Caramelised Apple Cheesecake Pots

    1 hour 45 min

    Imagine this scrumptious pud is like a creamy cheesecake mousse topped with warm and spicy caramelised apples - the perfect autumn dessert. This is great for a dinner party, as you can make these gorgeous pots ahead of time. Use a good, thick Greek yoghurt - otherwise you might find the mixture is too runny.

    Cumbria, England, UK
    3 people made this

    Serves: 8 

    • For the apples
    • 4 tablespoons butter
    • 4 tablespoons soft brown sugar
    • 5 dessert apples, peeled, cored and cut into 1cm cubes
    • 1/2 teaspoon cinnamon
    • 4 tablespoons Calvados (or regular brandy)
    • 1/2 teaspoon cornflour (if needed)
    • For the cheesecake mousse
    • 700g cream cheese, softened
    • 100g icing sugar
    • 250g Greek yoghurt

    Prep:25min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr45min 

    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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