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Toffee apple cheesecake


Serves: 8
timePrep time: 20 mins
timeTotal time:
Toffee apple cheesecake
Recipe photograph by Karen Thomas

Toffee apple cheesecake

For the wow factor add a few cinnamon sticks to decorate

Serves: 8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
726Kcal
Fat
49gr
Saturates
29gr
Carbs
62gr
Sugars
51gr
Fibre
3gr
Protein
9gr
Salt
1gr

Jo Wheatley

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.

See more of Jo Wheatley’s recipes
Jo Wheatley

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.

See more of Jo Wheatley’s recipes

Ingredients

For the toffee apples:
  • 6 eating apples
  • 75g butter
  • 4 tbsp caster sugar
  • 1 tsp ground cinnamon
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

Step by step

Get ahead

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

  1. 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.

  2. 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.

  3. 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.

    Tip

    Lining the tin with baking paper makes it easy to lift out the cheesecake once it has cooled.

  4. 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.

  5. 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.

Chef quote

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

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