apple cinnamon cheesecake with hot brandy sauce

apple cinnamon cheesecake with hot brandy sauce

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apple cinnamon cheesecake with hot brandy sauce


1 cup plain flour
1/3 cup sugar
½ teaspoon vanilla
125g butter
500g cream cheese
½ cup sugar
2 eggs
2 large green apples, peeled and thinly sliced
¼ cup sugar
½ teaspoon cinnamon
½ teaspoon vanilla
1/3 cup coarsely chopped walnuts
hot brandy sauce (page 61)
whipped cream (optional)
cooking instructions
Combine flour, sugar and vanilla in a processor. Cut in butter by pulsing until the mixture has the consistency of coarse meal. Press into bottom and up sides of a 23 cm springform pan. Bake at 180°C for 5 minutes. Cool to room temperature and increase oven to 200°C. Pass the chilli sauce through a sieve and place in processor along with cream cheese and sugar. Blend until smooth. Add eggs and process until well combined. Spoon into crust. Mix apples with sugar, cinnamon and vanilla. Spoon over cream cheese layer, spreading evenly, and sprinkle with walnuts. Bake for 15 minutes. Lower oven to 180°C and continue baking for 45 minutes or until a skewer inserted in the centre comes out clean. Cool cake to room temperature. Serve with a drizzle of hot brandy sauce and whipped cream.

See HOT BRANDY SAUCE RECIPE in dessert recipe list
serves 6
advance preparation
Cheesecake can be made 2 days in advance and refrigerated. Bring cake to room temperature and heat sauce before serving.

A bit of spice in this luscious cheesecake and its rich caramel sauce will end any meal on a high note. It has that certain “pow” factor.