This cheesecake is a delicious autumnal pud my mum would make around this time of year….before every dessert gets super Christmassy and booze-soaked. There’s just the right amount of cinnamon to get you excited for the festive season and it’s a great way to use up any autumn apples you can get your hands on!
300g ginger nut biscuits
100g melted butter
400g full fat soft cheese
250g ricotta cheese
175g caster sugar
2 eggs and 1 extra yolk
2 tsp vanilla extract
2 tbsp plain flour
6 medium apples – I used a mixture of large cooking apples and some normal eating apples, for a mix of texture / sweetness
4 tbsp caster sugar
2 tsp cinnamon
Repeat the above without the apples for your top caramel layer
An extra apple sliced thinly and left to dry out in a cool over, for your decoration.
Fry light and cinnamon
Optional other decoration like cinnamon sticks, star anise etc.
A 2lb loaf tin, lined with greaseproof paper
A baking tray for your apple slices
Pre-heat your oven to 180 degrees and line your loaf tin with greaseproof paper (make sure it comes up past the sides of the tin). Melt your butter in the microwave and whizz up the biscuits in a food processor – or bash them up old school style using the plastic bag / rolling pin method! Combine the two then press the mixture into your lined loaf tin. Bake in the oven for 5 minutes then take out to cool.
Chop your apples into chunks (not too small as they will shrink) and add them to a pan with the butter, sugar and cinnamon. Prepare for amazing smells! Let it all bubble and reduce until the apples are a bit softer, but not mush. Take out and set aside to cool.
Add the cream cheese, ricotta, sugar, eggs, vanilla and flour in a mixing bowl and use a mixer or hand-held whisk to combine. The mixture will be quite runny! Pop your cooled caramel apple mixture on top of the base, then pour the cheesecake mixture on top. Put the whole thing in the oven and cook until golden brown on top and still slightly wobbly. Check on it after 45 minutes but it might need up to an hour.
Slice your leftover apple very thinly and spray from fry-light on a baking tray. Sprinkle them with cinnamon and put in the oven with the cheesecake for the last twenty minutes or so. When finished turn off the oven and open the door slightly. Leave the cheesecake to cool in the oven – this will stop the top cracking if cooled too quickly. This will also allow the apple slices to dry out nicely. When cooled pop in the fridge.
Make your caramel as before and leave to cool. Once everything is cold pour the caramel on top of the cheesecake and decorate with the apple slices, cinnamon sticks and star anise.
Best if you take it out of the fridge half an hour before eating – serve with double cream. Enjoy!