Ingredients

• 115g/4oz digestive biscuits, finely crushed
• 55g/2oz pecan nuts, finely chopped
• 55g/2oz light muscovado sugar
• 85g/3oz unsalted butter, melted
• 200g/7oz low fat soft cheese
• 115g/4oz mascarpone cheese
• 2 tbsp clear honey
• 1 large lemon, grated rind and juice
• 900g/2lb eating apples, such as Cox's or Braeburn, peeled, cored and thickly sliced
• 25g/1oz unsalted butter
•   pecan nuts, roughly chopped, for decorating

Method

1. Preheat oven at 200C/400F/Gas 6. Make the base: in a bowl, mix together the crushed biscuits, pecan nuts, sugar and melted butter; combine well. Press the mixture on to the base and sides of a 23cm/9in loose-bottomed flan dish. Bake for 8 minutes, then cool on a wire rack.
2. Meanwhile make the filling: in a bowl, mix together the soft cheese, mascarpone and one tablespoon of honey. Stir in the lemon rind and one tablespoon of lemon juice. Cover and leave to chill while you prepare the topping.
3. Peel and core the apples and cut them into thick slices. Melt the butter in a frying pan, taking care not to burn it. Add the apples and cook for 3-4 minutes, until translucent. Pour over the remaining honey and two tablespoons of lemon juice. Fry on a high heat until the apples have caramelised and any excess syrup has evaporated.
4. Spread the cheese mixture evenly over the base, levelling the top with the back of a knife. Arrange the warm apples over the top of the cheesecake. Decorate with the chopped pecans to serve.