Mulled cider cheesecake

Name: Mulled cider cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12 servings
Ingredients: 50g Co-op unsalted butter, melted, plus extra for greasing; 200g Co-op gingernut biscuits; 3 x 200g packs Co-op soft cheese; 300ml tub Co-op sour cream; 150g Fairtrade golden caster sugar; Finely grated zest of 1 orange; 1 tsp mixed spice; ½ tsp ground cinnamon; ¼ tsp ground nutmeg; 2 tsp vanilla extract; 3 large Co-op free range eggs, lightly beaten; 3 tbsp Co-op plain flour; __For the topping:__; 175g Fairtrade light brown soft sugar; 80g Co-op unsalted butter; 175ml Co-op Irresistible Tillington Hills cider; 150ml Co-op double cream; 4 green apples (we used Granny Smith), peeled, cored and sliced; 1 tsp mixed spice

https://www.coop.co.uk/recipes/mulled-cider-cheesecake

Vegetarian

This seasonal baked cheesecake with spiced cider and apple slices is full of festive flavours – a real crowd pleaser.

Feeds 12
Ready in 1 hour 20 minutes

Each serving contains

Energy
24%
2025kj 486kcal
Fat
High 45%
31.4g
Saturates
High 94%
18.8g
Sugar
High 37%
33.5g
Salt
Low 8%
0.49g

% of adult’s reference intake | Carbohydrates per serving : 44g

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Ingredients
Method

Ingredients

50g Co-op unsalted butter, melted, plus extra for greasing
200g Co-op gingernut biscuits
3 x 200g packs Co-op soft cheese
300ml tub Co-op sour cream
150g Fairtrade golden caster sugar
Finely grated zest of 1 orange
1 tsp mixed spice
½ tsp ground cinnamon
¼ tsp ground nutmeg
2 tsp vanilla extract
3 large Co-op free range eggs, lightly beaten
3 tbsp Co-op plain flour

For the topping:

175g Fairtrade light brown soft sugar
80g Co-op unsalted butter
175ml Co-op Irresistible Tillington Hills cider
150ml Co-op double cream
4 green apples (we used Granny Smith), peeled, cored and sliced
1 tsp mixed spice

Method

For the base:

Grease and line a 23cm-diameter round cake tin
Pulse the biscuits in a food processor to give crumbs. Mix with the butter and press into the tin. Chill for 30 mins
Preheat the oven to 170°C/fan 150°C/Gas 3
Beat the soft cheese, sour cream and sugar together until smooth
Fold in the zest, spices and vanilla, then mix in the egg, a third at a time
Sift over the flour and gently fold in until smooth
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:

Gently heat 150g of the sugar and 50g of the butter in a pan with the cider and cream, to make a caramel sauce
Stir now and then, until the sugar has dissolved
Increase the heat and simmer for 8-10 mins, being careful not to let it boil over. Leave to cool completely
Toss the apple in the remaining sugar and the spice
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
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.