Annie Bell's Apple and Mascarpone Cheesecake

Indulge in the luscious layers of this delightful dessert, where a buttery shortcake base cradles tender, caramelized apples, all topped with a rich mascarpone cheesecake layer. Baked to perfection, this cheesecake boasts a beautifully golden hue and a creamy texture that melts in your mouth. Finished with a light dusting of icing sugar, each square promises a sweet escape that’s perfect for any occasion. Prepare to impress your guests with this irresistible treat that combines comforting flavors and elegant presentation.

1. 1

   Preheat the oven to 190C/170C fan/375F/gas 5.

2. 2

   Butter a 20cm square brownie tin and line the base with baking paper.

3. 3

   For the shortcake, place all the ingredients in a food processor, add 1 tbsp water and whiz to a dough.

4. 4

   Press this into the base of the tin.

5. 5

   Peel, core and thinly slice the apples, scatter these over the shortbread, arranging them in a single layer.

6. 6

   Dot with the butter and sprinkle over the sugar.

7. 7

   Bake for 30 minutes until the shortcake is lightly golden and shrinking from the sides, and the apples have started to colour.

8. 8

   Whiz all the ingredients for the cheesecake top together in a food processor and smooth over the apple shortcake.

9. 9

   Bake for another 20 minutes until lightly coloured and puffed up, the top will still appear wobbly if you move the tin from side to side.

10. 10

    Run a knife around the edge and leave to cool.

11. 11

    Set aside in a cool place and leave uncovered overnight.

12. 12

    Liberally dust with icing sugar and cut into squares.