Apple Daim bar cheesecake

Monday, August 24, 2009

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This was inspired by Creative Review’s tweet about Bailey’s cheesecake which is an adaptation of a Nigella Lawson recipe. I liked the idea of using Daim bar in the base, but I quite fancied cheesecake with apple as I’d never tried it. In fact, this is the first cheesecake I’ve ever made!

3hr 30mins – Prep time: 30mins – Cooking time: 1hr – Cooling time: 2hrs

{Serves: 3-4}

Ingredients

Cheesecake base

• 125g Oat biscuits (I used Hob Nobs)
• 125g Digestive biscuits
• 80g butter
• 3 Daim bars
• 1/2tsp cinammon
• pinch of salt

Cheesecake mixture

• 500g mascarpone cheese
• 100g soft cream cheese
• 3 eggs
• 125g caster sugar
• 1/2 tsp vanilla bean paste (or 1tsp vanilla essence)

Apple mixture

• 4tsp light brown sugar
• 1tbsp butter
• 1 bramley apple, peeled and sliced into 1cm pieces
• 1tsp cinammon

Instructions

Oven temp: 160°C /320°F

1. Make the apple mixture. Melt the butter on a low heat in the saucepan and add the apple. Mix together and allow to cook for 1 minute before adding 2tsp light brown sugar.
2. Cover and allow to cook gently for 3-4 minutes when the apples will go soft. Stir in the cinnamon and remaining sugar. Leave to cool.
3. Make the cheesecake base. Take the Daim bars, put in a plastic bag and beat with a rolling pin until the Daim bars are in rough pieces.
4. Then add the biscuits to the bag and beat again until everything is in fine crumbs but not dust.
5. Melt the butter and combine with the biscuit crumbs in a medium size mixing bowl.
6. Add the cinnamon and salt and mix well.
7. In a 23cm springform pan, press the biscuit mixture down evenly in the bottom of the pan. Place in the fridge to chill.
8. Make the cheesecake mixture. In a large mixing bowl mix add the mascarpone cheese and soft cream cheese. Add each egg one at a time whisking until the mixture is smooth. Then whisk in the vanilla and caster sugar.
9. Add about half of the apple mixture to the cheesecake mixture and fold in.
10. Remove cheesecake base from the fridge and pour mixture on top.
11. By hand, gently add the remaining apple on top, then push into the mixture with a spoon
12. Place in the oven for about 50-60 mins or until the top is just browning.
13. Remove from the oven and allow to cool for 2 hours. Store in the fridge. Serve with a dusting of cinnamon.

Categories: Puddings | Tags: apple, cheesecake, cinnamon