Damo and Caz - Apple Crumble Cheesecake
with Stewed Rhubarb
Prep time: 1 hour 20 mins Cook time: 45 mins Serves: 10
400g Grammy Smith Apples
25g butter, chopped
1tsp ground cinnamon
2tbs caster sugar
750g cream cheese, at room temperature
1tsp vanilla extract
120g thickened cream, whipped
250g plain biscuits, crushed
100g butter, melted
70g rolled oats
60g brown sugar
60g slivered almonds
45g plain flour
1 1/2 tsp ground cinnamon
90g butter, chopped
1 bunch rhubarb, trimmed and cut into 1cm slices
100g raw sugar
- Preheat oven to 180C.
- To begin making filling, peel, core and cut apples into 2cm pieces. Place in an oven dish. Dot with butter and sprinkle with cinnamon and the 2 tablespoons of sugar and. Toss to coat.
- Roast for about 20-30 minutes or until golden and tender, tossing half way through. Cool.
- To make base, process biscuits until coarsely crushed. Add butter and process until combined (mixture should mixture resemble wet sand). Press mixture over base of a 22cm round springform pan.
- To continue making filling, using an electric mixer fitted with a paddle attachment, beat cream cheese, sugar and vanilla until smooth, light and fluffy. Fold in whipped cream.
- Spoon cooled apples evenly over biscuit base, then top with cream cheese mixture. Refrigerate, covered, for several hours or overnight.
- To make crumble, combine all dry ingredients in a bowl. Using your fingertips, rub in butter to evenly distribute. Drizzle over vanilla. Spread onto an oven tray lined with baking paper.
- Bake for 20-30 minutes or until golden and crisp, tossing half way through. Cool completely.
- To stew rhubarb, stir rhubarb, sugar and water in a saucepan over medium heat until sugar dissolves. Simmer, stirring occasionally, until rhubarb is tender.
- Cut cheesecake in pan. Sprinkle with crumble. Remove pan side and cut cheesecake into wedges.
- Serve cheesecake with warm or cold rhubarb.