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Sticky apple and walnut cheesecake

Shavuot: the perfect excuse to eat cheese

Prep:

Cook:

Serves:

    Serves: 10
    Preparation: 35 minutes plus chilling
    Cooking: 1 hour 25 minutes

    Ingredients

    For the base:
    ● 50g walnuts
    ● 175g ginger/digestive biscuits
    ● 110g butter, melted
    ● ½ tsp ground cinnamon

    For the filling:
    ● 400g cream cheese, at room temperature
    ● 75g light brown muscovado sugar
    ● 2 eggs
    ● ½ tsp vanilla extract
    ● 1 tbsp cornflour
    ● 200g unsweetened apple purée, bought or home-made
    ● 100ml sour cream

    For the topping:
    ● 2 Cox's apples, peeled, cored and thinly sliced
    ● 15g butter, melted
    ● 1 tbsp light brown muscovado sugar
    ● ½ tsp ground cinnamon
    ● 25g walnuts, roughly chopped
    ● Maple syrup to serve (optional)

    Method

    ● Heat oven to 200°C.

    ● Line a 22cm loose-based tin with baking parchment paper.

    ● Roast the walnuts in the oven for about 10 minutes or until golden brown. Cool for 5 minutes.

    ● Pulse the biscuits, butter, cinnamon and walnuts in the food processor until combined and finely crushed.

    ● Transfer to the tin and press down onto the base.

    ● Bake the base for 15 minutes.

    ● Make the filling by whisking the cream cheese, sugar, eggs, vanilla extract and cornflour together in a food processor until thick and creamy.

    ● Fold in the sour cream and apple purée. Mix until thoroughly combined, then pour over the biscuit base and smooth the surface.

    ● For the topping, place the apples, butter, sugar and cinnamon in a bowl and toss gently with your hands until all the apple slices are evenly coated. Lay slightly overlapping slices of apple in a circle, starting at the outside of the tin, working towards the centre until the top is completely covered.

    ● Reduce the oven temperature to 180°C.

    ● Place the cake on a baking tray and bake for 50 minutes.

    ● Scatter the remaining chopped walnuts over the surface of the cheesecake and bake for a further 10 minutes. The cheesecake should still have a slight wobble in the centre.

    ● Leave to cool in the oven and then refrigerate for a minimum of 6 hours or overnight.

    ● To serve, run a knife around the outside of the tin, release the cake and serve sliced and drizzled with maple syrup. Will keep three days, covered in the fridge.

    Method
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