for 8 pieces

Compote

3 tbsp	sugar
2 tbsp	water
1 tbsp	butter
3	red-skinned apples, cut into slices approx. 1 cm wide

Base

200 g	butter biscuit
50 g	butter, melted, left to cool
1 pinch	salt

Cream cheese

400 g	double cream cheese (e.g. Filona)
2	eggs
50 g	sugar
1 parcel	vanilla sugar

How it's done

Compote

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the butter, melt. Add the apples, simmer for approx. 4 mins. until the sugar has dissolved, leave to cool.

Base

Blitz the biscuits in a food processor or crush finely in a plastic bag using a rolling pin, transfer to a bowl. Add the butter and salt, mix, spread over the base of the prepared tin, press down well with the back of a tablespoon.

Cream cheese

Place the cream cheese in a bowl along with all the other ingredients up to and including the vanilla sugar, mix well. Spread the mixture over the biscuit base.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove, top with the reserved apples, return to the oven for approx. 15 mins. Remove from the oven, leave to cool in the tin on a rack. Cover the cheesecake and chill for at least 6 hrs.

To serve

Carefully lift the cheesecake out of the tin, remove the baking paper, cut into 8 slices.

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