envy™ Apple, Vanilla Bean & Mascarpone Baked Cheesecake

  • 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

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