Caramelized apple baked cheesecake

Apple cheesecake

Ingredients:

6 eating apples
75 g butter
4 tbsp caster sugar

For the base:
200 g digestive biscuits
75 g melted butter

For the filling:
400 g full fat cream cheese
250 g ricotta
2 tbsp flour/starch
175 g caster sugar
vanila extract
2 large eggs
1 egg yolk

Preheat the oven to 165-180C (depends on your oven). Peel, core and chop apples. Heat the butter with the sugar in a frying pan and add choped apples. Cook the apples until soft. Set aside to cool.

Grease and line tin (mine was 21x21 cm) with backing paper. Whiz the biscuits an a food processor, transfer to the bowl and add melted butter. Combine well. Press the mixture into the base of the tin and bake for 5 minutes. Spoon half of the cooked apples (another half reserve for decoration) over the biscuit base in the tin.

Beat the cream cheese, ricotta and sugar. Add vanila and flour. Mix well, then add eggs and yolk mixing butter after each added. Pour into the tin over the base and bake in the oven  around 1 hour. Leave to cool and chill overnight.

Top the cheesecake with apples slices and serve.