• Servings

  12

INGREDIENTS

• 200gms vanilla biscuits, crushed
• 120gms butter, melted
• ½ teaspoon cinnamon
• 250gms cream cheese
• 250 sour cream
• 200gms mascarpone
• 1 cup caster sugar
• 3 tablespoons plain flour
• 3 eggs
• 2 envy™ apples
• 1 teaspoon vanilla bean paste
• 1 tablespoon lemon zest
• Pomegranate seeds and icing sugar to garnish

METHOD

• Pre-heat the oven to 160 degrees and line a 21cm spring form tin with baking paper
• Combine the crushed biscuits with the melted butter and cinnamon, mix well
• Press the cinnamon biscuit crumbs into the base of the lined tin, press with the back of a spoon, chill 10 minutes
• Place the cream cheese in the beater bowl and mix on medium speed until softened
• Add the mascarpone, sour cream, sugar, and flour, beat a further 2-3 minutes until smooth and lump free
• Add the eggs beating a little between each
• Core then slice the envy™ apples thinly and toss with the vanilla bean paste and zest
• Pour half the cream cheese mix into the chilled biscuit base tin
• Arrange half the envy™ apple slices over the mix
• Bake for 1- 1 ¼ hours or until the filling is just set and wobbles a little when you gently shake the pan
• Turn off the oven and leave the oven door ajar so the cheesecake can cool down gently for about 30 minutes then remove from the oven and allow to cool a further 30 minutes, then transfer to the fridge to chill for at least 3 hours
• Remove from the tin and transfer to a serving plate
• Top with a scatter of pomegranate seeds & dust with a sprinkling of icing sugar