Apple Crumble Cheesecake

Name: Apple Crumble Cheesecake
Total time: 5400 s
Yield: 12 servings
Cuisine: British
Ingredients: 250 g digestive biscuits, crushed; 100 g butter, melted; 1 tsp cinnamon; 4 bramley apples, peeled, cored and chopped; 1/2 tsp cinnamon; 2 tbsp light brown sugar; 100 ml double cream; 400 g cream cheese; 250 g mascarpone cheese; 175 g caster sugar; 3 eggs; 1 tsp vanilla bean paste; 65 g flour; 50 butter, cubed; 50 g sugar; 50 g oats; 50 g mixed nuts, roughly chopped

Katie Davies @katiehomecook

Wales, UK

I absolutely love cooking in the autumn it's my favourite season with the best produce, and pies and crumbles are perfect for those colder evening. However at the start of September when the apples are in abundance, it is sometimes still to warm and summery to start thinking about such cosy desserts, but we still want that autumnal flavours, here is where my apple crumble cheesecake come in to fill that gap!

Katie Davies @katiehomecook

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Ingredients

90 minutes (plus cooling time)

12 servings

For the Base:
250 gdigestive biscuits, crushed
100 gbutter, melted
1 tspcinnamon
For the apple filling:
4bramley apples, peeled, cored and chopped
1/2 tspcinnamon
2 tbsplight brown sugar
For the cream filling:
100 mldouble cream
400 gcream cheese
250 gmascarpone cheese
175 gcaster sugar
3eggs
1 tspvanilla bean paste
For the crumble topping
65 gflour
50butter, cubed
50 gsugar
50 goats
50 gmixed nuts, roughly chopped

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Steps

90 minutes (plus cooling time)

1

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.
2

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.
3

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.
4

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.
5

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.
6

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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Katie Davies @katiehomecook

on September 27, 2020 10:03

Wales, UK

I am a passionate home cook with a flair for flavor.I was lucky enough to take part in BBC One's Britain's Best Home Cook, with Mary Berry.As a busy working mother with 4 young children, I strive to create recipes which are easy, tasty and nutritious but recipes which won't keep slaving away in the kitchen all day!Keep cooking FUN!If you do make any of my recipes I would absolutely love to see your results, and please get in touch if you have any questions or you would just like to say hi!Find more on www.katiehomecook.com