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    Recipe of the Month - October

    Toffee Apple Crumble Cheesecake

    Serves 16





    Toffee Sauce




    1. Using a plastic bag and rolling pin bash the biscuits to breadcrumbs, if you have a food processor this would save time.
    2. Melt the butter in a saucepan, adding it to the biscuit crumbs, until coated.
    3. Transfer biscuits to the tin, pressing down with the back of the spoon until you have an even layer.
    4. Chill in the fridge.
    5. 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.
    6. Set aside to cool.
    7. Put the cream cheese, mascarpone, icing sugar and vanilla paste into a mixing bowl, beat together until smooth. Lastly add the cooled cream. Mix.
    8. Transfer the mixture to the top of the biscuits in the tin, level smooth.
    9. Place in fridge and chill for 4 hours or preferably overnight.
    10. Meanwhile preheat oven to 200◦C/GAS 6.
    11. Rub the butter into the flour using finger tips, until you achieve breadcrumbs, stir in sugar.
    12. Spread the crumbs over a lined baking tray and bake for 12 minutes or until light brown. Leave to cool.
    13. Place the sugar and 50ml of water in a saucepan, heat over a medium heat until boiling point, stirring until the sugar is dissolved.
    14. Leave to simmer, without stirring until the sugar reaches a rich golden colour.
    15. Add the cream then reduce the heat, continue to cook for 2-3 minutes. Remove from the heat then set aside to cool completely.
    16. 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.
    17. When the cheesecake is set, remove from the tin. Pour over the caramel sauce, decorate with apple slices and crumble.
    18. Serve.