Mini toffee apple cheesecakes

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I started working full time last week and had all sorts of kitchen activity planned for the weekend. However, by the time the weekend actually arrived I was too exhausted to put those plans to action! Going from working a 12 hour week to 35 has exhausted me. I’m sure I’ll get used to it soon (I hope!) But the main thing is I’m really enjoying my new job at the pharmacy and I’m learning new things every day.

I may not have had the energy to bake all weekend, but after clearing out the fridge I found two packets of Philidelphia and a tub of double cream nearing their sell by date. I immediately thought a cheesecake of some sort should be made. I’ve been desperate to use my new Lakeland mini loaf tin, so these gorgeous mini cheesecakes were created!

This is a perfect Autumnal recipe – the caramelised cinnamon sugared apples, the rich and creamy cheesecake with a ginger nut biscuit base,the caramel sauce – need I convince you any further?!

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Mini toffee apple cheesecakes

recipe created by NickkiT of Something sweet something savoury

**I used my Lakeland mini loaf tin and got 8 mini cheesecakes from this recipe**

For the bases

200g Gingernut biscuits
50g butter

Place the Gingernut biscuits in a large sandwich bag and using a rolling pin, bash to crumbs. You could pulverise the biscuits in a food processor, but I find bashing the heck out of the biscuits quite therapeutic. Melt the butter in a medium saucepan and tip in the crushed biscuits, stirring well. Spoon this mixture into the mini loaf tins, pressing down with the back of a spoon. Place in the fridge until you get on with filling.

Preheat the oven to 160c.

For the filling:

350g full fat cream cheese, at room temperature
75g soft light brown sugar
2 tsp vanilla bean paste or extract
1/2 tsp ground cinnamon
2 medium eggs, beaten
125ml double cream

In a large bowl, beat the cream cheese until smooth. Add the sugar, vanilla and cinnamon and lightly beat until incorporated. Add the eggs while still beating, a little at a time until the mixture is smooth. Finally add the double cream and stir the mixture until smooth. Pour into the biscuit lined tins, stopping until just before the mixture reaches the top. Place in the oven and bake for 35-40 minutes by which time they should be slightly puffed up, firm to touch but still have a slight wobble in the middle.

Remove from the oven and leave to cool at room temperature, then place them (still in the tin) in the fridge to chill for at least 3 hours.

For the caramelised apples and caramel sauce

75g butter
50g soft light brown sugar
6 tbsp double cream

Simply place all the ingredients for the sauce in a pan over a gentle heat. Stir until the butter has melted. Turn up the heat and let the sauce bubble for a couple of minutes, still stirring. Remove from the heat.

For the caramelised apples, core and slice three medium sized apples (no need to peel). Place 25g butter in a small pan and allow to melt, then tip in the apples and add one tbsp brown sugar and a sprinkling of ground cinnamon and gently fry over a medium heat until the apples are soft and surrounded by a sticky sauce.

When you’re ready to assemble your cheesecakes, remove them from the fridge and unmould from the tin. Transfer to the serving plate of your choice, pour over the caramel sauce and top with the caramelised apples. Serve with extra toffee sauce and double cream for a real treat!

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I linked this recipe over at recipe of the week from A Mummy Too – check out all the other recipes right here 🙂

I’m also sharing these cheesecakes with The Baking Explorer and Cakeyboi for October’s “Treatpetite” baking challenge!

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