Well vanilla cheesecake that’s baked at any rate. Not sure how big apple it really it. But it is utterly delish.
For 12 meagre or 8 more generous slices you need:
23cm springform tin; baking paper
200g ginger nuts
70g butter, melted
800g cream cheese
200g vanilla sugar
1 tsp vanilla paste
1 tsp vanilla extract
Begin by smashing the biscuits to teeny tiny pieces in a food processor. Then add the melted butter and mix well. Press into the lined tin and chill. Meanwhile place the cream cheese, eggs, sugar and vanilla into a bowl and mix thoroughly, taking care not to overbeat. Pour into the tin and bake at 130 degrees for 45-60 mins. It should still have a wobble in the middle when cooked and will firm up once chilled. Leave to cool and then chill overnight. It’s nice on its own but it’s also nice with a fruit compote with it too.