Apple Crumble Cheesecake

Your mum's best pudding, in cheesecake form.

Done in 2 hours

Serves 8

Dish by Hugh Woodward

Ingredients

For the base:

300gbiscoff biscuits

120gmelted butter

For the filling:

500gmascarpone

400gcream cheese

175gcaster sugar

3 tbspcornflour

3 eggs

For the apples:

6granny smith apples

100gcaster sugar

For the crumble:

80goats

50gplain flour

40glight brown sugar

50gcold butter

This is so delicious that when I made it, the entire office descended like locusts and scoffed it before I could finish the video. Luckily, one slice remained.

Method

Time to get the food processor out! Give the biscuits a blitz and add the butter - all going well, the mixture will now have the consistency of fine sand.

Line a 20cm tin and press the mixture evenly into it and up the sides.

Beat all the ingredients for the filling together and set aside.

Preheat the oven to 160°C. Peel, core and segment the apples then toss them with the sugar. Bake until softened, roughly 30 mins.

Rub all the ingredients for the crumble together. Pour the cheesecake mixture into the prepared tin, top with the apples then the crumble.

Bake for 1 hour 25 mins until golden brown with a bit of a wobble.

Leave in the oven with the oven off until cooled down.

Eat the next day.

What do you think of the recipe?

save recipe

Hugh Woodward

follow

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.