Apple Cinnamon Cheesecake with Hot Brandy Sauce

Ingredients

Cinnamon cheesecake:

1 cup of plain flour
1/3 cup sugar
1/2 tsp vanilla
125g butter
1 Tbs BBCC Heavenly Habanero Chilli Sauce
500g cream cheese
1/2 cup sugar
2 eggs
2 large green apples, peeled and thinly sliced
1/4 cup sugar
1/2 tsp cinnamon
1/2 tsp vanilla
1/3 cup coarsely chopped walnuts
Whipped cream (optional)

Brandy sauce:

4 Tbs butter
2 Tbs brown sugar
6 Tbs caster sugar
2 Tbs BBCC Heavenly Habanero Chilli Sauce
2 Tbs apple juice
3 Tbs brandy
2 Tbs cream

Makes 1 1/2 cups

Method

Cheesecake:

Combine flour, sugar and vanilla in a processor.

Cut in butter by pulsing until the mixture has the consistency of coarse meal.

Press into the bottom and up the sides of a 23 cm springform pan.

Bake at 180 C for 5 minutes.

Cool to room temperature and increase oven to 200 C.

Pass the chilli sauce through a sieve and place in a processor along with cream cheese and sugar.

Blend until smooth. Add eggs and process until well combined. Spoon into crust.

Mix apples with sugar, cinnamon and vanilla. Spoon over cream cheese layer, spreading evenly and sprinkle with walnuts.

Bake for 15 minutes. Lower oven to 180 C and continue baking for 45 minutes or until a skewer inserted in the centre comes out clean.

Cool cake to room temperature. Serve with a drizzle of hot brandy sauce and whipped cream.

Brandy Sauce:

Melt butter in a saucepan and stir in brown and caster sugars.

Pour the chilli sauce through a sieve into the pan and add remaining ingredients, stirring continuously while mixture comes to a boil.

Reduce heat and cook for 4 minutes.

Remove from heat and serve warm over cheesecake. Sauce will keep for a week refrigerated.

Credits: Bryon Bay Chilli Co.

Photo Credits: Bryon Bay Chilli Co.