Ingredients
- 75g butter, melted, plus a little for the tin
- 200g Ginger Nut biscuits
- 6 Discovery apples (or Cox or Braeburn)
- 600g soft cheese
- 100ml double cream
- 150g caster sugar
- 50g plain flour
- a few drops vanilla extract
Sauce
- 300ml double cream
- 100g dark brown sugar
- 75g butter
- a few drops vanilla extract
Directions
- Butter a 23cm springform cake tin and line with baking paper. Blitz the biscuits in a food processor until fine and tip into a bowl, then mix in the melted butter.
- Spread the biscuit mix onto the bottom of the tin, using the back of a spoon to flatten it out into an even layer. Chill while you make the filling.
- Heat the oven to 180C/fan 160C/gas 4. Peel, core and finely chop two of the apples. Whisk together the soft cheese, cream, caster sugar, flour and vanilla, 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 completely.
- To make the toffee, melt the cream, sugar, butter, vanilla and a pinch of salt 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.