– 100g Butter
– 225g Digestive Biscuits
For the biscuit base – grease a 20cm spring form tin. Melt the butter and combine with the crushed biscuits and tip into the tin pressing down firmly until is even. Place in the fridge to chill.
Preheat the oven to 180°C
– 35g Butter
– 75g Brown Sugar
– 70ml Double Cream
For the caramel sauce – Melt the butter and sugar in a saucepan until bubbling then reduce the heat and stir in the cream, allow to gently cook. Meanwhile peel the apples and cut into rough 3cm chunks and add them to the pan with the sauce. Remove from the heat.
2 Bramley Apples
100g Plain Flour
30g Brown Sugar
For the crumble top – In food processor mix flour, butter and sugar together until it becomes almost like really short pastry.
– 600g Soft Cheese
– 250g Mascarpone
– 130g Caster Sugar
– 2 Whole Eggs + 2 Egg Yolks
– 2 tbsp. Apple Juice 1tbsp Brandy
– 4 tbsp. Plain Flour
– ½ tsp. Vanilla Extract
For the Cheesecake Filling – Place all ingredients into a large bowl and whisk until well combined and aerated.
To Assemble – Remove the base from the fridge and pour in the cheesecake filling, spoon the pieces of apple out of the caramel sauce and gentle place on top of the filling, the apples should bob around on top of the cake. Drizzle over some of the caramel sauce and reserve the rest for serving. Crumble over the crumble topping so it is covering the top of the filling.
Place in the middle of the oven and bake for 40-45 minutes, once the cheesecake is done it will have a uniform wobble. Open the oven door and leave it ajar while the cheesecake cools for about 30 minutes in the oven otherwise it could crack, then leave to cool completely on a work top.
I saved some of the caramel and drizzled over the top. Then sprinkled with rough cut pecans.