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Apple Crumble Cheesecake

Name: Apple Crumble Cheesecake
Prep time: 30 min
Cook time: 1 h 5 min
Yield: 10
Ingredients: Base; 250g Anzac biscuits; 75g butter, melted; Topping; ¼ cup plain flour (38g); 35g butter, cubed or grated; Chelsea Soft Brown Sugar; 2 Tbsp rolled oats; ¼ tsp ground cinnamon; Filling; 500g cream cheese, softened; Chelsea Caster Sugar or Chelsea Raw Caster Sugar (170g); 100g white chocolate, melted; 2 eggs; ¾ cup sour cream (188g); 2 tsp plain flour; 1 tsp ground cinnamon; 1 tsp vanilla extract; 2 small Granny Smith apples

Preparation

30 mins

Bake

1 hours 5 mins

Difficulty

Easy

Servings

Two of your favourite desserts combined into one! This baked cinnamon cheesecake is studded with fresh apples and topped with a crunchy, oaty crumble. Not the simplest of desserts, but we can confirm it's well worth the effort!

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Ingredients
Method

Ingredients

Base

250g Anzac biscuits
75g butter, melted

Topping

¼ cup plain flour (38g)
35g butter, cubed or grated
Chelsea Soft Brown Sugar
2 Tbsp rolled oats
¼ tsp ground cinnamon

Filling

500g cream cheese, softened
Chelsea Caster Sugar or Chelsea Raw Caster Sugar (170g)
100g white chocolate, melted
2 eggs
¾ cup sour cream (188g)
2 tsp plain flour
1 tsp ground cinnamon
1 tsp vanilla extract
2 small Granny Smith apples

Chelsea Products in Recipe

Raw Caster Sugar

Delicately flavoured with a...

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Soft Brown Sugar

This popular sugar is used...

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Caster Sugar

The fine crystal of Chelsea...

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Method

Preheat oven to 160ºC bake. Grease a 22-23cm round springform cake tin and line the base with baking paper (clip the paper in for easy removal). Wrap the outside of the tin in two layers of wide aluminium foil, covering the underneath and extending up to the top of the tin (see notes).

Base : Place biscuits in a food processor and process to fine crumbs. Add butter and process to form a sandy texture. Press into the base of the prepared tin.

Topping : Place flour, butter, Chelsea Soft Brown Sugar, oats and cinnamon in food processor (don't worry about washing it out after making the base). Process to form a crumbly mixture that clumps together when pressed with your hands. Set aside.

Filling : Using an electric mixer, briefly beat the cream cheese until smooth. Beat in Chelsea Caster Sugar or Chelsea Raw Caster Sugar and melted chocolate until just combined. Add the eggs one at a time, beating for about 10 seconds after each addition. Use a spatula to mix in the sour cream, flour, cinnamon and vanilla, pressing the batter against the sides of the bowl to remove any lumps. Spoon the mixture evenly onto the biscuit base.

Core and dice the apples into 1-2cm pieces (you can peel the apples if you like, but it's not necessary). Arrange on top of the filling, pressing in slightly.

Sprinkle crumble mixture all over the top. Place tin in a large, deep roasting dish. Pour boiling water into the dish until it comes halfway up the side of the cake tin.

Bake for 60-65 minutes, until edges are firm and the centre still has a bit of a wobble. Leave in the oven (in the water bath), with the door ajar and the heat turned off, for 1 hour.

Remove from the oven and carefully take the cake tin out of the roasting dish. Remove the foil. Place cheesecake in the fridge to chill until ready to serve (at least 6 hours).

To serve, remove the cheesecake from the springform pan and slice with a sharp knife, wiping the knife clean between each slice. Delicious served with whipped or thickened cream!

NOTES : Wrapping the cake tin in foil stops water from the water bath seeping into the cheesecake. The water bath helps the cheesecake to cook more evenly, preventing the sides from drying out and the cheesecake from cracking (there may still be some cracking around the apples). You can skip the water bath if you prefer; however, we still recommend wrapping the tin in foil, as this helps to ensure even cooking too.