Apple Crumble Cheesecake.

Apple Crumble Cheesecake.

Another successful experiment. There are so many different flavours in every mouthful. First you get the crunchiness of the crumble, then the sharpness of the apple followed by the creaminess of the cheese. I've decided to use Mascarpone cheese instead of cream cheese. I find it rich, creamy and without that sour undertone. You can use cream cheese if you prefer.

Equipment:

23cm springform cake tin.

             Biscuit Base.

In a food processor, put in,

-300g biscuits, pulse to fine crumbs, add

-120g melted butter.

Spoon the biscuit mixture into the prepared tin, press firmly to cover the base.

Refrigerate until needed.

              Apple Filling.

In a large saucepan, put in,

-50g butter,

-750g Bramley Apple, slice into 1cm thick,

-100g soft brown sugar,

-1/2tsp cinnamon,

-pinch of salt.

Cook, stirring, for around 10-15 minutes or until the apples have softened and broken down. Leave to cool slightly.

           Cheese Mixture.

Use an electric mixer, beat,

-2x250g mascarpone cheese, with,

-200ml double cream,

-100g caster sugar,

-3 eggs,

-1tsp bean paste, stir through,

-apple filling.

             Crumble.

In a saucepan, put in,

-150g plain flour,

-80g butter,

-80g Demerara Sugar,

-25g desiccated coconut,

-25g rolled oats,

Cook, stirring, until the butter has melted (the sugar should stay crunchy, use soft brown sugar if you prefer),

Leave aside. 

Oven 160c fan forced.

Spoon the cheesecake mixture on to the base.

Top with the crumble mixture.

Bake 50-55 minutes. There should be a slight wobble and the crumble is golden brown.

Cool completely in tin and to room temperature.

Refrigerate at least 4 hours to overnight.