Recipe: Apple pie cheesecake

4.3-5 9

How to Make:

Release the base from a 22cm (base measurement) springform pan, invert and lightly grease. Line base with baking paper. Allow edges to overhang. Secure base back in the pan. Line the side with baking paper.
Process biscuits and 3/4 tsp of the cinnamon in a food processor until finely crushed. Add butter and process until well combined. Use a straight-sided glass to spread and press biscuit mixture firmly over base and side of pan. Place in the fridge for 30 minutes.
Meanwhile, preheat oven to 160°C/140°C fan forced. Process the cream cheese, sugars, sour cream, lemon rind and remaining cinnamon in food processor until smooth. Add the eggs and process until well combined.
Pour cream cheese mixture into pan. Bake for 60-70 minutes or until just set in the centre. Turn oven off. Leave cake in oven, with door slightly ajar, until cooled completely. Place in the fridge for 4 hours to chill.
For the brandy apple slices, combine the sugars in a bowl. Combine brandy and juice in a separate bowl. Reserve 1 tsp brandy mixture. Line a tray with baking paper. Heat 30g of the butter in a large non-stick frying pan over medium-low heat. Cook half the apple slices, turning, for 2 minutes or until golden. Drizzle with half the remaining brandy mixture. Cook for 30 seconds or until almost all evaporated. Sprinkle with 1 tbs of the sugar mixture. Cook, turning, for 2-3 minutes or until caramelised and translucent. Transfer to prepared tray. Repeat with another 30g of the butter, apple, brandy mixture and 1 tbs of the sugar mixture. Add remaining butter and sugar mixture to the pan over medium-low heat and cook, stirring, for 1-2 minutes or until melted. Carefully add cream. Cook, stirring, for 1 minute or until thick and smooth. Transfer to a bowl. Cool for 5 minutes. Stir in reserved brandy mixture.
Place cheesecake on a serving plate. Arrange brandy apple slices on top of cheesecake and drizzle with sauce.

Complain

Time for preparing:

90 min.

Servings: