50g dark chocolate digestives
10g white chocolate, melted
Milk chocolate cheesecake filling:
125g cream cheese
37.5g icing sugar
75ml whipping cream
62.5g good quality milk chocolate,
37% cocoa, melted
Apples in toffee sauce:
40g caster sugar
Squeeze of lemon
1 Braeburn apple, peeled, cored, and cut into wedges
2-3 tbsp whipping cream
25ml brandy Decoration
30g dark chocolate, melted
Roasted hazelnuts to serve with cheesecake.
1. For the base, place the digestives and hazelnuts in a food processor and pulse until finely chopped. Add the melted chocolate and mix until blended. Divide between cheesecake molds and press to make a base. Refrigerate until needed.
2. For the filling, combine the cream cheese and icing sugar in a bowl. In a separate bowl, whip the whipping cream to soft peaks. Fold in the melted chocolate and cream cheese until fully combined. Spoon into the chilled cheesecake molds and chill.
3. For the apples, heat the butter and sugar in a pan set over medium heat. As it begins to bubble and turn golden brown, add the apples and lemon juice and cook for 6-8min, turning to coat the apples in the toffee mix. Once the apples begin to soften and the juice has reduced to a syrupy consistency, swirl in the whipping cream and brandy and let bubble 2-3min until thick. Turn off the heat and let cool slightly before serving.
4. For the decoration, fill a piping bag with the melted chocolate and cut off one corner 5mm to make a small hole. Pipe the chocolate into a bowl of ice water to make irregular squiggles and leave to set for 5min. Remove and dry on kitchen paper.