Apple crumble cheesecake with salted caramel sauce

Creamy cheesecake filling meets warm apple crumble topping, drizzled with luscious salted caramel sauce. A symphony of textures and flavours that will tantalize your taste buds.

This recipe scores an E on the Nutri-Score scale. This is primarily due to the high levels of fat and sugar present in the cheesecake filling, crumble topping, and salted caramel sauce. While the apples contribute some beneficial nutrients, they are insufficient to offset the high levels of saturated fat and added sugars.

Equipment

• Loose-Bottomed Round Cake Tin … check on Amazon
• Baking Paper … find it here
• Food Processor … see the 4* range
• Bowl … view on Amazon
• Hand-Held Mixer … check availability
• Small Saucepan … top rated options
• Serving Plate or Board … explore on Amazon

Ingredients

For the base

• digestive biscuits, broken up, 250g
• ground cinnamon, ¼ tsp
• unsalted butter, melted, plus extra for greasing, 100g

For the filling

• mascarpone, 300g
• full-fat soft cheese, 600g
• caster sugar, 150g
• plain flour, 1 tbsp
• large free-range eggs, 3
• vanilla seeds, scraped from split vanilla pod, 1½ tsp

For the topping

• Granny Smith apples, peeled, cored and finely chopped or sliced, 4
• light brown sugar, 1 tbsp
• ground cinnamon, ½ tsp
• unsalted butter, cold and cut into cubes, 50g
• plain flour, 50g
• rolled oats, 70g
• soft light brown sugar, 60g

For the salted caramel sauce

• unsalted butter, cut into pieces, 150g
• light brown sugar, 150g
• fine sea salt, 1 tsp
• double cream, 180ml

Method

1. Prepare the Base: Grease and line a 23cm loose-bottomed round cake tin with baking paper. Ensuring the tin is well-prepared prevents sticking and facilitates easy removal of the finished cheesecake.
2. Make Biscuit Crumbs: Place the digestive biscuits in a food processor and blend until they resemble fine crumbs. The finer the crumbs, the smoother and more compact the base will be.
3. Combine Base Ingredients: Transfer the biscuit crumbs to a bowl and mix in the ground cinnamon and melted butter. The cinnamon adds a warm, spicy note that complements the other flavours.
4. Press into Tin: Firmly pack the mixture into the base of the prepared tin, creating an even layer. Use the back of a spoon or measuring cup to press the crumbs firmly.
5. Chill the Base: Chill the prepared base in the fridge for at least 1 hour to firm up. Chilling allows the butter to solidify, creating a stable foundation for the cheesecake filling.
6. Make the Filling: In a large bowl, combine the mascarpone, full-fat soft cheese, caster sugar, plain flour, eggs, and vanilla seeds. Ensure the ingredients are at room temperature for a smooth and lump-free filling.
7. Whisk the Filling: Whisk the ingredients together either by hand or using a hand-held mixer until smooth and well combined. Be careful not to over-mix, as this can cause the cheesecake to crack during baking.
8. Pour Filling over Base: Remove the chilled biscuit base from the fridge and pour the cheesecake filling evenly over the top. Gently smooth the surface with a spatula.
9. Preheat the Oven: Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven so that the apples are properly cooked.
10. Prepare Apple Mixture: In a bowl, mix the peeled, cored, and finely chopped or sliced Granny Smith apples with the light brown sugar and ground cinnamon. The apples provide a tart and fruity contrast to the creamy cheesecake filling.
11. Make Crumble Topping: In a separate bowl, rub in the cold, cubed unsalted butter and plain flour with your fingertips until the mixture forms a crumble texture. Working with cold butter prevents the crumble from becoming greasy.
12. Add Oats and Sugar: Add the rolled oats and soft light brown sugar to the crumble mixture and mix together. The oats add a nutty flavour and chewy texture, while the soft light brown sugar enhances the caramel notes.
13. Assemble the Topping: Place the apple mixture evenly on top of the cheesecake filling in the tin, then sprinkle the crumble mixture evenly over the apples.
14. Bake the Cheesecake: Bake in the preheated oven for 1¼ hours, or until the cheesecake is set around the edges with a slight wobble in the centre. A slight wobble indicates that the cheesecake is perfectly cooked and will set completely as it cools.
15. Cool and Chill: Leave the cheesecake to cool completely in the tin, then chill in the fridge for at least 4 hours, or preferably overnight. Chilling allows the cheesecake to firm up and the flavours to meld.
16. Make Salted Caramel Sauce: While the cheesecake is chilling, heat the butter and light brown sugar in a small saucepan over medium heat until the butter has melted and the sugar has dissolved. Stir constantly to prevent burning.
17. Add Salt and Cream: Add the fine sea salt and double cream to the saucepan and whisk to combine. Continue to cook over low heat, stirring constantly, until the sauce thickens slightly.
18. Serve: To serve, remove the cheesecake from the tin and transfer to a serving plate or board. Pour the salted caramel sauce over the top, slice, and serve. The salted caramel sauce adds a luxurious finishing touch.

