Apple Toffee Cheesecake
Lately, I’ve had a lot of apples leftover at the end of the week and for some reason, they go bad really fast, so I needed a way to use them up before I was forced to throw them out. Since I also had some cream cheese stacked in the fridge, I just had to make a cheesecake.
Apple Toffee Cheesecake
Ingredients (for a 24cm spring pan):
100g crushed caramel cookies
3-4 tbsp butter
400g cream cheese
3 eggs
2 tbsp sugar
1 tsp vanilla extract
2-3 medium-sized, sweet apples
1 tsp cinnamon
50g slivered almonds
4 tbsp toffee syrup
1. Line the bottom of a spring pan with parchment paper. Melt the butter and pour over the finely crushed cookies. Mix together with a fork or spoon until the cookie crumbs are moist. Press the crumbs evenly to the bottom of the spring pan.
2. Put the the cream cheese, eggs, sugar and vanilla extract in bowl and mix until smooth. Pour the batter over the cookie crust.
3. Peel the apples and cut them into smallish pieces of roughly the same size. Sprinkle with cinnamon and distribute them evenly over the batter.
4. Bake on 180°C for 45 minutes.
5. Let the cake cool slightly before pouring the toffee syrup on top.
6. Roast the slivered almonds in a pan. Scatter on top of the cake and dust with powdered sugar.
To find out more about my obsession with cheesecake, see more pictures and read a more elaborate recipe, please visit my BLOG!