apple-crumble-cheesecake
- 12 digestive biscuits
- 250g melted butter
- 50g oats
- 100g softened butter
- 100g dark brown sugar
- 100g plain sugar
- Pinch of salt
- 2 packets philadelphia
- 1 packet mascarpone
- 3 medium eggs
- 1 vanilla pod
- Baked Apples
- 4 cored, peeled and chopped apples
- 100g dark brown sugar
- 1tbsp cinnamon
- 75g sultanas
How to Make It
- Heat the oven to 180°C/350°F
- In a baking tray mix apples, sugar, cinnamon and sultanas and bake for 25 minutes. Turn the oven down to 160°C/320°F.
- In a food processor, add all the ingredients and pulse until everything is combined to a soft crumbly texture, set aside.
- Wipe down the food processor and add the crumble topping ingredients, blend until the butter has mixed in and everything is soft and crumbly then set aside. Mix together with fingers if butter is still lumpy.
- Add all the ingredients for the cheesecake filling and pulse until smooth
- In a lined springform release tray press down the biscuit base until compact, then add the cheesecake filling and smooth down with a spatula. Finally, add the chopped apples in a layer and pour over any caramel from the sugar then sprinkle over the crumble topping.
- Bake for 1 hour then remove from oven, allow to cool and set for at least three hours in the fridge.
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