For the toffee apples:

  • 6 eating apples
  • 75 g butter
  • 4 tbsp caster sugar
  • 1 tsp ground cinnamon
  • 2 cinnamon sticks (optional)

For the base:

  • 200 g ginger snaps
  • 75 g melted butter

For the filling:

  • 400 g full-fat cream cheese
  • 250 g ricotta
  • 2 tbsp plain flour
  • 175 g caster sugar
  • 2 tsp vanilla extract
  • 2 large eggs, plus 1 yolk


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Peel, core and chop three of the apples. Heat half the butter with half the sugar and half the cinnamon in a frying pan until bubbling; add the chopped apples. Turn up the heat and cook the apples until they start to soften and begin to caramelise. Set aside to cool.

  2. 2

    Grease and line a 2lb loaf tin (approximately 11 x 21cm base measurement) with baking paper, so that it comes a few centimetres higher than the edge of the tin all the way round.

  3. 3

    Whiz the ginger snaps in a food processor to make fine crumbs and transfer to a bowl. Add the melted butter and mix well. Press the mixture into the base of the prepared tin; bake for 5 minutes. Spoon the cooked apples (and their juices) over the biscuit base in the tin.

  4. 4

    Using an electric whisk, beat the cream cheese, ricotta, flour, sugar, vanilla, eggs and yolk together in a large bowl. Pour into the tin over the apples and biscuit base. Bake the cheesecake for 1 hour until set but slightly wobbly in the centre. Leave to cool, then chill overnight.

  5. 5

    Core and slice the remaining apples. Heat the rest of the butter, sugar and cinnamon in the frying pan and cook the apple slices until soft and caramelised; set aside to cool. Serve the cheesecake topped with the apple slices and decorate using the cinnamon sticks.


    Get ahead: bake the cheesecake up to 2 days ahead; chill. Prepare the apples for the topping a few hours ahead.


    Kitchen secret: lining the tin with baking paper makes it easy to lift out the cheesecake once it has cooled.

Nutritional Details

Each serving provides
  • Energy 2516kj 601kcal 30%
  • Fat 37.5g 54%
  • Saturates 21.7g 109%
  • Sugars 44.5g 49%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 1139kj/272kcal

Each serving provides

55.4g carbohydrate 2.1g fibre 9.4g protein

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