This showstopper hits all the notes you'd want from a dessert, especially when you're hosting a supper club at home! A peanutty base that's biscuity and salty, creamy vanilla whipped filling and finally a tart apple jelly with all the orchard sweetness from a Inch's Cloudy Apple Cider - it's not to be missed.
Blend the biscuits to a fine crumb. Melt the butter and peanut butter together then add in and stir until completely combined.
Tip into a 20cm springform tin and evenly spread around. Firmly press into the base then place in the fridge to set for 30 mins.
Add the vegan cream to a mixing bowl and whisk to firm peaks.
Add the cream cheese to a large mixing bowl with the vanilla extract, salt and icing sugar. Beat with an electric whisk for 5 minutes until smooth, softened and gently whipped (you might not need to do this for as long if the cream cheese is already softened).
Add the gelling agent and 50ml cream to a small saucepan and bring up to a simmer, to let it boil then remove and slightly cool before adding into the cheesecake mixture.
Pour the mixture into the tin, smooth out and level with a palette knife or spoon. Cool for an hour.
In the meantime, simmer the chopped apples in the Inch's Cloudy Apple Cider with the cinnamon stick and sugars for about 15-20 minutes.
Add the gelling agent to water and mix until dissolved. Add to the apples then bring to the boil. Cool slightly then pour over the cheesecake.
Once they’ve softened add in the cornstarch mixed with Inch's Cloudy Apple Cider and simmer till thickened. Cool for around 10 mins then pour over the top of the cheesecake and leave to set for a few hours.
Once the cheesecake has set, remove from the tin then slice and enjoy!
