Apple Crumble Cheesecake
I got the basis of this recipe from @Somersetmum on her blog Somersetmum.com. It sounded like something we’d eat in our house. I had to change it a little bit to fit my dietary requirements, but I thought why not give it a try. It is an awesome little dessert – the apple crumble on top is caramelized apple and gives the taste of toffee apples as well as the usual apple crumble loveliness . For those of you who like cheesecake, those of you who like apple crumble, this is a match made in food heaven. My version is still a little bit naughty but it doesn’t really affect my LPR, so I am calling it a win. Plus you don’t need to eat the whole thing to yourself. The best bit about food is sharing it with others. The best thing is that it cost me a fiver!!! For a 12″ cheesecake. Absolute bargain.
A half pack of digestives (approx. 10 biscuits)
75g of toasted and blended oats
2 tablespoons of honey
2 packets lightest (5% or less) cream cheese
1 packet light mascarpone
Tsb of Cornflour
2 tsp honey
2 medium eggs
4 chopped up cooking apples
25g brown sugar
2 tsp of honey
1 tbsp cinnamon
75g sultanas or mixed dried fruit
50g brown sugar
100g plain flour
4 tsp of honey
- Heat the oven to 180°C/350°F
- In a baking tray mix apples, sugar, cinnamon and sultanas/dried fruit and bake for 25 minutes. Then Turn the oven down to 160°C/320°F. Adjust according to your oven. I have a bake option on mine so I use that instead of the fan setting. The result is always better when I do this.
- Toast the oats in a dry frying pan until they start to brown. Be careful not to burn the oats as this doesn’t take long. They should smell a little like popcorn when toasted. Yum! Put the the toasted oats and digestive biscuits in food processor and blend until they are just crumbs. Add the honey and mix. Press into the bottom of a lined, spring loaded, cake tin and refrigerate whilst you get the rest sorted.
- Add all the ingredients for the cheesecake filling and pulse until smooth. Use can you a food processor or a hand mixer like I did for this. So this is where I got confused and literally blended everything up together! Now blend half if the apples in the food processor and add to the cheesecake mix. Leave the other half of the apples to layer on top of the chesse cake.
- To make your crumble, put all your ingredients in a bowl and work the mixture with your hands. I was always taught to roll the mixture with your thumb over your fingers. Do this until the mixture is fully combined
- Now pour all your cheesecake topping on top of the biscuit base you have in the fridge and then top with the rest of the apples and your crumble topping, put as much or as little as you want on.
7. Bake for 1 hour then set for at least three hours in the fridge. I left mine over night and come lunchtime the next day when we tried it, it was perfect! Try Hot or Cold, So many people said it was better hot but ya’ll might like it cold!
Thanks to @Somersetmum for the original recipe. I truly enjoyed this dessert today. Sundays are the best for a treat after a roast beef dinner.