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Tuesday, 26 November 2013

Apple Crumble Cheesecake-The dessert that dreams are made of!

These are 3 of my favourite things!

Apple crumble cheesecake had been on my "to try list" for far too long before I finally made it.  However it was definitely worth the wait! The cheesecake pictured is my first attempt, and has chunks of apple, and lots of crumble! However I've since altered the recipe slightly, so that there's less crumble (the first one was a bit tricky to get a spoon through!) and the apple is more cooked down.
I recommend using Bramley apples as they are far superior to all apples for desserts! 

I think this would make a lovely Christmas day dessert, or would suit any occassion where you want to indulge!

 (However if you're not a fan of cheesecakes that use a lot of vegan cream cheese then look away now!)

There's a few steps to this recipe, however the base, apple, and crumble can all be made ahead of time if need be.  (just pop the apple and crumble in the fridge until needed.)

Apple crumble cheesecake, makes one 6 or 7 inch cake

 You will need 
(food processor, spring form cake pan)


For the base:

200g Vegan digestive biscuits
100g vegan margarine

For the cheesecake:

2 and quarter teaspoons egg replacer powder
3 tablespoons water
1 and half tubs of tofutti creamy smooth "cream cheese" (approx 337g of cream cheese in total)
100g sugar
1 teaspoon vanilla extract
Another 2 and quarter teaspoons egg replacer powder
Another 3 tablespoons water

For the apple layer:

2 large bramley cooking apples, peeled and cut into chunks
2 teaspoons lemon juice
3 tablespoons white or brown sugar

For the crumble:

60g Plain flour
30g Vegan margarine
20g white sugar + 10g brown sugar (or all white sugar)
1 tablepoon demerara sugar

1. Grease a 6 or 7 inch springform cake tin, and line the bottom and sides with greaseproof paper.
2. Peel, core and chop the apples, then place in a medium sized saucepan.
Stir in lemon juice and sugar. Heat on a low heat, until the apples reduce down to a nice bubbly goop.
Keep an eye on them and stir occassionally.

3. Whilst the apples are cooking, destroy the digestive biscuits, using your preferred biscuit destruction method. (Recommended method: a food processor.)

4. Melt margarine in a saucepan or microwave, add biscuit crumbs and stir well.
Tip the mixture into the base of the cake tin, and press in using either the bottom of a glass, or the end of a rolling pin.

5. Preheat oven to 180 C.

Check apples. They should be soft, and break easily if you try and mash them with a fork.  If not cook a little longer. Once cooked turn off the heat, mash them down, and set the saucepan to one side.

6. Make crumble.  Measure 60g of plain flour into a medium sized bowl.  Add margarine and rub in with your finger tips until it resembles breadcrumbs.  Mix in white and brown sugar.

7. Make the cream cheese filling.
In a small bowl whisk 2 and quarter teaspoons egg replacer powder with 3 tablespoons of water.
Add to food processor along with cream cheese and sugar.  Blend.
Whisk second lot of egg replacer and add to food processor with vanilla extract. Blend again until smooth and creamy.  Stop the food processor now and then to scrape down the sides of the container with a spatula (to make sure all of the cream cheese gets blended).

8. Pour cream cheese mixture over biscuit base.  Use a spatula to make a slight dome in the centre of the cheesecake (as it sinks a little in the middle after cooking).

9. Carefully drop spoonfuls of apple evenly over the cheesecake, and if possible smooth out with the back of a spoon.

10. Sprinkle crumble mixture evenly over the apple, but don't pat down. Sprinkle over 1 tablespoon demerara sugar.

11. Place the tin in the centre of the oven, and bake for 45 mins.
After 45 mins turn off oven, but leave cheesecake in the oven for an extra 20 mins.
Remove from oven and place on a cooling rack until cold.   When tin is cold place in the refrigerator and leave to set completely.  (for least 4 hours or preferably over night.)

12. Remove the cake from the tin, and carefully peel off the greaseproof paper.  Take 1 million photos of your beautiful creation (using any spare apples as props).
Allow to stand at room temperature for 10 mins or so before cutting and serving.

 Alternative ending:
Rather than baking the apple and crumble directly on to the cheesecake, cook the cheesecake naked, and then add the cooked apple and cooked crumble once the cheesecake has cooled and set. (to cook the crumble separately spread it out on a baking tray and cook at 180 C for 10 mins or so.)

Variations: Add some blackberries for apple and bramble crumble!
To be extra festive you could experiment with adding some mincemeat to the apple, or use it to replace the apple altogether!

If you make this recipe please let me know how it turns out!

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