Sunday spoil:  Apple crumble cheesecake

Want to spoil your family with a decadent Sunday afternoon treat? We’ve got you covered with this delicious duo of decadent apple crumble and moreish cheesecake. It’s sure to score you points.

You’ll need: For the cake – 310ml cake flour; 180ml light brown sugar; 5ml baking powder; 2.5ml cinnamon; 100g butter, cold and coarsely grated; 4 medium apples, cored, peeled and thinly sliced; 3 extra large eggs; 250g Lancewood Creamed Smooth Cottage Cheese; 250g Lancewood Cultured Cream; 125ml soft brown sugar, tightly packed; 5ml vanilla essence; a pinch of salt

For the crumble – 250ml cake flour; 160ml light brown sugar; 2.5ml cinnamon; a pinch of salt; 60ml butter, melted

To serve – icing sugar for dusting; fresh cream, whipped; raspberries (optional)

How to:

For the cake:

Preheat the oven to 180°C. Grease a 20cm springform pan with butter and place it on a baking sheet.

Combine the flour, sugar, baking powder and cinnamon together. Rub the butter into the flour until the mixture resembles fine breadcrumbs.

Spoon two-thirds of the mixture into the pan. Shake the pan to spread the mixture out evenly. Do not press down. Arrange the apples on top and cover them with the remaining flour mixture. Do not press down. Bake for 20 minutes.

Meanwhile beat the eggs, cottage cheese, cultured cream, soft brown sugar, vanilla and salt together.

Pour over baked apple mixture and bake for a further 20 minutes.

For the crumble:

Mix the flour, light brown sugar, cinnamon, salt and melted butter together. Mix to form big crumbs. Scatter over the cake, piling it slightly higher in the middle.

Bake for a further 20 minutes.

Leave to cool and run a knife along the edge to loosen. Turn out carefully.

To finish:

Dust with icing sugar and serve with whipped cream and raspberries.

* Recipe & image by 

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