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1
Chop the cream cheese into 2 cm chunks and the butter into 5 mm chunks.
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2
Combine in a heatproof bowl.
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3
Heat Step 1 in a microwave at 600 W for 1 minute to soften, then use a whisk to mix until creamy.
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4
Add the remaining cheesecake batter ingredients to Step 2 and mix well.
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5
[For the stewed apples] Peel the apple and remove the core.
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6
Cut into 7 mm wedges.
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7
Put the sliced apple, sugar, and butter into a frying pan, turn the heat to medium, and cover with a lid, stirring occasionally.
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8
After about 3 minutes, open the lid and heat for another 3 minutes over medium heat while stirring constantly.
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9
Turn off the heat after 3 minutes (stew until just a bit of the liquid remains.)
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10
Arrange the stewed apples in the frying pan in a circle.
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11
Pour Step 3's cheesecake batter into the frying pan from Step 7, above the apples (be careful not to move the apples.)
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12
Cover Step 8 with a lid, then turn the heat to the lowest setting and steam for 12 minutes.
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13
Open the lid a little to dry it, then once the cake has set, turn off the heat.
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14
Let sit covered for 10 minutes.
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15
Open the frying pan lid, then use a rubber spatula to loosen the sides of the cake so that you can remove it cleanly from the pan.
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16
Top the frying pan with a large plate, then flip the plate and skillet over while pressing the plate to the pan to remove the cake.
