Recipe of the Month - October
Toffee Apple Crumble Cheesecake
- 200g ginger snaps
- 100g butter
- 4 leaves gelatine
- 250ml double cream
- 360g cream cheese
- 150g mascarpone
- 100g icing sugar
- 1 tsp vanilla bean paste
- 25g flour
- 25g brown sugar
- 15g butter
- 100g caster sugar
- 100ml double cream
- 25g butter
- 1 tbsp sugar
- 2 Bramley apples, cored and sliced thinly
- Line base of a 20cm spring form cake tin with greaseproof paper.
- Using a plastic bag and rolling pin bash the biscuits to breadcrumbs, if you have a food processor this would save time.
- Melt the butter in a saucepan, adding it to the biscuit crumbs, until coated.
- Transfer biscuits to the tin, pressing down with the back of the spoon until you have an even layer.
- Chill in the fridge.
- Soak the gelatine leaves in water for 2-3 minutes until soft. Heat the cream to boiling point then remove from the heat. Squeeze the excess liquid from the gelatine, then add to the cream until they dissolve.
- Set aside to cool.
- Put the cream cheese, mascarpone, icing sugar and vanilla paste into a mixing bowl, beat together until smooth. Lastly add the cooled cream. Mix.
- Transfer the mixture to the top of the biscuits in the tin, level smooth.
- Place in fridge and chill for 4 hours or preferably overnight.
- Meanwhile preheat oven to 200◦C/GAS 6.
- Rub the butter into the flour using finger tips, until you achieve breadcrumbs, stir in sugar.
- Spread the crumbs over a lined baking tray and bake for 12 minutes or until light brown. Leave to cool.
- Place the sugar and 50ml of water in a saucepan, heat over a medium heat until boiling point, stirring until the sugar is dissolved.
- Leave to simmer, without stirring until the sugar reaches a rich golden colour.
- Add the cream then reduce the heat, continue to cook for 2-3 minutes. Remove from the heat then set aside to cool completely.
- Put the butter and sugar in a pan over a low heat until foamy. Add the apple slices and cook for 6-8 minutes, or until soft and sticky. Set aside until required.
- When the cheesecake is set, remove from the tin. Pour over the caramel sauce, decorate with apple slices and crumble.