BAKED TOFFEE AP­PLE CHEESECAKE

Country Living (UK) - - Food & Drink -

Prepa­ra­tion 35 min­utes, plus chill­ing Cooking 40 min­utes Dis­cov­ery has to be one of my favourite eat­ing ap­ples. It’s an early one; I’ve picked them in late July af­ter long, hot sum­mers and found them to be per­fectly ripe. The flesh has a vibrant ma­genta blush when cut, while the taste is crisp, sweet and re­fresh­ing in the still heat of a sun-baked af­ter­noon in the or­chard. This ap­ple va­ri­ety is a nat­u­ral part­ner for sticky toffee and works bril­liantly in this baked cheesecake recipe – good eaters, such as Cox or Brae­burn, are more than wor­thy alternatives if you’re un­able to find them.

75g but­ter 200g ginger bis­cuits 6 Dis­cov­ery ap­ples 600g cream cheese

100ml dou­ble cream 150g caster sugar 50g plain flour vanilla essence FOR THE TOFFEE SAUCE 300ml dou­ble cream 100g light brown sugar 75g but­ter a few drops of vanilla essence

1 Grease a 23cm spring-form cake tin with but­ter and line with parch­ment. Blitz the bis­cuits in a food pro­ces­sor un­til fine and tip into a bowl. Melt the rest of the but­ter and add. Spread the bis­cuit mix onto the bot­tom of the tin; use the back of a spoon to flat­ten it into an even layer. Put in the fridge to chill. 2 Pre­heat oven to 180°C (160°C fan oven) gas mark 4. Peel, core and finely chop two of the ap­ples. Whisk the cream cheese, dou­ble cream, caster sugar, flour and vanilla essence to­gether, then stir in the chopped ap­ple. Pour the mix­ture over the bis­cuit base and bake for 30-40 min­utes, af­ter which the cen­tre of the cheesecake should have a uniform wob­ble when gen­tly shaken. Turn the oven off and leave the cheesecake in the oven un­til it has cooled. 3 To make the toffee, melt the cream, sugar, but­ter, a pinch of salt and a few drops of vanilla essence to­gether in a pan. Bring to a low bub­ble and keep stir­ring un­til the liq­uid is a thick, golden toffee colour. Spoon a thin layer of toffee onto the cheesecake. Core, slice and ar­range the re­main­ing 4 ap­ples on top. Use a pas­try brush to thinly coat the ap­ple slices with toffee (this will cre­ate a seal and stop them go­ing brown). Driz­zle over the re­main­ing toffee be­fore serv­ing.

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