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Bramley apple and amaretti cheesecake

10 August 2016 ( 28 September 2021 )

A luxurious recipe for apple and amaretti cheesecake served with apple jelly and a cinnamon cornet filled with spiced apple ice cream.

Bramley apple and amaretti cheesecake
Bramley apple and amaretti cheesecake




For the cheesecake

  • 50g butter
  • 125g cream cheese
  • ½ pint cream
  • 1 Bramley apple & 1 for decoration
  • Juice of ½ lemon
  • 60g caster sugar
  • 150g Amaretti biscuits
  • 3 gelatine leaves

For the apple jelly

  • 1 large bramley apple
  • ½ pint apple juice
  • Juice of ½ lemon
  • 3 gelatine leaves

For the Tuile cornet

  • 100g butter
  • 100g caster sugar
  • 100g plain flour
  • 100g egg whites
  • 1 tbsp ground cinnamon

For the spiced apple ice cream

  • 3 Large bramleys apples peeled, sliced
  • 1 oz butter
  • 2 tbsp water
  • 1 cinnamon stick, broken
  • 5 oz caster sugar
  • 2 ½ floz double cream
  • 2 ½ floz single cream


For the cheesecake

Crush the biscuits and add the melted butter push in to the base of the mould and chill.

Puree the apple using 30g of the caster sugar and 1tbsp water.

Mix the chilled apple puree with the cream cheese.

Whip the cream until ribbons start to form.

Fold the cream in to the cheese mixture.

Dissolve gelatine and add in to the mixture.

Layer alternate buscite and cheesecake mixture.

For the apple jelly

Slice the apples and place on a baking tray.

Cover with the lemon juice and place in the steamer for 12 minutes.

Add the apple juice and strain through a sieve.

Place a muslin bag in the sieve and strain until the liquid becomes clear.

Dissolve the gelatine and add the mixture.

For the Tuile cornet

Mix Caster sugar cinnamon and plain flour together.

Add the butter and egg whites.

Spread the mixture flat on to a round template on a slip matt.

Bake at 180 degrees until the mixture turns golden brown in colour.

For the spiced apple ice cream

Place apples in a pan with the cinnamon and sprinkle with the lemon juice, cook until soft & then add the sugar.

Mix the creams together and whisk in the egg yolks.

Cook over a low heat until the mixture coats the back of a spoon.

Mix the apple mixture with the cream and place in the ice cream machine.

Meanwhile whisk the egg whites until stiff peaks form.

Fold them into the mixture in the ice cream machine and leave it until it freezes.

Our thanks to for providing this recipe

Visit our apple recipe ideas for more tasty dishes, including baked spiced apples, tarte tatin and apple and rhubarb trifle

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.