TRENDING NOW
Apple-crumble
Cheesecake
Enjoy all the flavours of this classic
pudding (we have even included the
custard!) in a delicious new wayHands-on Time 30 minutes, plus cooling
and (overnight) chilling Cooking Time
About 30 minutes Serves 12
FOR THE FILLING
4 Granny Smith apples (about 625g in
total), peeled, cored and chopped into
large chunks
100g soft light brown sugar
40g custard powder
400ml full-cream milk
750g mascarpone cheese
200g icing sugar, sifted
1 tsp vanilla extract
1 tsp ground cinnamon
225ml double cream
FOR THE BASE
75g butter, melted, plus extra to grease
300g digestive biscuits
FOR THE CRUMBLE TOPPING
20g butter
25g cake flour
15g soft light brown sugar- Put the apples in a pot with the
brown sugar and 2 tbsp water.
Cook over low heat, stirring
occasionally, until sugar dissolves.
Bring to the boil, cover and cook for
5 to 6 minutes, until apples are tender.
(Do not overcook or they will become
mushy.) Strain through a sieve set over
a bowl.- Blitz two-thirds of the strained apples
in a blender, adding a little of the
cooking juices if needed, until smooth.
Set aside with remaining drained
apples. (Keep separate.) - Mix custard powder with 3 tbsp
of the milk to a smooth paste in
a medium heatproof bowl. Heat
remaining milk in a pot until steaming;
whisk into custard mixture. Return
mixture to pot; bring to the boil over
low heat, stirring constantly until thick.
Cover surface with clingwrap to stop
a skin forming; cool completely. - Meanwhile, lightly grease a 20cm
round springform tin and line base
and sides with baking paper. Whizz
digestives in a food processor until
finely crushed. (Alternatively, bash in
a food bag with a rolling pin.) Add
melted butter and pulse/mix until
combined. Tip into prepared tin, level
and press firmly with the back of
a spoon. Chill until needed. Cover and
chill apple chunks.- In a large bowl using a hand-held
electric whisk, beat the cooled custard,
cooled apple purée, mascarpone,
icing sugar, vanilla and cinnamon until
smooth. Add cream and whisk until
thick. Scrape into tin and smooth to
level. Chill for at least 6 hours or, ideally,
overnight. - A few hours before serving, make
the crumble topping. Preheat oven
to 180°C and line a baking tray with
baking paper. Rub butter into flour
using your fingertips until it resembles
coarse breadcrumbs. Mix in sugar.
Scatter onto the prepared tray and
bake for 15 minutes until crisp and
golden. Cool. - When ready to serve, transfer
cheesecake to a cake stand or plate,
removing baking paper. Top with the
apple chunks, then scatter over the
crumble. Serve in slices.
EACH SERVING About 2 940kJ,
7g protein, 51g fat (33g saturated),
54g carbohydrate (38g total sugars),
2g fibre.
0420_GHE_004_011_trending cheesecake.indd 6 2020/03/10 7:37 AMTRENDING NOW
Apple-crumble
Cheesecake
Enjoy all the flavours of this classic
pudding (we have even included the
custard!) in a delicious new way
Hands-on Time 30 minutes, plus cooling
and (overnight) chilling Cooking Time
About 30 minutes Serves 12
FOR THE FILLING
4 Granny Smith apples (about 625g in
total), peeled, cored and chopped into
large chunks
100g soft light brown sugar
40g custard powder
400ml full-cream milk
750g mascarpone cheese
200g icing sugar, sifted
1 tsp vanilla extract
1 tsp ground cinnamon
225ml double cream
FOR THE BASE
75g butter, melted, plus extra to grease
300g digestive biscuits
FOR THE CRUMBLE TOPPING
20g butter
25g cake flour
15g soft light brown sugar
- Put the apples in a pot with the
brown sugar and 2 tbsp water.
Cook over low heat, stirring
occasionally, until sugar dissolves.
Bring to the boil, cover and cook for
5 to 6 minutes, until apples are tender.
(Do not overcook or they will become
mushy.) Strain through a sieve set over
a bowl.- Blitz two-thirds of the strained apples
in a blender, adding a little of the
cooking juices if needed, until smooth.
Set aside with remaining drained
apples. (Keep separate.) - Mix custard powder with 3 tbsp
of the milk to a smooth paste in
a medium heatproof bowl. Heat
remaining milk in a pot until steaming;
whisk into custard mixture. Return
mixture to pot; bring to the boil over
low heat, stirring constantly until thick.
Cover surface with clingwrap to stop
a skin forming; cool completely. - Meanwhile, lightly grease a 20cm
round springform tin and line base
and sides with baking paper. Whizz
digestives in a food processor until
finely crushed. (Alternatively, bash in
a food bag with a rolling pin.) Add
melted butter and pulse/mix until
combined. Tip into prepared tin, level
and press firmly with the back of
a spoon. Chill until needed. Cover and
chill apple chunks.- In a large bowl using a hand-held
electric whisk, beat the cooled custard,
cooled apple purée, mascarpone,
icing sugar, vanilla and cinnamon until
smooth. Add cream and whisk until
thick. Scrape into tin and smooth to
level. Chill for at least 6 hours or, ideally,
overnight. - A few hours before serving, make
the crumble topping. Preheat oven
to 180°C and line a baking tray with
baking paper. Rub butter into flour
using your fingertips until it resembles
coarse breadcrumbs. Mix in sugar.
Scatter onto the prepared tray and
bake for 15 minutes until crisp and
golden. Cool. - When ready to serve, transfer
cheesecake to a cake stand or plate,
removing baking paper. Top with the
apple chunks, then scatter over the
crumble. Serve in slices.
EACH SERVING About 2 940kJ,
7g protein, 51g fat (33g saturated),
54g carbohydrate (38g total sugars),
2g fibre.