Apple Cheesecake

Melt butter and combine with crushed biscuits.

Press crumb mixture in the bottom of into a lined tin and chill.

Whip the cream to firm peaks and set to one side.

Fold the whipped cream into the cream cheese with a spatula in stages. Add vanilla extract and lemon zest, if you have it!  Keep an eye on the consistency and add some icing sugar and chill if it is getting too liquidy.

Spoon cream cheese mixture on top of the crumbs and smooth over if desired. Chill in the fridge whilst you do the next step.

Core and slice apples thinly and poach in lemon juice, one tbsp sugar (1 tbsp when making for 4, scale up depending on how many portions you are making) and just enough water to cover. You can add any optional extra flavourings to the poaching liquid e.g. a teaspoon of cinnamon, a knob of butter, vanilla etc.

When the apples are flexible but not breaking down, remove the apples and leave to cool.

With the remaining syrup in the pan, add more sugar and boil until syrup appears thickened. Take off the hob and leave to cool – it will thicken more as it cools.

Arrange apple slices on top of the cheesecake mixture in overlapping circles from the outside, chill for fifteen minutes if you can bear it (or until you plan to eat it.)

Remove cheesecake from tin and serve with the sugar syrup.