@dana_conway: Did you miss me? Well I sure missed you. Welcome back to “Single, but cooking like someone’s falling for me tonight” XOXO, Who’s Hungry?👀 Apple Pie Cheesecake • 500g digestive biscuits • 220g unsalted butter, melted • 3 tbsp light brown sugar • ½ tsp cinnamon • Pinch of salt • 5 large cooking apples • 50g unsalted butter • 120g light brown sugar • 1 tsp cinnamon • ¼ tsp nutmeg • ¼ tsp allspice (optional) • 1 tsp vanilla extract • 1 tbsp lemon juice • 1 tbsp plain flour • 900g full-fat cream cheese, room temperature • 250g caster sugar • 200g sour cream • 4 large eggs • 2 tsp vanilla extract • 2 tbsp plain flour • 1 tbsp lemon juice • 1 sheet shortcrust pastry (for lattice) • 1 beaten egg • 1 tbsp demerara sugar Method 1. Blitz biscuits to fine crumbs, add brown sugar, cinnamon, salt, and melted butter. Mix until combined. 2. Press into a greased 10-inch tin, covering the base and halfway up the sides. Chill for 20 minutes, then bake at 170°C (150°C fan) for 10 minutes. Cool completely. 3. In a large pan, melt butter and add apples, brown sugar, spices, vanilla, lemon juice. Cook 10–12 minutes until soft and caramelised. Stir in 1 tbsp flour to thicken. Cool fully. 4. Beat cream cheese and caster sugar until smooth. Add sour cream, vanilla, lemon juice, and flour, mix well. Beat in eggs one at a time until just combined. 5. Pour half the cheesecake mixture into the cooled biscuit base. Scatter half the apple mixture evenly. Pour the remaining cheesecake mix, then top with remaining apples, pressing them slightly into the surface. 6. Roll out the pastry and cut into strips. Weave a lattice on top of the apples. Brush with egg and sprinkle with demerara sugar. 7. Bake at 150°C fan (170°C conventional) for 75–85 minutes until the edges are set but the centre still wobbles slightly. 8. Turn off oven, crack the door, and leave inside for 1 hour. Chill overnight before serving. 9. Slice with a hot knife for clean cuts and serve chilled. #fyp

Dana Conway

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Friday 24 October 2025 19:13:55 GMT