Apple cheesecake with poppy seeds is a unique take on traditional cheesecake that combines seasonal flavours with a delightful crunch. The creamy filling, accented by the poppy seeds, provides a slightly nutty flavour and unexpected texture that pairs beautifully with the softness of the baked apples. The cinnamon and brown sugar add warmth, while the lemon juice brings out the apple’s natural tartness.

Ingredients

Crust:

• 200g digestive biscuits, crushed (optional)
• 100g unsalted butter, melted

Cheesecake filling:

• 500g cream cheese, softened
• 150g caster sugar
• 3 large eggs
• 1 tsp vanilla extract
• 150ml sour cream
• 2 tbsp poppy seeds (optional)

Apple topping:

• 3 medium apples, peeled, cored, and thinly sliced
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 1 tbsp butter

Method

1. Preheat the oven to 180°C (160°C fan) or gas mark 4. Grease a 23cm (9-inch) springform pan and line the bottom with parchment paper. In a bowl, combine the crushed digestive biscuits and melted butter, stirring until evenly moistened. Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then set aside to cool.
2. In a large bowl, beat the cream cheese and caster sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and poppy seeds, stirring until well combined. Pour the filling over the cooled crust, spreading it evenly.
3. In a large skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, cinnamon, and lemon juice, stirring gently to coat. Cook for about 5 minutes, until the apples are just softened but still hold their shape. Remove from heat and allow the apples to cool slightly.
4. Arrange the slightly cooled apple slices on top of the cheesecake, filling in a circular pattern, starting from the outside and working your way in. Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the centre is set but still slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour. This helps prevent cracks from forming on the surface.
5. Once the cheesecake has cooled to room temperature, transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight. When ready to serve, carefully remove the cheesecake from the springform pan and slice.

Top tips:

• Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smooth, lump-free filling and an even bake.
• For those who prefer a gluten-free option, simply omit the digestive biscuits.