Spiced apple cheesecake on a serving plate

Spiced apple cheesecake

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(4 ratings)

Prep: 30 mins Cook: 10 mins Plus overnight chilling

Easy

Serves 12

Entertaining and need a dessert you can make ahead? Try this stunning spiced apple cheesecake. Full of winter fruits and spices, it's also great at Christmas

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal479
  • fat25g
  • saturates16g
  • carbs54g
  • sugars44g
  • fibre1g
  • protein6g
  • salt0.8g
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Ingredients

    For the base

    • 100g butter, melted, plus extra for tin
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 250g ginger nuts
    • 100g stem ginger in syrup, drained and chopped
    • 1 tsp ground cinnamon
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 1 tsp ground ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    For the cheesecake cream

    • 600g cream cheese
    • 300g ricotta, drained
      Ricotta

      Ricotta

      ree-cot-a

      Ricotta is an Italian cheese made from whey and traditionally a by-product of…

    • seeds of 1 vanilla pod
    • 120g golden caster sugar
    • 1 lemon, zested
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    For the topping

    • 1 tsp ground cinnamon
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 1 tsp ground ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 tsp mixed spice
    • 3 Granny Smith apples, peeled and cored
    • 200g golden caster sugar
    • 50ml brandy
      Brandy

      Brandy

      bran-dee

      Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

    Method

    1. Butter and line the base of a 23cm loose-bottomed cake tin. Whizz the biscuits to a rough crumb in a food processor, or put them in a sandwich bag and crush with a rolling pin. Tip the crumbs into a bowl with the melted butter, stem ginger and spices, and stir well. Press the mixture into the tin, pushing up the sides a little (putting your hand in a food bag makes this easier). Leave the base to set for 30 mins in the fridge.

    2. For the cheese layer, whisk all the ingredients together until smooth, then pour over the base. Chill in the fridge overnight.

    3. The next day, make the topping. Mix the cinnamon, ginger and mixed spice in a large bowl. Cut each apple into 12 wedges, then toss the wedges in the spice mixture. Heat the sugar and 4 tbsp water in a saucepan and bubble to a caramel. As soon as the sugar becomes a dark caramel, take off the heat and carefully toss through the apples. Pour in the brandy, and the whole lot will bubble and seize. Return the pan to the heat and simmer gently to re-dissolve the caramel and cook the apples in the syrup. Remove from the heat and set the apples aside to cool in the syrup.

    4. Ease the cheesecake out of the tin. Spoon the apples over the top with a slotted spoon. Serve the sticky brandy syrup on the side as a sauce.

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    Comments, questions and tips

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    magggseee
    8th Jan, 2018
    5.05
    I made this yesterday for a late Christmas get together. Following the comments and the rush I was in I changed the ricotta for mascarpone, only added 100g sugar to the cheese mix (I think 80g would be even better), and added lemon juice as well as zest. The result was great very popular even the kids including those who don't like cheese!
    claires1973
    5th Jan, 2018
    0.05
    utter failure - didn't set after 36 hours, recipe followed to the letter and correct ingredients. Avoid. **EDIT** I think on reflection that "300g ricotta, drained" is the part where it goes wrong. I think there are missing instructions on how to drain ricotta, it should be 'pressed' in a muslin to remove all the water for around 6 hours...
    stefgrotz
    27th Dec, 2017
    5.05
    Delicious! Maybe next time I will use a bit less sugar.
    Hannah Brunton's picture
    Hannah Brunton
    18th Dec, 2017
    0.05
    Smells lovely, but after 24 hours in the fridge still no where near set. Think it possibly needs some gelatine to set.
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