225g Digestive Biscuits
600g Soft Cheese
130g Caster Sugar
2 Whole Eggs + 2 Egg Yolks
3 tbsp Ampleforth Abbey Apple Liqueur
4 tbsp Plain Flour
½ tsp Vanilla Extract
– 1 tsp. Cinnamon
– 2 Bramley Apples
– 100g Plain Flour
– 50g Butter
– 30g Brown Sugar
– 35g Butter
– 75g Brown Sugar
– 70ml Double Cream
- Preheat the oven to 180°C
- 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.
- 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.
- For the crumble top: in a bowl rub the flour, butter and sugar together until it becomes almost like really short pastry.
- 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 35-40 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 may crack. Leave to cool completely on a work top.
- Serve with some of your caramel sauce and a dollop of cream.