Apple Cheesecake

Ingredients:
2 apples, peeled, cored and cut into 8 pieces.
50g caster sugar.
5ml ground cinnamon.
1 packet ginger biscuits.
50g butter melted.
10g raisins, soaked in hot water and drained.
5 eggs.
140g sugar.
400g mascarpone.
400g cream cheese.
2 pieces of stem ginger, finely chopped.

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Method:

Preheat the oven to 190C.

Place a large frying pan over a medium heat. Toss the apple pieces with the sugar and ground cinnamon and add to the pan. Cook for 4-5 minutes, shaking the pan occasionally to prevent the apples from burning, until the apples are caramelised and tender. Pour the apples onto a tray to cool.Place the ginger nuts into a food processor and pulse to fine crumbs. With the motor running, slowly add the melted butter and mix until well combined. Scrape the mixture into the cake tin and press into an even layer with the back of a spoon.

Top the biscuit base with the caramelised apples and scatter with the soaked raisins.

Whisk the eggs and sugar together until pale and fluffy, then gently whisk in the mascarpone and cream cheese until smooth and well combined. Fold in the chopped stem ginger.

Pour the mixture over the apples, then place the tin on a baking tray, tapping it to knock out any air bubbles. Bake for 40 minutes, or until the cheesecake is nearly set. Turn off the heat, leave the oven door ajar and rest the cake in the oven for 20 minutes.

Remove the cheesecake from the oven and leave to cool completely. Cut in 8 slices to serve.