- Cook Time: 2 hours 45 minutes
- Prep Time: 25 minutes plus 20-30 minutes cooling
- Effort: easy
For the apple crisps
- 1 Bramley apple, cored
- 50 g caster sugar
For the cheesecake
- 2 Bramley apples, peeled, cored, cut into 8 pieces
- 50 g golden caster sugar
- 1 heaped tsp ground cinnamon
- 1 pack ginger nut biscuit
- 50 g butter, melted
- 10 g raisins, soaked in hot water, drained (optional)
- 5 eggs
- 140 g sugar
- 400 g mascarpone
- 400 g cream cheese
- 2 knobs stem ginger, peeled, finely chopped
Tips and Suggestions
You can add extra spice to the apple crisps by mixing the sugar with some ground ginger, ground cinnamon or grated nutmeg before sprinkling.
1. Preheat the oven to 100C/80C fan/gas ¼.
2. For the apple crisps: using a mandoline, slice the apple as thinly as possible. Place the slices in a single layer on an oven tray lined with a silicone mat or parchment paper. Sprinkle over the sugar and bake for 1½-2 hours, or until dried and crisp.
3. Loosen the slices from the tray with a palette knife and set aside to cool completely. Store in an airtight container until needed.
4. For the cheesecake: line the base of a 24cm non-stick springform cake tin with parchment paper.
5. Place a large frying pan over a medium heat. Toss the apple pieces with the sugar and ground cinnamon and add to the pan. Cook for 4-5 minutes, shaking the pan occasionally to prevent the apples from burning, until the apples are caramelised and tender. Pour the apples onto a tray to cool.
6. Preheat the oven to 190C/170C fan/gas 5.
7. Place the ginger nuts into a food processor and pulse to fine crumbs. With the motor running, slowly add the melted butter and mix until well combined. Scrape the mixture into the cake tin and press into an even layer with the back of a spoon.
8. Top the biscuit base with the caramelised apples and scatter with the soaked raisins, if using.
9. Whisk the eggs and sugar together until pale and fluffy, then gently whisk in the mascarpone and cream cheese until smooth and well combined. Fold in the chopped stem ginger.
10. Pour the mixture over the apples, then place the tin on a baking tray, tapping it to knock out any air bubbles. Bake for 40 minutes, or until the cheesecake is nearly set. Turn off the heat, leave the oven door ajar and leave for 20 minutes.
11. Remove the cheesecake from the oven and leave to cool completely. Serve in slices garnished with the apple crisps.
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