Apple Crumble Cheesecake

Method

1. 1. Prepare the Crust:

   Preheat your oven to 175°C (350°F). Grease a 23 cm springform pan and line the base with parchment paper.
   Crush 200g of digestive biscuits into fine crumbs using a food processor. Mix the crumbs with 100g of melted butter until well combined.
   Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

   2. Make the Cheesecake Filling:

   In a large mixing bowl, beat 600g of cream cheese with 150g of granulated sugar until smooth. Add 3 large eggs, one at a time, mixing well after each addition.
   Mix in 150g of sour cream, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg until fully combined.

   3. Prepare the Apple Layer:

   In a medium bowl, toss the sliced apples with 50g of brown sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1 tablespoon of lemon juice.

   4. Assemble the Cheesecake:

   Pour the cheesecake filling over the cooled crust. Arrange the apple slices evenly on top of the cheesecake filling.

   5. Make the Crumble Topping:

   In a bowl, combine 100g of flour, 75g of rolled oats, 75g of brown sugar, 75g of cold cubed butter, and 1/2 teaspoon of cinnamon. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
   Sprinkle the crumble mixture evenly over the apples.

   6. Bake the Cheesecake:

   Bake in the preheated oven for 50-60 minutes or until the center is set and the crumble is golden brown.
   Allow the cheesecake to cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight before serving.

   7. Serve:

   Run a knife around the edge of the cheesecake before removing the springform pan. Slice and serve chilled.

   Pro Tips

   • Use a water bath while baking to prevent cracks in the cheesecake.
   • Slice the apples thinly for even baking.
   • Chill the cheesecake thoroughly for the best texture.

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