This is an incredibly simple cheesecake combining the wonderful flavours of toffee and apple. This recipe uses preserved apples, and it really is a delicious way to use them. This recipe uses a shop-bought toffee sauce, called dulce de leche, but feel free to make your own using brown sugar and butter.
- 600g preserved apples
- 15 digestive biscuits
- 85g butter
- 450g cream cheese
- 100g caster sugar
- 2 eggs
- 1 tsp. vanilla extract
- 80g chopped pecans
- 4 tbsp. dulce de leche
Melt the butter in a saucepan until foaming. Bash the digestive biscuits with a rolling pin or crush them in a food processor. Combine the biscuit crumbs with the melted butter and press into a 23cm loose-bottomed tart tin. Press firmly so that the base is compact then put the tin into the fridge.
Once the base is hard, spoon 450g of the preserved apples over the base.
Preheat the oven to 180C.
Beat the cream cheese with the sugar and vanilla until smooth. Add the eggs, one at a time, beating well until smooth. Pour this mixture over the apples in the tin.
Bake the cheesecake for 35 minutes or so or until set in the middle. Allow to cool.
Mix together the remaining apples and the dulce de leche in a saucepan with half of the chopped pecans. Heat for a minute or so then pour over the top of the cheesecake. Sprinkle with the remaining pecans and then put back into the fridge to chill.