Cinnamon & Apple Crumble Cheesecake
Servings:
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Ingredients
Instructions
Nutrition
| 3 | Eggs | |
| 3 | Apple | (Granny Smith) |
| 250 g | Butter | |
| 400 g | Cream cheese | |
| 2.5 tsp | Cinnamon | |
| 350 g | Digestive biscuits | |
| 225 g | Caster sugar | |
| 100 g | Flour | |
| 75 g | Demerara sugar | |
| 50 g | Pecans |
- Prepare the base. It will take 30 minutes to cool in the fridge, so the other ingredients can be prepared while it cools. Crush the biscuits into crumbs, add 25g of caster sugar and mix well. Melt 150g of butter and pour over the top, tossing to coat. Press the mixture firmly into the base of a 23cm springform tin, making sure it is very compact. Set in the fridge for 30 minutes. Meanwhile, preheat the oven to 140° C and put 75g of butter in the fridge to chill, which will be used for the crumble topping later.
- Prepare the apples: peel, core, and dice the apples. Melt 25g of butter in a small pan over medium heat and add the apples, 25g of caster sugar, and 1 tsp of cinnamon when the butter is foaming. Cook gently for 8 minutes, and set aside to cool.
- Prepare the cheesecake mix: Beat the cream cheese and 150g of caster sugar for 3-4 minutes or until mixed well, then add the eggs and 1 tsp of cinnamon and beat for another 3 minutes. Fold in half of the prepared apples and spread the entire mixture over the top of the biscuit base in an oven layer. Bake for 45 minutes.
- Prepare the crumble topping: Meanwhile, mix the flour, demerara sugar and .5 tsp of cinnamon together in a bowl. Take the chilled butter out of the fridge and dice it, then add it to the flour mixture. Rub it in with your fingers until it resembes coarse breadcrumbs. Coarsely chop the pecans and add to the crumble mix.
- After the cheesecake has baked for 40 minutes, remove it from the oven and scatter the remaining apple on top, followed by the crumble topping. Bake for another 20 minutes, until it has set and is firm to the touch.
- Allow to cool in the tin on a wire rack. When the cheesecake is completely cool, cover with foil and chill in the fridge for 8 hours or overnight to set. Run a knife around the edge before removing it from the tin.
Fat:
47.3g
Saturates:
26.1g
Sugars:
43.4g
Protein:
8.3g
Carbs:
71.6g
Fiber:
4.5g
60.9%
Calories
72.3%
Carbs
9.8%
Protein
118.3%
Fat
18%
Fiber