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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 

Biscuit Base 

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 

Stewed Rhubarb 

1 bunch rhubarb, trimmed and cut into 1cm slices 

100g raw sugar

60ml water 



  1. Preheat oven to 180C.
  2. 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.
  3. Roast for about 20-30 minutes or until golden and tender, tossing half way through. Cool.
  4. 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.
  5. 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.
  6. Spoon cooled apples evenly over biscuit base, then top with cream cheese mixture. Refrigerate, covered, for several hours or overnight.
  7. 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.
  8. Bake for 20-30 minutes or until golden and crisp, tossing half way through. Cool completely.
  9. To stew rhubarb, stir rhubarb, sugar and water in a saucepan over medium heat until sugar dissolves. Simmer, stirring occasionally, until rhubarb is tender.
  10. Cut cheesecake in pan. Sprinkle with crumble. Remove pan side and cut cheesecake into wedges.
  11. Serve cheesecake with warm or cold rhubarb.