• 8servings
  • 105minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. For the apples:

  2. 4 tablespoons butter

  3. 4 tablespoons soft brown sugar

  4. 5 dessert apples, peeled, cored and cut into 1cm cubes

  5. 1/2 teaspoon cinnamon

  6. 4 tablespoons Calvados (or regular brandy)

  7. 1/2 teaspoon cornflour (if needed)

  8. For the cheesecake mousse:

  9. 700g cream cheese, softened

  10. 100g icing sugar

  11. 250g Greek yoghurt

Instructions Jump to Ingredients ↑

  1. In a large frying pan, melt the butter and brown sugar over medium heat. As soon as the butter is melted, add the apple pieces and cinnamon. Lower the heat, and allow the apples to cook and caramelise until tender, about 15 minutes.

  2. Once the apples are tender, bring the heat to medium high. Add the Calvados and allow the alcohol to evaporate and the sauce to reduce. (If the sauce is too liquid, add the cornflour mixed with 2 teaspoons water to thicken. Cook over medium heat for a further 2 minutes.) Set the apples aside to cool.

  3. With an electric mixer, beat the cream cheese with the icing sugar. Add the yoghurt, and gently beat till combined.

  4. In 8 dessert pots, divide the cheesecake mixture evenly, then top with the cooled apple mixture. Chill for 1 to 2 hours.


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