Apple Cheesecake with Maple Butterscotch Sauce

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This recipe comes from a desire to use up some cooked apples in the freezer, and turned into a pretty tasty desert for a dinner party! It’s a take on a Nigella Lawson recipe that my mum usually uses – but because of a lack of some ingredients and a love of maple syrup, it’s evolved a little bit! P.S. I’d avoid calorie counting for this recipe!

For this tasty desert you’ll need:

For the cheesecake

  • 250g Hobnob biscuits
  • 75g soft butter
  • 700g full fat cream cheese 
  • 100g caster sugar
  • 4 eggs and one extra egg yolk
  • 125ml double cream
  • 2 tablespoons cornflour
  • 1 teaspoon vanilla extract
  • Cooked apples (if you don’t have any frozen, all you need to do is slice some apples into fairly chunky slices and saute them with a little lemon juice and sugar until they’re soft, then leave them to cool)
For the maple butterscotch sauce

  • 50g soft butter
  • 3 tablespoons brown sugar
  • 2 tablespoons granulated/caster sugar
  • 125ml double cream
  • 150g maple syrup
Here we go..!
Because I made this at home I had the luxury of Kitchen Aid (potentially the best thing ever) but it’s also possible to make it the old fashioned way. Preheat the oven to 170 degrees (a bit of a guess-timate for me as I try to figure out how to work a Rangemaster!). Blend your Hobnobs until there are no lumps left in them, then add the butter and blend again. 
Once they are completely mixed put them into the bottom of either a one-use tinfoil tray or a spring-form cake tin.Since we moved recently and all our belongings are still in boxes I opted for the tinfoil tray which worked surprisingly well and saved on (some) of the washing up. Make sure this is spread evenly and push the base down with the back of a spoon to make sure it’s as even as possible. Pop this in the fridge whilst you make the rest of the cheesecake. 
Blend or mix the cream cheese, sugar, eggs, egg yolk, double cream, vanilla and cornflour together until you have a smooth, creamy mixture. 
Pour the mixture over your biscuit base and put your tinfoil tray into a roasting dish which is half full of boiling water. Then pop the roasting dish in the oven for about an hour. Check on it after an hour: you’ll know if it’s done if you can prod it gently and your cheesecake doesn’t wobble. If it wobbles, leave it in for another 10 minutes and check it again then. 
Whilst your cheesecake is cooling you can make your lovely maple butterscotch syrup. This is possibly the easiest thing ever. No, seriously! All you have to do is put the butter, the sugars and syrup in a pan and let this boil for a few minutes. 
Then, when it’s bubbled away, add the double cream and let it bubble for another minute. Let it cool a little, and you’re done!

You can either serve this when the syrup is still warm or when it’s entirely cool – it’s up to you!

Layer the apples on the top of the cheesecake in any pattern you like – the more homemade the better! Then, drizzle a little of the syrup over the top and leave the rest in a jug to serve. Enjoy!

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