Tetley Apple-flavoured Cheesecake -garnished with Candied Apples



  • 2 cups ginger biscuit crumbs
  • 1/2 cup butter, melted
  • Line ramekins or parfait glasses with biscuit crumbs and set aside


  • 1 lemon, juice & rind
  • 7g granular gelatine
  • 2 tubs cream cheese
  • 1 cup Greek yogurt
  • 1 teaspoon vanilla essence
  • 1 1/4 cup icing sugar
  • 1 cup cream (not whipped)


  1. In a small bowl, sprinkle gelatine evenly over lemon juice. Let stand for 1 minute. Microwave on high for 20-30 seconds until hot and whisk until dissolved. Set aside to cool to room temperature.
  2. In a large bowl, beat the cream cheese until fluffy. Add the Greek yogurt and beat until combined.
  3. Add gelatine mixture, lemon zest, vanilla and sugar and beat until combined.
  4. Add cream and beat on low until combined, then beat on high for 3-5 minutes until fluffy and thickened (the mixture should hold stiff peaks on the beaters).
  5. Pour filling into ramekins lined with crust, cover and refrigerate until set, at least 6 hours.

Apple topping:

  • 125ml apple juice
  • 45ml sugar
  • 15ml cornflour
  • 4Tetley Apple-flavoured Green tea teabags
  • Bring apple juice, sugar & tea bags to boil, allow to steep for 30 minutes then remove the tea bags
  • Add the corn flour and stir until thickened, allow to cool.
  • Spread over cheesecake.

Candied baby apples:

  • 250 ml sugar
  • 213g baby apples with stems, drain and gently pat dry (1 small tin drained mass)
  • In a large saucepan, heat sugar over low heat until melted, then cook over gentle heat until golden in colour (sugar caramelises).
  • Dip apples into caramel, coating well.
  • Place apples on a plate to cool.
  • Garnish the cheese cake with candied baby apples.