Name: Toffee apple cheesecake
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 6 apples; 75 g butter; 60 ml castor sugar; 5 ml cinnamon ground; 200 g ginger biscuits; 75 g butter melted; 400 g cream cheese; 250 g ricotta cheese; 30 ml flour; 200 ml castor sugar; 10 ml vanilla essence; 1 eggs yolk only; 2 eggs

Recipe Disclaimer

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Ingredients (13)

6	apples
75 g	butter
60 ml	castor sugar
5 ml	cinnamon — ground

BASE

200 g	ginger biscuits
75 g	butter — melted

FILLING

400 g	cream cheese
250 g	ricotta cheese
30 ml	flour
200 ml	castor sugar
10 ml	vanilla — essence
1	eggs — yolk only
2	eggs

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Method:

A delicious cheesecake topped and tailed with cinnamon apples.

Preheat the oven to 180 °C. Grease and line a 20 cm cake tin with baking paper.

1. Peel, core and slice three of the apples into slivers. In a pan heat half the butter with half the sugar and half the cinnamon until bubbling, add the sliced apples. Cook the apples until they start to soften and begin to caramelise. Set aside to cool.

2. Base Crush the ginger biscuits 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 and bake for 5 minutes. Spoon the cooked apples and liquid over the biscuit base in the tin. Set aside to cool.

3. Filling Whisk the cream cheese, ricotta, flour, sugar, vanilla, eggs and yolk together in a large bowl. Pour into the tin over the apples.

4. Bake the cheesecake for 1 hour until set but slightly wobbly in the centre. Leave to cool, then chill for 4 hours.

5. Core and slice the remaining apples into wedges. 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.