There are many variations on the cheesecake but the best are the velvety, dense, outrageously big ones you see spinning in the windows of New York delis. This recipe produces just such a voluptuous monster. Ingredients BASE 2 3/4 ounces Cashews roasted, salted 1 3/4 ounces dark muscovado sugar 4 1/2 ounces plain flour 1/4 teaspoon Salt 1/8 teaspoon ground cinnamon 1/8 teaspoon ground ginger 2 3/4 ounces unsalted butter melted FILLING 1 large Bramley apple peeled, cored and cut into 1cm cubes 18 ounces Mascarpone cheese 14 ounces cream cheese room temperature 4 1/2 ounces caster sugar 1 each vanilla pod split lengthways, seeds only 5 ounces soured cream 4 large eggs 7 ounces toffee sauce

Instructions
Preheat oven to 325F.

Grind the cashews and sugar in a food processor. Add the flour, salt and spices and blend for 5 seconds. Add butter; blend until moist clumps form. Press into a 9-inch springform tin at least 2.75 inches deep. Bake for 25 minutes till golden; cool while you make the filling.

Cook the apple in boiling water for 2 minutes until just tender but still holding its shape. Drain and cool.

Combine the Mascarpone and cream cheese, sugar, vanilla seeds, sour cream and a pinch of salt and beat together in a large bowl until smooth. Beat in the eggs 2 at a time.

Transfer a third of the filling to the prepared crust. Top with the apple and dust with cinnamon, then pour in the remaining mix. Pour the toffee over the top and swirl into the mixture with a blunt knife. Bake for 1 hour.

Turn off the oven and leave to cool for 2 hours. Remove from the oven and allow to cool at room temperature for 4 hours.

VARIATIONS:
Strawberry and Aged Balsamic Cheesecake: Grind 9 ounces almond slivers in a food processor. Combine with 2.75 ounces melted butter until you have a moist crumb mixture; press into the bottom of a 9-inch springform pan. Bake the crust for 15 minutes until golden. Leave to cool. Make the cheesecake mixture as above, omitting the cinnamon and toffee and substituting the apple with 7 ounces of strawberry preserves. Swap the toffee sauce with 2 tablespoons thick, aged balsamic vinegar. Bake as per recipe, above.

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Yields: 16 Servings
     Waitrose Food Illustrated

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