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The ingredients needed to cook Apple Crumble Cheesecake:
- Provide For the Base:
- Get 250 g digestive biscuits, crushed
- Use 100 g butter, melted
- Take 1 tsp cinnamon
- Get For the apple filling:
- Prepare 4 bramley apples, peeled, cored and chopped
- You need 1⁄2 tsp cinnamon
- Take 2 tbsp light brown sugar
- Prepare For the cream filling:
- Take 100 ml double cream
- Take 400 g cream cheese
- Use 250 g mascarpone cheese
- Provide 175 g caster sugar
- Prepare 3 eggs
- Take 1 tsp vanilla bean paste
- Prepare For the crumble topping
- Get 65 g flour
- Prepare 50 butter, cubed
- You need 50 g sugar
- Take 50 g oats
- Take 50 g mixed nuts, roughly chopped
Steps to make Apple Crumble Cheesecake:
- FOR THE BASE: Mix the butter, cinnamon and biscuits well and press into the base of a 9 inch springform tin, place in the fridge to set.
- FOR THE APPLE FILLING: Combine the apples, sugar and cinnamon and mix together. Cook the mixture in a saucepan over a medium heat for 5 minutes, until the apples are soft but are still keeping their shape. Leave to cool slightly and then spread over the biscuit base, leaving a small gap around the edge.
- FOR THE CREAM FILLING: Whisk the cream until thick with soft peaks, add the cream cheese, mascarpone, sugar and eggs, whisk and until fully combine and then pour over the base.
- Bake in a preheated oven at 140 fan for 30 minutes. Then switch off the oven and oven the door slightly. Leave to cool in the oven to completely cool to prevent cracking. Then refrigerate overnight before serving.
- FOR THE CRUMBLE: Rub the butter into the flour until the mix resembles breadcrumbs, then mix through the sugar, oats, and nuts. Spread on a lined baking sheet and bake at 170 fan for 8 minutes.
- Run a thin knife around the edge of the cheese cake, then open the spring and remove the outer ring. Using a large knife run the blade between the base and the cake tin to loosen and then transfer to a serving dish. Top with lots of crumble and drizzle over homemade or bought salted caramel!
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