3wholeappleslarge firm ones peeled cored and diced into small even pieces
40gm honey2 T/ or white sugar up to 1/4 cup
2Tablespoons icing sugar
250gm cream cheeseleft at room temperate to soften
20mllemon Juice1 Tablespoon
150gm biscuits( butternuts or very crunchy biscuits not shortbread they'll will get soggy)
30gm almondstoasted raw skin on
1Tablespoon nutsor seeds to finish
To make gluten free biscuit crumb
100gm brown sugar
100gm caster sugar
200gm almond meal
100gm gluten free flour
You will need 4 small (tea cup sized) ramekins
Set the oven to 170 C / 340 F. You will need 4 small 200 ml dishes or similar for this recipe.
Peel and core the apples and cut into 1/4's then dice into equal sized squares. Put them in a small pot with the honey and 1/4 cup of water. Simmer on low stirring every so often. The water will eventually evaporate and the apples will look opaque. You will need to stir them a little more regularly now as they start to colour and caramelise. Once they start to turn golden stir frequently so they don't catch. Pour them into a bowl or plate and set aside.
Put the Almonds into the bowl of the food processor and break up a little before adding the biscuits and pulsing till roughly sized big and small bits. Pour these into the base of the 4 dishes and set aside.
Next put the cream cheese, yoghurt, lemon juice and sugar into a food processor and whizz till smooth scraping down the sides. Spoon the mixture evenly amongst the dishes.
Spoon the apples onto the top of each mini cheesecake and garnish with roasted nuts or seeds and some crumbs if there are any left
Gluten Free biscuit
Mix all the ingredients together and spread onto a baking tray.
Bake at 170 C for 15 minutes until starting to colour. Remove from the oven and stir together. return to the oven at 5 minute intervals until very crispy and browned. Cool
Make these cheese cakes with any fruit you like. You can use berries or any other fruit.