Baked Apple Cheesecake

Baked cheesecake is both a comfort and a dinner party desert. Enjoy this easy and versatile version.

100g/4oz crushed digestive biscuits
50g/2oz melted butter
Grease a 20cm/8in springform cake tin. Mix together the biscuits and butter and place in the tin, pressing down the mixture evenly over the base of the tin. Refrigerate while making the filling.

500g smooth cream cheese
1T lemon juice
Zest of 1 lemon
2 large eggs
100g/4oz castor sugar
350g/12oz dessert apples, peeled, cored and sliced into 1cm/ 1/2in pieces

Preheat the oven to 180C/350F
In a large bowl beat the eggs, mix in the cream cheese, lemon juice, lemon zest and castor sugar until smooth.
Place the apple slices over the biscuit base. Pour over the cheese mixture.
Bake for 45-50 minutes or until firm. Cover with foil if the top of the cake browns too quickly. Allow to cool and refrigerate overnight.
Serve with vanilla ice-cream and caramel sauce.

Tip : if you prefer a softer apple in your pudding, use tinned apple and sprinkle over 1/2t cinnamon.
Use blueberries instead of apple.
Add toasted hazelnuts to the biscuit base for extra crunch.