Vodka toffee apple no-bake cheesecake

A no-bake cheesecake filled with toffee vodka - the perfect showstopper for your Christmas dinner.

Serves 8-10

Prep 25 mins, plus chilling

Ingredients

• 6 red apples
• 1 tbsp lemon juice
• 230g Grantham Gingerbread or Gingernuts
• 60g butter, melted
• 300ml double cream
• 50g icing sugar
• 150ml Greek yogurt
• 310g light soft cheese
• 2 tbsp Fenspirits Toffee Vodka
• 100g granulated sugar

Method

1. Peel 4 of the apples and cut into 1cm chunks. Put in a glass bowl with the lemon juice and microwave on full power for 3 mins. Stir well. Microwave for a further 2-3 mins until mushy with a few small lumps. Leave to cool.
2. Blitz the biscuits in a food processor until fine crumbs form. Add the butter and blitz until mixed. Line the base of a loose-bottomed 20cm tin with baking paper. Tip in the crumbs and press flat with the back of a spoon. Chill until required. Line the sides of the tin with a long strip of baking paper.
3. Whip together the cream and icing sugar until soft peaks form. Put the yogurt, soft cheese, vodka and apple sauce in a large bowl and stir gently until evenly mixed – do not over-beat. Gently fold in the cream. Spoon over the base, level with the back of a spoon and chill overnight.
4. Core and thinly slice the last 2 apples. Pat dry with kitchen roll. Put a sheet of kitchen roll on a microwavable plate and arrange half the apple slices on top. Microwave at 800W for 3 mins. Turn the apple slices, pat dry with kitchen roll and microwave for a further 3 mins until floppy and almost dry. Set aside and repeat with remaining apple.
5. Place a sheet of baking paper on a wire rack. Put the sugar and 4 tbsp water in a small pan. Heat gently without stirring, until the sugar melts. Boil for 3-4 mins until you have a honey-gold caramel. Remove from the heat, add ¼ of the dried apple, stir to coat, then lift out one by one, allowing the excess caramel to drip back into the pan. Arrange on the baking paper.
6. Repeat three more times. If the caramel thickens, heat gently for 20 secs.
7. Lift the cheesecake onto a plate and remove the baking paper. Arrange caramel apple slices on top, sprinkle over crushed ginger biscuits if you like, and serve.