Sticky apple and walnut cheesecake

For the topping:
● 2 Cox's apples, peeled, cored and thinly sliced
● 15g butter, melted
● 1 tbsp light brown muscovado sugar
● ½ tsp ground cinnamon
● 25g walnuts, roughly chopped
● Maple syrup to serve (optional)

Method

● Heat oven to 200°C.

● Line a 22cm loose-based tin with baking parchment paper.

● Roast the walnuts in the oven for about 10 minutes or until golden brown. Cool for 5 minutes.

● Pulse the biscuits, butter, cinnamon and walnuts in the food processor until combined and finely crushed.

● Transfer to the tin and press down onto the base.

● Bake the base for 15 minutes.

● Make the filling by whisking the cream cheese, sugar, eggs, vanilla extract and cornflour together in a food processor until thick and creamy.

● Fold in the sour cream and apple purée. Mix until thoroughly combined, then pour over the biscuit base and smooth the surface.

● For the topping, place the apples, butter, sugar and cinnamon in a bowl and toss gently with your hands until all the apple slices are evenly coated. Lay slightly overlapping slices of apple in a circle, starting at the outside of the tin, working towards the centre until the top is completely covered.

● Reduce the oven temperature to 180°C.

● Place the cake on a baking tray and bake for 50 minutes.

● Scatter the remaining chopped walnuts over the surface of the cheesecake and bake for a further 10 minutes. The cheesecake should still have a slight wobble in the centre.

● Leave to cool in the oven and then refrigerate for a minimum of 6 hours or overnight.

● To serve, run a knife around the outside of the tin, release the cake and serve sliced and drizzled with maple syrup. Will keep three days, covered in the fridge.