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by nathanmetcalf

Baked cheesecake with Apple and blackcurrant within the mix, topped with a simple crumble




Heat the oven to 180C/fan 160C/gas 4. Crush 250g shortbread biscuits (you can use more or less depending on how thick you like the biscuit base) in a food processor or crush with a rolling pin. Melt 60g butter in a pan over a low heat and mix with the crushed biscuits. Use the remaining butter to heavily grease a 20cm springform tin. Press the biscuit base into the cake tin and bake for 5 minutes, then cool.


Peel and core the Bramley apples. Slice into 1cm thick slices and place into a large saucepan. Add the zest and juice of one lemon and cover with water. Bring to the boil and simmer gently for a minute or so until slightly tender. Drain well and set aside.


Beat the cream cheese with caster sugar, 2 tbsp plain flour, 2 eggs, 1 egg yolk & crème fraiche until it is light and fluffy. Mix in 1/2 tsp of the ground cinnamon and the grated nutmeg. Pour half the mixture over the biscuit, then layer over the bramley apples followed by the blackcurrants. Sprinkle over another 1/2 tsp of ground cinnamon. Pour over the remaining cheesecake mixture. Tap the cake tin onto a work surface a couple of times to remove any air bubbles.


Bake the cheesecake for 40 minutes. The cheesecake should be cooked through with a slightly wobbly centre. Leave in the oven if required to cook further. Once cooked, take out of the oven and leave to cool in the tin. Once cooled, remove the tin and place in the fridge to cool further and set.


Heat the oven to 180C In a bowl mix in the brown sugar, 100g plain flour and 1/2 tsp cinnamon. Cube the remaining 100g butter and rub in the butter using your fingertips until the mixture resembles breadcrumbs. Stir in the milk and place into an ovenproof baking dish and cook for 40-45 minutes. Take out and break up if there are large chunks. Leave to cool. Once the cheesecake has set sprinkle over the crumble topping.