• 40min
  • 1h
  • Easy
  • 8 Servings
3 votes


For the base
  • 60 g sugar
  • 150 g butter
  • 250 g Digestive biscuits or similar
For the cream-cheese mixture
  • 3 eggs
  • 150 g sugar
  • 195 g mascarpone cream
  • 390 g Philadelphia style cream-cheese
To assemble the cheesecake
  • 3 Pink Lady® apples
  • 1 lemon
For the sauce
  • 50 g sugar
  • 400 g raspberries
  • 1 sheet gelatine
  • 100 g strawberries


For the base
  1. Melt the butter on a low heat.
  2. Crush the biscuits in a food processor until they have a sandy texture.
  3. Mix the crushed biscuits and the sugar, then add the melted butter and mix thoroughly.
  4. In a springform tin of about 21cm diameter, press the crushed biscuits down into the bottom using the back of a spoon to help you.
  5. Refrigerate for 3 hours.
For the cream-cheese mixture
  1. Mix the cream-cheese and the sugar in the food processor and then add the mascarpone. Mix again.
  2. Add the eggs one by one, until you have a smooth mixture.
To assemble the cheesecake
  1. Preheat the oven to 150°C.
  2. Using an apple corer, remove the cores from the Pink Lady® apples.
  3. Leaving the skin intact, cut round slices of apple. Cut each round in half, giving you semi-circles.
  4. Sprinkle your apple slices with a little lemon juice to prevent them from turning brown.
  5. Arrange the apple slices on top of the biscuit base.
  6. Pour the cream-cheese mixture over the apples.
  7. Bake in the oven for one hour and leave to cool.
For the sauce
  1. Soak the gelatine leaf for 8 minutes in cold water.
  2. Hull the strawberries and cut them in half.
  3. Put the raspberries, strawberries and sugar in a pan. Simmer to reduce for 10 minutes.
  4. Drain the gelatine and beat it with a fork, then pour into the sauce and mix.
  5. Pour the sauce over the cheesecake and enjoy!

Pink Lady® top tip

To ensure your cheesecake bakes perfectly, place a bowl of boiling water in the bottom of the oven!

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