Caramel Apple Cheesecake

ANZAC CARAMEL APPLE CHEESECAKE

Prep time: 1 hr plus chilling overnight

Cook time:  45 min

Serves: 10

Difficulty: Easy

 

Anzac Biscuit Base and Crumb

1 cup (90g) rolled oats

1 cup (150g) plain flour

½ cup (110g) brown sugar

¾ cup (60g) desiccated coconut

150g Fairy margarine, diced

1/3 cup (80ml) golden syrup

½ tsp bi-carb soda

 

Cheesecake Filling

500g cream cheese, chopped

3 tsp vanilla extract

3/4 cup caster sugar

¼ cup (60g) copha, melted, cooled (see tip)

2 tsp powdered gelatine dissolved in 1 tbsp boiling water, cooled

250g sour cream

300ml thickened cream, whipped

Caramel Apple Topping

50g Fairy margarine

4 medium (720g) pink lady apples, peeled, cored & cut into 1cm wedges

2 tbsp golden syrup, extra to serve

 

 

ANZAC Biscuit Base & Crumb

1. Preheat oven 180C/160C (fan-forced). Invert the base of a 22.5cm round springform tin with baking paper, ensuring a 3cm overhang. Also, line a second baking tray with baking paper.
2. Combine oats, flour, brown sugar and coconut in a large bowl and mix well. Place margarine and golden syrup in a large, microwave safe jug and microwave for 1 minute on high until hot. Stir then add bi-carb and mix well. Pour immediately into dry ingredients and mix well.
3. Remove ½ cup of the Anzac base mixture and crumble into small pieces onto prepared baking tray.
4. Press remaining mixture evenly into the base of springform tin with the back of a metal spoon.

Transfer both tin and baking tray to oven. Bake for about 10-12 minutes until crumble on tray is golden. Remove tray with crumble. Continue to bake base for a further 20-12 minutes until golden. Set both aside on a wire rack to cool completely

Cheesecake

1. Beat the cream cheese, vanilla and sugar in a large bowl with an electric mixer until smooth.
2. With motor running, add copha, gelatine mixture and sour cream. Beat until smooth.
3. Fold through whipped cream. Spoon over base. Smooth top. Refrigerate for 6 hours or overnight, or until set.

 

Caramel Apple Topping

1. Melt Fairy in a large, non-stick frying pan over a medium heat. Add apples. Cook, turning until coated in butter. Add golden syrup and cook, turning occasionally for 10 minutes until beginning to turn golden and become tender. Cool to room temperature.
2. Decorate cheesecake with cooled apples and crumbled Anzac biscuit on top. Drizzle with extra golden syrup. Serve.

 

TIPS:

• Cheesecake can be made up to 2 days ahead, covered in the fridge
• Make sure melted Copha in cheesecake is cooled but not so cold it returns to white and solid. Gelatine must be liquid as well.