Toffee Apples and November are the perfect combination – so we’ve put them together to create this baked cheesecake, ideal for a treat after an evening out watching fireworks.
Ingredients:
For the cheesecake
200g ginger biscuits
75g butter
6 apples
600g cream cheese
100ml double cream
150g caster sugar
50g plain flour
Vanilla essence
For the toffee sauce
300ml pot of double cream
100g light brown sugar
75g butter
A few drops of vanilla essence
Find biscuits from local bakers here and pick up your cream and cheese from here.
Method:
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- Grease a baking tin with butter and line with parchment, then 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 out into an even layer. Put in the fridge to chill.
- Preheat oven to 180C/gas 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.
- 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.