Baked toffee apple cheesecake
Published: November 5, 2018 at 2:14 PM
Save recipe
Serves 8-10
Easy
Total time: 1 hr and 30 mins
+ cooling
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Check out this stunning baked cheesecake with crunchy British Discovery apples and sweet and creamy toffee sauce. This indulgent cheesecake will make an impressive way to end any dinner party
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this toffee apple cheesecake recipe then check out our banoffee cheesecake, salted caramel cheesecake, raspberry cheesecake, burnt Basque cheesecake and more of the best cheesecake recipes.
Looking for more Bonfire Night food inspiration? Try our toffee apples, parkin, honeycomb and more. Also make the most of this classic flavour combination in our toffee apple crumble, toffee apple cake and toffee apple traybake.
Recipe writer and photographer Stuart Ovenden says: "Discovery has to be one of my favourite eating apples. The flesh has a vibrant magenta blush when cut, while the taste is crisp, sweet and refreshing. Discovery is a natural partner for sticky toffee and works brilliantly in this baked cheesecake recipe – good eaters like Cox or Braeburn are more than worthy alternatives if you’re unable to find them."
Ingredients
Nutrition
-
75g butter
melted, plus a little for the tin
-
200g ginger 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
TOFFEE SAUCE
- 300ml double cream
- 100g soft light brown sugar
- 75g butter
- a few drops vanilla extract
Nutrition: per serving
- kcal691
- fat51.9g
- saturates32.3g
- carbs49.8g
- sugars37.6g
- fibre1.1g
- protein5.6g
- salt0.9g
Ad
Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
Recipes extracted from The Orchard Cook by Stuart Ovenden (£25, Clearview Books).
Check out our best cheesecake recipes here...
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue