Mulled cider cheesecake

Method

For the base:

1. Grease and line a 23cm-diameter round cake tin
2. Pulse the biscuits in a food processor to give crumbs. Mix with the butter and press into the tin. Chill for 30 mins
3. Preheat the oven to 170°C/fan 150°C/Gas 3
4. Beat the soft cheese, sour cream and sugar together until smooth
5. Fold in the zest, spices and vanilla, then mix in the egg, a third at a time
6. Sift over the flour and gently fold in until smooth
7. Pour into the base. Bake for 45-55 mins, until set around the edges, with a slight wobble in the centre. Open the oven and leave to cool for 30 mins, then remove and set aside

For the topping:

1. Gently heat 150g of the sugar and 50g of the butter in a pan with the cider and cream, to make a caramel sauce
2. Stir now and then, until the sugar has dissolved
3. Increase the heat and simmer for 8-10 mins, being careful not to let it boil over. Leave to cool completely
4. Toss the apple in the remaining sugar and the spice
5. Heat the rest of the butter in a large frying pan. Once foaming, fry the apple for 5-6 mins, turning frequently — you may need to do this in batches. Allow to cool
6. To serve, arrange the apple on the cheesecake and drizzle over half the caramel sauce (the rest is great with Christmas pud or ice cream)

Cheesecake: Once cool, chill for up to 2 days, undecorated. Prepare the apples just before serving. Caramel: This keeps, chilled, for up to 3 days before serving.