Apple, cinnamon and ginger cheesecake recipe

Method

1. Put the Bramley apples in a small pan with the lemon juice and 25g caster sugar. Cook over a low-medium heat for 5-6 mins, stirring occasionally, until the apples have turned to pulp. Remove from the heat and leave to cool.
2. Blitz the ginger biscuits with the cinnamon in a food processor. Reserve 1 tbsp of the mixture, then stir the melted butter through the rest. Line a 23cm round springform tin with nonstick baking paper and spoon the biscuit base into the bottom, pressing down well. Transfer to the fridge to set while you prepare the filling.
3. Put the soft cheese, cream and remaining 125g sugar in a bowl and beat with an electric whisk until just combined and soft peaks are forming. Gently fold in the apple purée until stiff peaks form, then spoon over the biscuit base in the tin. Leave to set for at least 6 hrs, or overnight.
4. Preheat the oven to gas 3, 160˚C, fan 140˚C. Arrange the Braeburn apple slices on a lined baking sheet and bake for 40-45 mins until crisp and dry. Leave to cool completely. When ready to serve, decorate the cheesecake with the dried apple slices, drizzle with maple syrup (if you like) and scatter a little of the reserved biscuit mixture over the top. Will keep for up to 3 days in the fridge.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.