APPLE BOURBON CHEESECAKE
I know I say this every time that I post a cheesecake recipe but this really is an incredible dessert. It’s got it all really, crunchy oaty base (Brit readers; think Hob Nobs!), creamy filling and warmly spiced fruit. What more could you ask for?
I had thought about making this as individual cheesecakes with apple rings in them. Then I realized that the word ‘individual’ implied the intention to share this with other people. At least if it’s one big cheesecake you can get away with cutting yourself an extra-large wedge!
The bourbon is quite subtle in this, it won’t blow your socks off, but just adds a little hint of something extra to the dessert. As always the secret to smooth, creamy cheesecakes is to have all of your ingredients at room temperature before you start.
serves 1-10 (depending on how much you can bring yourself to share)
100g digestive biscuits
1 large or 2 small eating apples (mine was a McIntosh)
1tbsp maple syrup
1 tbsp bourbon (I used Gentleman Jack)
1/4 tsp allspice and 1/4 tsp cinnamon (or to taste)
700g cream cheese
1tsp vanilla paste
1-2 tbsp bourbon
Start off with the base, crush the biscuits and combine them with the oats and melted butter. Press this mixture into the base of a spring-form cake tin. Chill in the fridge for 20 minutes to firm up. Pre-heat the oven to 160°c .
Peel and slice the apple, not too thinly and mix it with the maple syrup, 1 tablespoon of the bourbon and spices in a small pan. Gently cook the fruit for a few minutes over a medium heat, don’t let it get too soft. You just want them to infuse with all of the lovely rich Autumnal flavours. Leave this to cool a little whilst you make the rest of the filling.
Beat the cream cheese in a large mixing bowl with an electric mixer. Add in the sugar and vanilla and beat again until it is nice and smooth. Next add in the eggs, one at a time, making sure that each is completely combined. Finally stir through the apple mixture and the extra bourbon.
Pour the filling over the chilled base and smooth off the surface. Wrap the bottom of the tin securely in foil and place it in a bain-marie. This ensures that the whole thing cooks evenly and reduces your risk of unsightly cracks appearing on the surface of the finished product. Bake the cheesecake for 45 minutes. It should still have a bit of a gentle wobble at the end of cooking and should not have coloured too much. Open the oven door a jar and leave the cheesecake in the oven to cool completely before placing it in the fridge to chill. Sprinkle the top with a little cinnamon and brown sugar before serving.