Cinnamon cheesecake with caramelised apples

I will soon be preparing for Christmas as there are so many recipes I want to share with you... but there are few more Autumn ones I just have to try, and no- I can't wait till next year!  And this cheesecake is one of those and it is so perfect I just have to say it is my favourite - and you will love it too!


Ingredients:

For the base:

• 8 digestive biscuits (with or without chocolate)
• 1 tsp cinnamon
• 1/2 tsp vanilla paste 
• 50g unsalted butter, melted

For the cheese mixture:

• 400g cream cheese ( I used philadelphia) at room temperature
• 250g mascarpone cheese at room temperature
• 200g creme fraiche
• 1/2 cup dark brown sugar
• 1/3 caster sugar
• 3 eggs
• 2 tsp cinnamon
• 1 tsp vanilla paste or extract
• 1 tbsp corn flour
• 1 tbsp plain flour

For caramelised apples:

• 4 Cox apples
• juice of 1/2 lemon
• 1 tsp cinnamon
• 20g butter
• 3 tbsp caster sugar

Crush the biscuits, add cinnamon and vanilla and mix with melted butter.  Press the mixture into a lined 20cm tin and leave in the freezer for about 10 minutes to set.

Meanwhile, to prepare the cheese mixture, mix all of the ingredients in a large bowl until smooth and well combined.  Do not over whisk it as too much air will cause the cheesecake to rise and then collapse a lot. 

Before you place the cheesecake in the oven, fill a small baking tray with boiling water and place it on the same level as your cheesecake, to create steam, which will prevent cracking.   

Pour the mixture over the base and bake in a pre-heated oven at 160C for about 60 minutes. 

Turn the oven off and open it, leave the cheesecake to cool for about 10 minutes, then take out and leave to cool completely.  Chill the cake in the fridge for couple of hours, or best overnight.  

Peel the apples and cut into about 1- 1,5cm thick wedges, then rub in lemon juice to make sure apples don't brown. Sprinkle with sugar and cinnamon and mix carefully to coat all the pieces evenly.

Melt the butter in a large frying-pan, then add your apples. Cook on both sides for few minutes, until soft but still holding their shape.    Leave on a plate to cool just a little, then arrange on the cheesecake.

Enjoy!