This cheesecake is best eaten when it is at room temperature.
- 200g (7oz) caster sugar
- 3 apples, peeled, quartered and cores removed
- 75g (3oz) butter, melted, plus extra for greasing
- 175g (6oz) ginger nut biscuits
- 450g (1lb) cream cheese
- 1 tsp ground cinnamon
- 4 eggs, lightly beaten
- Place 50g (2oz) of the sugar and 2 tablespoons water in a saucepan and dissolve the sugar. Arrange the apples in the saucepan cut-side down and cover with a cartouche (a circle of buttered baking parchment) and a lid.
- Cook for 2 minutes, then remove from the heat and leave to stand for another 5 minutes with the lid on. Remove the lid and allow to cool.
- Preheat the oven to 180°C (350°F), Gas mark 4. Butter the sides and base of the cake tin.
- Place the biscuits in a food processor and whiz until quite fine. Alternatively, place them in a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin so that it is nice and even. Spread the apple mixture over the base and allow to chill in the fridge while you make the topping.
- Beat the cream cheese, remaining sugar, cinnamon and the eggs together in a large bowl until smooth and creamy. Pour over the top of the apple and then bake in the oven for 40 minutes or until it is pale golden. It should only wobble very slightly when you gently shake the tin.
- Allow to cool in the tin for about 10 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Transfer to a serving plate. Cut into slices to serve.
- This cheesecake is best eaten when it is at room temperature.