Serves 12 | 470 cals per serving | 45 mins + 60 mins cooking + overnight chilling
Youngest son loves baked cheesecakes – I find them a bit heavy usually, but this one is pretty light and very tasty. I especially love the nuttiness of the crust on this one. The caramelised apples on top make it look impressive, so this is a great one for entertaining and a small slice will be plenty!
- 200g Hobnob biscuits
- 50g roasted chopped nuts
- 110g butter melted
- 360g full fat cream cheese
- 250g mascarpone
- 175g soured cream
- 1tsp vanilla bean paste
- 175g golden caster sugar
- 3 large free range eggs
- 50g plain flour
For the caramelised apples
- 3 red eating apples peeled, cored quartered and each charter halved
- 100g golden caster sugar
- 30g butter
- Splash of whiskey
- Pinch sea salt flakes
- 75ml double cream
You will also need…
- 20cm loose-bottomed or springform deep cake tin
- Lightly oil the cake tin. Whizz the biscuits and nuts in a food processor until finely ground and then add the melted butter and whizz again briefly to combine.
- Tip half the mixture into the cake tin and flatten it out with your fingers and a metal spoon. Start to build it up the sides and add more mixture until you have a fairly even base and thin walls and all the mixture is used up. Chill in the fridge while you make the filling and meanwhile, heat the oven to 160°c/140°c fan/gas 3.
- Make the filling. Put the cream cheese, mascarpone, soured cream, vanilla paste and 175g sugar in a mixing bowl and whisk with an electric whisk until fully combined and smooth. Whisk in the eggs, then sift over the flour and whisk again.
- Pour the mix into the chilled biscuit base, set the cake tin on a baking tray and transfer to the oven. Bake for 50-60 mins until set around the edges and with still a good wobble in the middle. Once out of the oven, let it cool before transferring to the fridge to chill overnight.
- When you’re almost ready to serve, peel and slice the apples. Add them to a pan with the butter and cook for a few minutes each side until nicely golden. Spoon them onto a plate with all the juices from the pan. Wipe it clean and add the 100g sugar. Melt it gently over a medium heat without stirring and when melted, turn up the heat and cook to a rich golden caramel. Add the cream and whiskey (be careful of spitting) then return the apples and their juices to the pan and combine everything so the apples are well covered in the caramel.
- Take the cheesecake from the fridge 30 mins before serving and gently ease it out of its tin. I do this by setting the loose-bottomed part on a soup tin and gently pushing the edges of the tin down. If it needs help, run a very thin palette knife around the inside to loosen the edges.
- Transfer to a serving plate and when ready to serve, spoon the apples and caramel sauce over the top. Slice and enjoy!