TOFFEE APPLE CHEESECAKE

SERVES 10. PREP 10 MINS. COOK 1 HR 15 MINS PLUS CHILLING TIME

INGREDIENTS

• 250g pkt Arnott’s Granita biscuits

• 125g butter, melted

• 750g cream cheese, at room temperature, chopped

• 100g (½ cup) caster sugar

• 2 tsp vanilla extract

• 3 eggs

• ½ tsp ground cinnamon

• 400g can pie fruit apples, sliced, coarsely chopped

• 4 fresh apple slices

TOFFEE APPLE TOPPING

• 170g (¾ cup) caster sugar

• ½ tsp red food colouring

METHOD

1. Preheat oven to 160C/140C fanforced. Line a 22cm round springform pan with baking paper.

2. Place biscuits in a food processor and process until fine crumbs form. Add melted butter and process until combined. Use the bottom of a straight-sided glass to spread and press the biscuit mixture firmly over the base and two-thirds up the side of prepared pan. Place in fridge.

3. Use electric beaters to beat the cream cheese, sugar and vanilla in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition.

4. Combine cinnamon and pie apple in a bowl. Spoon mixture evenly over biscuit base, pressing down lightly to compact. Pour cream cheese mixture over apple layer. Bake for 40-50 minutes or until the cheesecake is just set in the centre. Turn off oven. Leave cheesecake in oven, with door slightly ajar, for 2 hours or until cool.

5. Place in the fridge overnight to set. Remove cheesecake from the fridge 30 minutes before making the topping.

6. To make the toffee apple topping, combine sugar and 60ml (¼ cup) water in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, brushing down side of pan with a wet pastry brush to prevent sugar crystals forming, for 8-10 minutes or until the mixture starts to turn golden. Add colouring. Remove from heat. Set aside for 2 minutes or until the bubbles subside.

7. Place apple slices on a lined tray. Drizzle over a little of the toffee. Pour remaining topping over the cheesecake, spreading quickly to create an even surface. Set aside for 15 minutes to set.

8. Arrange apple slices on the cheesecake just before serving.