1 ½ x 250 gram packets arrowroot milk biscuits
150 g unsalted butter, melted
400 g can apple pie filling
1 tsp ground cinnamon
300 ml tub thickened cream, whipped
3 x 250 g blocks cream cheese, chopped, room temperature
¾ cup caster sugar
2 tsp vanilla extract
250 g tub sour cream
3 free-range eggs
1 cup caster sugar
½ cup water
red food colouring, to tint
- Invert base of a 24cm springform pan (base measuring 22cm). Grease base and side. Line base with baking paper.
- Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of prepared pan. Refrigerate.
- Toss apples with cinnamon in a bowl. Spoon over biscuit base. Place pan on an oven tray
- To make filling, process cream cheese, sugar and vanilla in same, clean food processor until smooth. Add sour cream and eggs. Process until combined. Pour over apples
- Cook in a moderately slow oven (160C) for about 1 hour and 10 minutes, or until just set. Cheesecake should have a slight wobble. Turn off oven. Cool in oven with door ajar for 1 hour. Refrigerate, covered, for 6 hours or overnight, until firm.
- To make toffee, line an oiled oven tray with baking paper. Dissolve sugar in water in a medium saucepan, stirring over a low heat. Bring to boil. Gently boil, without stirring, for about 12 to 14 minutes, or until golden brown.
- Immediately remove pan from heat. Add 10 drops of colouring. Pour onto prepared tray. Add a few extra drops. Swirl through using a skewer. Stand until set. Break into shards
- Remove cheesecake from fridge 30 minutes before serving. Top with cream and toffee shards.