Your week is about to get better, thanks to this showstopper dessert! As I mentioned in my last post I will be sharing a few recipes from some of the newest additions to my cookbook collection over the coming weeks. Today’s drool-worthy recipe for spiced apple crumble cheesecake with salted caramel sauce is by my friend Astrid Field of The Sweet Rebellion and comes from her first recipe book “High Tea at Home”.
Astrid has made a name for herself as a blogger of all things sweet, sharing recipes for her amazing creations each week. Her book is filled with desserts, cookies, cakes and all things decadent for any occasion. This fabulous dessert has a biscuit base, a creamy vanilla cheesecake filling and an apple crumble topping – combining two amazing desserts into one spectacular feast. And if that wasn’t enough there is also some salted caramel sauce to drizzle on top just before serving. (It’s very rich so keep the slices on the smaller side.) This apple crumble cheesecake is an absolute treat and sure to go down well when you serve it to your lucky guests!
“High Tea at Home” is filled with scrumptious treats and I can’t wait to try more of them. You can purchase the book directly from The Sweet Rebellion website by clicking HERE.
I am also giving away one copy of the book to a lucky reader! Head on over to my Instagram page and look for the competition post to get all the details.
- Store any leftover caramel sauce in the fridge and enjoy on ice cream and pancakes. It will thicken but will become runny again when warmed gently.
SPICED APPLE CRUMBLE CHEESECAKE WITH SALTED CARAMEL SAUCE
For the crumble topping:
- 140g (1 cup) flour
- 80g (½ cup) instant oats
- 115g (½ cup) brown sugar
- 115g (½ cup) salted butter, melted
For the biscuit base:
- 200g Tennis biscuits (or plain vanilla biscuits)
- 30ml (2 tbsp) brown sugar
- 2.5ml (½ tsp) cinnamon
- 100g (7 tbsp) salted butter, melted
For the cheesecake layer:
- 500g (525ml) full fat cream cheese, softened
- 125ml (½ cup) white sugar
- 45ml (3 tbsp) sour cream
- 5ml (1 tsp) vanilla extract
- 2 large eggs
- 2 large Granny Smith apples
- 2.5ml (½ tsp) mixed spice
- 5ml (1 tsp) cinnamon
For the salted caramel sauce:
- 300g (1½ cups) white sugar
- 125ml (½ cup) water
- 175ml (⅔ cup) cream
- 50g (55ml) unsalted butter
- 5ml (1 tsp) vanilla extract
- 5ml (1 tsp) salt
1.) Preheat the oven to 180ºC and grease a 23cm springform tin.
2.) To make the crumble place the flour, oats and brown sugar in a small bowl. Pour in the butter and mix well until evenly combined. Place in the fridge until needed.
3.) Next, make the biscuit layer. Place the biscuits, brown sugar and cinnamon in a food processor and blitz into fine crumbs. Add the butter and blitz again to combine. Tip the mixture into the tin, press down into the base and refrigerate while you make the filling.
4.) To make the cheesecake layer place the cream cheese in a bowl and beat until smooth. Add the sugar, sour cream and vanilla and beat well. Add the eggs one at a time and beat until smooth. Pour the mixture over the base and smooth with a spatula.
5.) Working quickly, peel the apples and slice thinly. Arrange the slices over the cheesecake filling to cover it completely. Sprinkle the mixed spice and cinnamon over the apples, then add the crumble topping.
6.) Bake the cheesecake for 50 minutes. Remove from the oven and leave to cool to room temperature. Refrigerate for 6 hours or overnight.
7.) For the salted caramel sauce place the sugar and water in a heavy-bottomed saucepan. Cook over a low heat without stirring until the sugar dissolves. Use a pastry brush dipped in water to wash down any sugar crystals that collect on the sides of the saucepan to prevent the sauce from crystallising.
8.) Increase the heat and continue to cook until the syrup turns golden (about 174ºC). Remove the saucepan from the heat and whisk in the cream, taking care as the mixture will bubble up and produce lots of hot steam! Return the pot to the heat for another minute or two, stirring continuously until smooth. Remove from the heat and whisk in the butter, vanilla and salt. Allow to cool for 10 minutes before serving.