Apple Cheesecake Slice
Cheesecake Base
150g digestive or oaty biscuits
50g cornflakes
75g butter
Crush the biscuits and cornflakes and mix in with the melted butter.
Press into a lightly buttered square cake tin, preferably with a loose bottom.
Bramley apple compote
1 large Bramley apple
50g sugar
1 teaspoon ground cinnamon
Peel, quarter and core the apple. Dice and cook with the sugar and cinnamon until soft. Blend to a smooth puree.
Cheesecake Mix
275g mascarpone cheese
275g full fat cream cheese
150g castor sugar
1 teaspoon vanilla paste or extract
2 tablespoons plain flour
2 eggs
Set oven to 160oc.
Whisk the cheeses with the sugar, vanilla, eggs and flour to a smooth mixture.
Fold the apple mixture in gently to make a ripple effect.
Spoon onto the biscuit base and bake for an hour. Cool and then chill.
Topping
2 red eating apples
50g castor sugar
50ml water
Cook the sugar, lemon juice and water until sugar has dissolved.
Quarter and core the apples. Slice the apple and mix into the sugar syrup.
Slice the chilled cheesecake into squares and top with the sliced apples before serving.
