oven and leave to cool, then refrigerate overnight. Serve the cheesecake at room temperature decorated with the apple chips and dusted with a little cinnamon.
Recipe adapted from Full of Flavour by Maria Elia, Kyle Cathie, £19.99