Baked toffee apple cheesecake
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