Cheesecake doesn't just come in a springform tin — you can also serve it in a baked apple with a walnut crumble. Seasoned with the gingerbread spices that grandma used to bake with, it has all the spices that remind you of your childhood. A wonderful aroma will fill your home as the cheesecake bakes in the oven.
Ingredients 8 Portions
For the cheesecake
- 1 Egg
- 90 gCaster sugar
- 220 gCream cheese
- 15 gAlmonds, ground
- 8 Hard apples
- 4 tsp.Grandmother's Gingerbread Seasoning Mix
- Butter to grease the dish
For the crisp
- 40 gButter
- 25 gSugar
- 55 gFlour
- 40 gWalnuts, ground
- 1 pinchBaking powder
- 1 tsp.Grandmother's Gingerbread Seasoning Mix
For the caramel sauce
Preheat the oven to 180°C (356°F) using the convection oven setting and grease a baking dish with butter.
To make the filling: Combine the cream cheese with the egg, sugar, and Gingerbread seasoning mix.
Remove the core from the apples without making a hole in the base. Carefully scoop out the apples until the outside shell of the apples is 0.5 cm thick.
Fill the apples with the cheesecake filling. Don't fill the apples to the top as the mixture will rise in the oven.
To make the crisp: Rub in all the ingredients to a crumbly texture and then sprinkle onto the apples. Bake for around 35–40 minutes until the apples soften.
To make the caramel sauce: Heat the water and sugar in a pan and allow to caramelize. Mix the whipping cream, salt and Gingerbread seasoning mix in a bowl.
As soon as the caramel has turned the required color fold in the whipping cream and cook for a further 30 seconds until the mixture has thinned again, then remove from the heat.
Dice the butter and stir into the mixture. Pass the mixture through a sieve into a bowl and put to one side.
Remove the baked apples from the oven, serve with the caramel sauce and enjoy.