Apple crumble cheesecake with salted caramel sauce
- Prepare
- 1-2 hours
- Cook
- 1 to 2 hours
- Serve
- Serves 6–8
Three flavour favourites in one: apple crumble, cheesecake and salted caramel!
Ingredients
For the base
- 250g/9oz digestive biscuits, broken up
- ¼ tsp ground cinnamon
- 100g/3½oz unsalted butter, melted, plus extra for greasing
For the filling
- 300g/10½oz mascarpone
- 600g/1lb 5oz full-fat soft cheese
- 150g/5½oz caster sugar
- 1 tbsp plain flour
- 3 large free-range eggs
- 1½ tsp vanilla seeds, scraped from split vanilla pod
For the topping
- 4 Granny Smith apples, peeled, cored and finely chopped or sliced
- 1 tbsp light brown sugar
- ½ tsp ground cinnamon
- 50g/1¾oz unsalted butter, cold and cut into cubes
- 50g/1¾oz plain flour
- 70g/2½oz rolled oats
- 60g/2¼oz soft light brown sugar
For the salted caramel sauce
- 150g/5½oz unsalted butter, cut into pieces
- 150g/5½oz light brown sugar
- 1 tsp fine sea salt
- 180ml/6fl oz double cream
Method
To make the base, grease and line a 23cm/9in loose-bottomed round cake tin with baking paper.
Place the biscuits in a food processor and blend until it resembles fine crumbs.
Transfer to a bowl and mix in the cinnamon and butter.
Firmly pack the mixture into the base of the tin and chill in the fridge for at least 1 hour to firm up.
To make the filling, place all of the ingredients in a large bowl and whisk either by hand or using a hand-held mixer until smooth.
Remove the base from the fridge and pour the filling on top of the base. Set aside.
To make the topping, preheat the oven to 180C/160C Fan/Gas 4.
Mix the apples, light brown sugar and cinnamon in a bowl.
In a separate bowl, rub in the butter and flour with your fingertips until it forms a crumble texture. Add the oats and soft light brown sugar and mix together.
Place the apple mixture evenly on top of the filling in the tin and then sprinkle the crumble mixture over the top.
Bake for 1¼ hours or until there is a slight wobble in the centre of the cheesecake.
Leave to cool and then chill in the fridge in its tin.
To make the salted caramel sauce, heat the butter and sugar in a small saucepan until the butter has melted and the sugar has dissolved.
Add the salt and cream and whisk to combine.
To serve, remove the cheesecake from the tin and transfer to a serving plate or board. Pour over the caramel sauce, slice and serve.
