Apple Crumble Cheesecake with Stewed Rhubarb

Apple Crumble Cheesecake with Stewed Rhubarb

Apple Crumble Cheesecake with Stewed Rhubarb

10 Serves 1 hour 20 mins prep 45 mins cook

Ingredients

FILLING
400g Granny Smith Apples
25g butter, chopped
1 tsp ground cinnamon
2 tbs caster sugar
750g cream cheese, at room temperature
90g caster sugar
1 tsp vanilla extract
120g thickened cream, whipped to soft peaks

BISCUIT BASE
250g plain biscuits, chopped
100g butter, melted

CRUMBLE
70g rolled oats
60g brown sugar
60g slivered almonds
45g plain flour
1 ½ tsp ground cinnamon
90g butter, chopped
1 tsp vanilla extract

STEWED RHUBARB
1 bunch rhubarb, trimmed, cut into 1cm slices
100g raw sugar
60ml water

Method

1. Preheat oven to 180C.
2. To begin making filling, peel, core and cut apples into 2cm pieces. Place in an oven dish. Dot with butter and sprinkle with cinnamon and the 2 tablespoons of sugar and. Toss to coat.
3. Roast for about 20-30 minutes or until golden and tender, tossing half way through. Cool.
4. To make base, process biscuits until coarsely crushed. Add butter and process until combined (mixture should mixture resemble wet sand). Press mixture over base of a 22cm round springform pan.
5. To continue making filling, using an electric mixer fitted with a paddle attachment, beat cream cheese, sugar and vanilla until smooth, light and fluffy. Fold in whipped cream.
6. Spoon cooled apples evenly over biscuit base, then top with cream cheese mixture. Refrigerate, covered, for several hours or overnight.
7. To make crumble, combine all dry ingredients in a bowl. Using your fingertips, rub in butter to evenly distribute. Drizzle over vanilla. Spread onto an oven tray lined with baking paper.
8. Bake for 20-30 minutes or until golden and crisp, tossing half way through. Cool completely.
9. To stew rhubarb, stir rhubarb, sugar and water in a saucepan over medium heat until sugar dissolves. Simmer, stirring occasionally, until rhubarb is tender.
10. Cut cheesecake in pan. Sprinkle with crumble. Remove pan side and cut cheesecake into wedges.
11. Serve cheesecake with warm or cold rhubarb.

Notes

Try varying the type of biscuit in the base. Butternut snaps, shredded wheatmeal or gingernuts would all work well.

Originally we steamed our apples, but here we have roasted them to intensify their flavour.

This recipe has been tested.

feedback