No Cook Toffee and Apple Cheesecake
Source of Recipe
Sainbury's
List of Ingredients
225g toffee spread
1 x 410g tin apple slices in natural juice
225g shortcake biscuits
100g butter or margarine
450g mascarpone cheese
3 medium eggs, separated
50g caster sugar
300g double cream
4 1/2 x 15ml spoons powdered gelatine
caramel, to decorate (see Cook's tip)
Recipe
Grease a deep 24 cm spring-clip cake tin. Place the biscuits in a clean polythene bag, twist the end, and then crush them using a rolling pin.
Melt the butter or margarine gently in a large saucepan. Remove from the heat and then stir in the crushed biscuits until well mixed. Spoon in to the prepared tin, and using the back of a metal spoon, press down until smooth. Chill until required.
In a large mixing bowl, whisk together the cheese, egg yolks, sugar and double cream. Dissolve the gelatine in 4 tablespoons of boiling water, and set aside.
In another bowl, whisk the egg whites until stiff. Drain the apple slices and pat dry using kitchen paper. Cut in to small bite-sized pieces and fold into the cheese mixture along with the gelatine and egg whites.
Lightly fold all but 2 x 15ml spoons toffee spread into the mixture to give rippled effect, then carefully pour the cheese mixture over the biscuit base. Gently swirl in remaining toffee spread on top. Knock the tin gently on the work surface to smooth the top, and then chill for at least 3 hours until firm.
To serve, release the cheesecake from the tin and place on a serving plate. Slice and serve.
Cook's tip:
To make a caramel decoration: place 50g caster sugar in a saucepan with 2 x 15ml spoons of cold water. Heat gently, stirring until dissolved, then raise the heat and boil without stirring for 4-5 minutes until richly golden.Drizzle on to a heatproof board lined with baking parchment and set aside for a few minutes to cool and set. Peel from the paper and break up to use as a decoration.
Mascarpone cheese is an Italian full fat soft cheese with a nutty, clotted cream-like flavour.
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