Apple Crumble Cheesecake

Prep time: 1 hr | Serves: 8

Ingredients

For the Base

• 200g digestive biscuits

• 80g unsalted butter, melted

For the Cheesecake Filling

• 500g cream cheese

• 100g caster sugar

• 100g sour cream

• 2 eggs (100g)

• 10g plain flour

• 5g vanilla extract

• 2g ground cinnamon

For the Apple Layer

• 300g apples, peeled and diced

• 20g unsalted butter

• 30g light brown sugar

• 2g ground cinnamon

• 5g lemon juice

For the Crumble Topping

• 80g plain flour

• 50g cold unsalted butter, diced

• 40g light brown sugar

• 20g rolled oats

• 2g sea salt

Instructions

1. Preheat your oven to 160°C and line a 20cm springform tin.

2. Crush the biscuits and mix with melted butter. Press firmly into the base of the tin and chill while preparing the filling.

3. In a pan, cook the diced apples with butter, brown sugar, cinnamon and lemon juice for 6–8 minutes until soft and caramelised. Set aside to cool.

4. For the filling, beat together the cream cheese, caster sugar, sour cream, eggs, flour, vanilla and cinnamon until smooth.

5. Pour the filling over the chilled base, spoon the apples evenly on top and gently swirl through.

6. Rub the crumble ingredients together with your fingertips until sandy. Sprinkle generously over the cheesecake.

7. Bake for 45–50 minutes until just set in the centre. Turn off the oven, leave the door ajar and let it cool gradually.

8. Chill for at least 4 hours or overnight before slicing and serving.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Serve chilled or bring to room temperature for a softer texture.