Method

• To make the base, put the biscuits in a food processor and blend to a fine crumb. Add the apples and pecans and process again until they are broken into small pieces and well combined with the biscuits. Stir in the cinnamon.
• Melt the butter in a saucepan. Add the biscuit mixture to the melted butter and mix thoroughly.
• Line a deep 20cm/8in round cake tin with baking paper. Press the biscuit base into the base of the tin and chill in the fridge for at least 30 minutes.
• To make the cheesecake filling, put the ricotta and cream cheese in a bowl and beat well using a whisk until combined and thickened.
• Beat in the cinnamon and sugar, along with a pinch of salt. Finally add the soured cream and vanilla extract and beat briefly to combine.
• Spoon the filling into the cake tin and smooth the top using a palette knife. Transfer to the fridge and leave to chill.
• To make the topping, put the apples in a bowl and toss in the lemon juice, followed by the spices. Set aside.
• Put the sugar in a wide based pan. Add 50ml/2fl oz water so it has a consistency of wet sand, then leave on a medium high-heat until it caramelises. Don’t be tempted to stir it with a spoon – just move the pan around to swirl the caramel.
• Drain the apples and add to the pan in a single layer. Leave to cook on a low-medium heat for a few minutes on each side until knife tender.
• Add the butter to the caramelised sugar and whisk it into the sugar when bubbles subside. Add a pinch of salt.
• Add the brandy to the caramel and let it bubble for a minute. Add the cream and whisk until smooth. Remove from the heat and leave to cool.
• Carefully remove the cheesecake from its tin. Arrange the apples on top in a spiral. Serve in slices drizzled with the caramel sauce.