Burnt cheesecake with butterscotch apples

Directions

Burnt cheesecake

1. Preheat the oven to 220°C (fan) / 240°C (conventional). If using a pizza oven, preheat to 300°C and be prepared to cover the door partially and allow the temperature to drop as it cooks.

2. In a stand mixer fitted with a paddle attachment, combine the cream cheese, sugar, and seeds from one vanilla pod. Beat on medium speed for 4–5 minutes until the sugar dissolves and the mixture is smooth.
3. Add the eggs one at a time, mixing well after each addition to fully incorporate before adding the next.
4. Scrape down the bowl to ensure there are no cream cheese lumps. Add 200ml (a little less than 1 cup) of the double cream, and mix for an additional 1–2 minutes.
5. Add the cornflour and mix for 35–40 seconds, just until incorporated.
6. Grease and line a 20cm (8-inch) cake tin. Pour the batter into the tin and place it in the oven. Start checking the cheesecake after 25 minutes; it should take 40–60 minutes depending on your oven. Look for a dark, caramelised top with a slightly jiggly centre.
7. When satisfied with the bake, remove the cheesecake from the oven and allow it to cool completely before serving.

Butterscotch apples

1. For the butterscotch apples, melt the butter in a frying pan over medium heat. Add the apple slices and brown sugar, stirring gently until the apples soften and caramelise. Season with a pinch of salt and add the seeds from the second vanilla pod.

2. Cook the apples for another 3–4 minutes, then add the lemon juice and the remaining 20ml (about 1 tbsp) of double cream. Stir until the sauce is smooth and the apples are coated.

3. Once the cheesecake has cooled completely, remove it from the tin. Slice and serve with 2–3 apple pieces per slice, drizzling the butterscotch sauce over the top.