Baked tof­fee ap­ple cheese­cake

Olive - - COOK -

1 HOUR 30 MIN­UTES + COOL­ING SERVES 8-10 | EASY Dis­cov­ery has to be one of my favourite eat­ing ap­ples. The flesh has a vi­brant ma­genta blush when cut, while the taste is crisp, sweet and re­fresh­ing. Dis­cov­ery is a nat­u­ral part­ner for sticky tof­fee and works bril­liantly in this baked cheese­cake recipe – good eaters like Cox or Brae­burn are more than wor­thy al­ter­na­tives if you’re un­able to find them.

but­ter 75g, melted, plus a lit­tle for the tin gin­ger bis­cuits 200g

Dis­cov­ery ap­ples (or Cox or Brae­burn) 6

soft cheese 600g

dou­ble cream 100ml

caster sugar 150g plain flour 50g

vanilla ex­tract a few drops

TOF­FEE SAUCE

dou­ble cream 300ml

soft light brown sugar 100g

but­ter 75g

vanilla ex­tract a few drops

• But­ter a 23cm spring­form cake tin and line with bak­ing pa­per. Blitz the bis­cuits in a food pro­ces­sor un­til fine and tip into a bowl, then mix in the melted but­ter. Spread the bis­cuit mix onto the bot­tom of the tin, us­ing the back of a spoon to flat­ten it out into an even layer. Chill while you make the fill­ing.

• Heat the oven to 180C/fan 160C/gas 4. Peel, core and finely chop two of the ap­ples. Whisk to­gether the soft cheese, cream, caster sugar, flour and vanilla, 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 com­pletely. • To make the tof­fee, melt the cream, sugar, but­ter, vanilla and a pinch of salt 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.

PER SERV­ING 691 KCALS | FAT 51.9G SATURATES 32.3G | CARBS 49.8G | SUG­ARS 37.6G FI­BRE 1.1G | PROTEIN 5.6G | SALT 0.9G

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