Suggested Wine Pairing

Majestic: Definition Sauternes
This French dessert wine, boasts honeyed apricot notes and a luscious sweetness, is a classic partner to the richness of the cheesecake and the caramel’s toffee notes. Its vibrant acidity will cut through the dairy, cleansing the palate and giving a beautiful mouthfeel. Its flavour profile elevates any sweet course.

Tesco: Finest Dessert Semillon
This Australian sweet wine offers aromas of marmalade and lemon curd, which will dance beautifully with the cooked apple flavours and biscuit base of the crumb cake. The sugar in the wine will match that in the cheesecake and the finish will be sublime. Try as an aperitif with desserts!

Sainsbury’s: Taste the Difference Late Harvest Riesling
This German wine is bursting with aromas of peach and honey, is the perfect complement to the crumble topping. This dessert classic adds a unique flavour and is balanced by the acidity to cut through the richness of the cream offering notes of caramel to the dessert. This pairs well with other cheesecakes.

What Can You Serve With This?

1. Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the warm apple crumble topping and adds a cool contrast to the rich cheesecake.
2. Fresh Berries: A handful of fresh berries, such as raspberries, blueberries, or strawberries, provides a tart and refreshing counterpoint to the sweetness of the dessert.
3. Whipped Cream: A dollop of lightly sweetened whipped cream adds a touch of lightness and enhances the creamy texture of the cheesecake.
4. Coffee or Tea: A cup of coffee or tea is the perfect accompaniment to this decadent dessert, helping to cleanse the palate and balance the sweetness.

Nutri-score Health Check

This recipe scores an E on the Nutri-Score scale. The rating reflects the high levels of fat and sugar contributed by the cheesecake filling, the crumble topping and the salted caramel sauce. The apples do provide some dietary fibre, but this does not offset the high levels of saturated fat and added sugars. The score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• Can I use different types of apples? Yes, you can substitute Granny Smith apples with other tart varieties, such as Braeburn or Honeycrisp.
• Can I make the cheesecake ahead of time? Yes, you can prepare the cheesecake a day in advance and store it in the refrigerator.
• How do I prevent the cheesecake from cracking? Avoid over-mixing the filling and bake the cheesecake at a low temperature.
• Can I freeze the cheesecake? Freezing is not recommended, as the texture of the cheesecake may change upon thawing.
• How long does the salted caramel sauce keep? The salted caramel sauce can be stored in an airtight container in the refrigerator for up to 1 week.

Storing FAQ

• How long can I store leftover cheesecake in the fridge? Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 3 days.
• Can I freeze the cheesecake? Freezing is not recommended, as the texture of the cheesecake may change upon thawing.
• How should I store the salted caramel sauce? The salted caramel sauce should be stored in an airtight container in the refrigerator for up to 1 week.

Reheating FAQ

• What is the best way to reheat cheesecake? Reheating the cheesecake is not recommended, as it is best served chilled.
• Can I reheat the salted caramel sauce? Yes, you can gently reheat the salted caramel sauce in a saucepan over low heat, stirring occasionally, until warmed through.
• How should I reheat the apple crumble topping? If you want to serve warm topping then do so when you assemble the dish to serve.