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Apple pie cheesecake
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Prep Time:
270 minutes
Cook Time:
90 minutes
Total Time:
360 minutes
Decadent fusion of cheesecake and apple pie.
Ingredients:
  • 250g pkt Nice biscuits
  • 3.13 gm 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 tsp finely grated lemon rind
  • 3 eggs
  • 32.00 gm brown sugar
  • 20.00 gm caster sugar
  • 30.00 ml brandy
  • 31.50 gm lemon juice
  • 70g unsalted butter, chopped
  • 1 small Granny Smith apple, thinly sliced
  • 20.20 gm thickened cream
Instructions:
  • Remove the base from a 22cm springform pan, flip it over, and lightly grease it. Line the base with baking paper, letting the edges overhang. Then secure the base back in the pan and line the sides with baking paper.
  • In a food processor, blend the biscuits and 3/4 tsp of cinnamon until finely crushed. Add butter and blend until fully incorporated. Press the biscuit mixture firmly using a straight-sided glass onto the base and sides of the pan. Refrigerate for 30 minutes before proceeding.
  • Preheat the oven to 160°C/140°C fan forced. In a food processor, blend the cream cheese, sugars, sour cream, lemon rind, and remaining cinnamon until smooth. Then add the eggs and process until well combined.
  • Pour the creamy cheese mixture into the pan and bake for 60-70 minutes until the center is just set. Turn off the oven and let the cake cool with the door slightly open. Chill in the fridge for 4 hours before serving.
  • Combine sugars in a bowl and brandy with juice in a separate bowl. Set aside 1 tsp of brandy mixture. Line a tray with baking paper. Heat 30g butter in a large non-stick frying pan over medium-low heat. Cook half of the apple slices for 2 minutes until golden, then drizzle with half of the remaining brandy mixture and cook until almost all evaporated. Sprinkle with 1 tbs of the sugar mixture and cook until caramelised. Transfer to prepared tray. Repeat with remaining ingredients. In the pan, melt remaining butter and sugar mixture over medium-low heat, then stir in cream until thick and smooth. Transfer to a bowl and cool for 5 minutes before stirring in reserved brandy mixture.
  • Transfer the cheesecake onto a beautiful serving plate. Place the brandy apple slices artistically on top of the cheesecake and generously drizzle with the delicious sauce.

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