Apple Crumble cheesecake

The humble crumble gets a glamorous makeover! This incredible apple cheesecake recipe requires a bit of effort, but all the elements can be prepared ahead and assembled quickly to make a showstopping dessert.

Ingredients

• 2 Bramley apples (about 625g/1lb 6oz in total), peeled and chopped into large chunks
• 100 g (3 ½oz) light brown soft sugar
• 150 g (5oz) unsalted butter, melted, plus extra to grease
• 300 g (11oz) digestive biscuits
• 500 g (1lb 2oz) mascarpone cheese
• 125 g (4oz) icing sugar
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 150 ml (5 fl oz (¼ pint)) double cream

FOR THE CRUMBLE TOPPING

• 125 g (4oz) plain flour
• 60 g light brown soft sugar
• 60 g unsalted butter

Directions

1. Put the apples in a pan with the brown sugar and add 2tbsp water. Stir for a couple of min over a low heat until the sugar has dissolved, then bring the liquid in the pan to a boil, cover and simmer for 4-5min until the apples are tender (be careful not to overcook otherwise they will break up and go mushy). Set a sieve over a heatproof bowl and tip the apples and cooking liquid into the sieve. Set aside to drain for 20min, or until the apples are completely cool. Set aside the empty apple pan.
2. Meanwhile, lightly grease the base and sides of a 20.5cm (8in) round springform tin (see GH Tip). Unclip the tin to remove the base, then take a 30.5cm (12in) sheet of baking parchment and lay it over the base of the tin. Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base and any overhang is pulled underneath the join, then line sides of tin with another piece of baking parchment.
3. Whiz the biscuits in a food processor until they are finely crushed - alternatively, crush them in a large bowl with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press firmly into the base of the prepared tin using the back of a spoon and chill until needed.
4. In a large bowl, beat the mascarpone cheese, icing sugar, vanilla extract and cinnamon together with a handheld electric whisk until smooth and combined. Pour in the double cream and whisk again until thick. Fold in two thirds of the cooled drained apple chunks until evenly distributed. Tip the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least 6hr or overnight.
5. Tip the apple cooking liquid from the bowl into the empty apple pan and tip the remaining apple chunks into the empty bowl. Cover the apple bowl with clingfilm and chill in the fridge until needed. Bring the apple cooking liquid to the boil over a high heat, simmer for 1min then remove from heat and allow to cool. Tip into a jug, cover with clingfilm and set aside at room temperature.
6. Make the crumble topping. Preheat the oven to 180°C (160°C fan) mark 4 and line a large baking tray with baking parchment. Put the flour into a bowl with a pinch of salt. Add the butter and sugar and rub in with your fingertips until no visible lumps of butter remain and the mixture resembles coarse breadcrumbs. Spread the mixture on to the prepared tray and bake for about 15min, until crisp and golden. Leave to cool completely on the tray, then cover tray and set aside at room temperature.
7. When ready to serve, remove cheesecake from tin and transfer on to a serving plate or cake stand. Peel off parchment paper around sides. Sprinkle over most of the crumble topping, dot over the remaining apple chunks, then sprinkle over the remaining crumble. Drizzle over the syrup and serve in slices

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