Bramley apple cheesecake
2-3 large Bramley apples (500g); 100g caster or granulated sugar; 100ml water; 200g Rich Tea biscuits, crushed; 50g melted chocolate, any will do; 1 x 397g tin condensed milk; 2 x 250g tubs mascarpone cheese; Juice of 3 large lemons (about 100ml); Dusting of icing sugar
For the Bramley apple and lime syrup: 225g granulated or caster sugar; 250ml cold water; 1 medium Bramley apple (150g), finely chopped; juice and finely grated zest of 3 large limes
Grease and line the base of a 20cm springform tin.
Peel and core the apples, place in a pan, add the sugar and water and cook until it’s a thick pulp, then cool. Mix the biscuits with the chocolate and then lightly press the mixture into the tin to make an even layer. Chill for 20 minutes.
Use an electric whisk to beat the condensed milk with the mascarpone cheese until the mixture is smooth. Add the lemon juice and combine thoroughly.
Spread half the cream mixture onto the biscuit base. Spoon over about half of the apple stew but leave a 3cm gap at the edge.
Top with the remaining cream mixture, covering the edges to seal in the apple stew, then chill for four hours (eight is better). Once chilled, remove from the tin, place on a plate and spoon the remaining stew into the centre of the cheesecake. Spread again to 3cm away from the edge and dust with icing sugar.
Syrup: place the sugar, water and finely chopped apple into a saucepan and gently cook until you have a soft thin puree. Blitz in a liquidiser for five minutes, until you have a velvety smooth puree/sauce. Pass through a fine sieve and cool. Add the lime juice and zest and stir well. Then drizzle over the cake.