Toffee apple cheesecake

Serves: 6

Preparation: 15 min

Baking: 65 min

• 6 apples

• 75 g butter

• 60 ml (¼ c) caster sugar

• 5 ml (1 t) ground cinnamon

Base

• 200 g ginger biscuits

• 75 g melted butter

Filling

• 400 g cream cheese

• 250 g ricotta

• 30 ml (2 T) flour

• 200 ml (⅔ c) caster sugar

• 10 ml (2 t) vanilla essence

• 2 eggs and 1 egg yolk

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.

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