Pages

Wednesday, 21 October 2015

Baked toffee apple cheesecake

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Discovery has to be one of my favourite eating apples. It’s an early; I’ve picked them in late July after long, hot summers and found them to be perfectly ripe. The flesh has a vibrant magenta blush when cut, while the taste is crisp, sweet and refreshing in still heat of a sun-baked afternoon in the orchard. 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.
 
Ingredients:
• 200g Ginger biscuits
• 75g Butter
• 6 Discovery apples
• 600g cream cheese
• 100ml Double cream
• 150g Caster sugar
• 50g Plain flour
• Vanilla essence
• 300ml pot of Double cream
• 100g Light brown sugar
• 75g Butter
• A pinch of sea salt

Equipment:
• A 23cm spring-form cake tin


1 Blitz the biscuits in a food processor until fine, tip into a bowl and mix in the melted butter. Use a little butter to grease the tin, then line with baking parchment. 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 the tin in the fridge to chill.
2 Heat oven to 180C/160C fan/gas 4. Peel, core and finely chop two of the apples, then mix with the lemon juice and set aside. 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.
3 To make the toffee, melt the cream, sugar, butter, 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 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.