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For the base

For the cheesecake cream

For the topping

Nutrition: Per serving

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

  • step 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.

  • step 2

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

  • step 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.

  • step 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.

Recipe from Good Food magazine, December 2017

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Comments, questions and tips (7)

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Overall rating

A star rating of 3.5 out of 5.7 ratings

sallyburttjones1XSBn8MI

I’m not sure why the reviews of this cheesecake aren’t better, I made it for dessert on Christmas Day, following the exact recipe (using ricotta which was well drained) and it was really delicious! The ricotta give it more of a baked cheesecake flavour but with the ease of chilling it in fridge.…

CP34

tip

As with previous comments I substituted the ricotta for marscapone and only added 80g sugar. Great dessert, everyone loved it!

Anna Clover avatar

Anna Clover

A star rating of 3 out of 5.

So after reading the comments on here, I swapped out the ricotta for mascarpone, added more lemon and put in less sugar. It was fine, but really nothing special. The flavour is a little bland, and although the cake set, the texture could have been silkier. I most likely won't make it again.

magggseee avatar

magggseee

A star rating of 5 out of 5.

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…

claires1973

A star rating of 1 out of 5.

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…

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