For the biscuit base I use a combination of digestives, hobnobs and ginger nuts. I had these around and liked them together. This gives a nice oaty chew and ginger kick compared to just using digestives. Graham crackers or your favourite biscuit will work just fine too.
The filling is quite straight forward, using cream cheese for flavour and consistency and whipped double cream for lightness. Double cream is essentially a very thick cream and can be found in supermarkets.
Alternatively you can make your own double cream by taking 600ml of normal cream and heating it up in a pot until it has reduced in volume by half. Add a cinnamon stick or the pod of your vanilla bean to infuse with flavour throughout the process. Allow to cool, covered with cling film before whipping. Make sure the cling film is pressed up against the surface of the cream or it will form a skin.
We poach the apples in apple juice to amplify their apple flavour. Buy a good quality juice or press your own at home. The better the flavour of the juice, the better the flavour of the end result. Apple cider could be a delicious, boozy alternative. Replace half of the apple juice with cider if you choose this route. Also, don’t get rid of any extra poaching liquid! It’s absolutely delicious in a glass by itself or in a nice cocktail.
Some of the poaching liquid is going to be set with a small amount of gelatin. This will set a soft jelly on the top of your cheesecake giving you a distinct layer. You can use this technique with most other juices (not pineapple) using a ratio of 200g juice : 4g gelatin (2% of the original weight in gelatin).