Apple crumble cheesecake
It's Mothering Sunday this weekend and Dean Edwards is serving up a treat that would wow mums everywhere. Its a special dessert inspired by his own mum's apple crumble, which he loved, and his and his mum's love of cheesecake. Two desserts in one!
Get more dessert recipes for Mother's Day
Ingredients:
For the biscuit crumb:
250g ginger nut biscuits70g unsalted butter melted
For the apple filling:
15g unsalted butter300g bramley apples, peeled and cubed200g braeburn apples, peeled and cubed30g caster sugar½ tsp ground cinnamon
For the cheesecake filling:
400g cream cheese100ml soured cream120g caster sugar4 medium eggs
For the crumble topping:
100g unsalted butter softened100g plain flour100g crushed almonds90g golden caster sugar
Toffee sauce to serve (optional)
Method:
For the biscuit base, use a mini blender to break down the biscuits to a fine crumb. Pour into a bowl and mix in the melted butter until fully incorporated.
Place the mixture into a 24cm loose-bottomed spring form cake tin with the base lined with non-stick baking paper. Compress down and push some of the biscuit up the sides of the tin, this will hold the apple in place. Chill in the fridge for 20 minutes.
For the apple sauce. melt the butter in a pan then add the apple, cinnamon and sugar and cook gently for around 8-10 minutes until soft. Leave to cool before pouring over the base, and smoothing into an even layer.
For the cheesecake filling, whisk the cream cheese, soured cream, caster sugar and eggs. Gently pour into the cake tin then bake in a preheated oven set at 160C /320F/gas mark 2 for around 55-60 minutes, the centre should have a slight wobble. Allow to cool before chilling in the fridge until set.
For the crumble topping: While the cheesecake is cooling place the softened butter and flour into a bowl and rub together until the mix resembles breadcrumbs. Stir in the sugar and almonds and mix well. Place onto a baking tray then bake in a preheated oven set at 200C /400F/gas mark 6 for 20-25 minutes or until golden.
Before serving scatter the crumble over the top of the cheesecake and serve with a drizzle of toffee sauce