Looking for a new and exciting take on cheesecake? Well, look no further as this tasty apple pie version is bound to hit the spot! Make sure you leave plenty of time to whip this one up though as the mouthwatering meal can’t be achieved instantly.
The method itself is fairly basic but you definitely need to leave enough time for proper refrigerating so the cake base can set entirely. And the brandy apple slices are truly the icing on the cake so make sure you don’t forget that crucial last step. Enjoy!
- 250g pkt Arnott’s Nice biscuits
- 1 1/4 teaspoon ground cinnamon
- 125g unsalted butter, melted
- 500g cream cheese, at room temperature
- 70g (1/3 cup) caster sugar
- 70g (1/3 cup, firmly packed) brown sugar
- 200g sour cream
- 1 teaspoon finely grated lemon rind
- 3 eggs
Brandy apple slices
- 2 tablespoons brown sugar
- 1 tablespoon caster sugar
- 1 1/2 tablespoons brandy
- 1 1/2 tablespoons lemon juice
- 70g unsalted butter, chopped
- 1 small Granny Smith apple, thinly sliced
- 1 tablespoon thickened cream
- 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 160C/140C 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.