No, it’s not really an “apple crumble”, but it is definitely a cheesecake.
Ingredients:
- 600g cream cheese
- 150g Greek yoghurt. 10% fat is good.
- 3 eggs
- 90g sugar
- 100g butter, cut into chunks
- 100g digestive biscuits
- 100g oats
- A few apples
- Bit more butter for frying the apples
- 2 tsp cinnamon powder
All of the above should be at room temperature.
Equipment:
- Scales
- 20x10cm stainless steel cake pan
- Large roasting tin, as a water bath for the above
- 1l glass measuring jug
- Rolling pin
- A spoon
- Mixing bowl and power whisk, or mixer with whisk attachment
- Silicone spatula
- Frying pan
- Oven
Time:
90 minutes of hands-on time.
About an hour in the oven once full assembled.
Cooling will take at least 6h [over night is best].
Method:
The base:
- Crush the digestives to a sandy constituency. Add the butter and oats and microwave for about a minute. Once the butter is soft enough, combine thoroughly. I find a 1l glass measuring jug ideal for this task. You [or your trusty assistant] can crush the biscuits with the end of a rolling pin in the jug without getting crumbs everywhere. The jug then comes in handy as a “spoon rest” for all the dirty utensils later on.
- Press the base mixture into the tin and smooth down.
- Cook in the oven at 180°C for about 15 minutes, then switch off the oven [you will be cooking the whole cake at a lower temperature].
- Whilst the base is cooking, chop a couple of apples in to 5-10mm slices. You are aiming for enough slices to cover the base mixture in the pan. Fry the apples in butter until they start to caramelise. Bear in mind that the apples will shrink as they dry out. I don’t bother peeling the apples for this step.
- Arrange the apples over the base. Any excess butter left in the pan will not go amiss poured on to the base. The butter “waterproofs” the base and stops it going soggy, so the more the better!
The cheesy bit:
- Peel some apples and cut in to 1-2cm cubes or thereabouts. Fry in butter to drive off the moisture and lightly caramelise. Quantity of apple pieces you use is to taste. A couple of apples worked for me.
- Put enough water in your roasting tin to come half way up the cake pan. I set the roasting pan on the hob at this point to heat the water.
- In the mixing bowl, thoroughly combine the cheese, yoghurt, sugar, cinnamon and apple pieces.
- Add one egg at a time and make sure each egg is completely mixed in before adding the next one.
- Pour the mixture over the base, using the silicone spatula to scrape out the bowl and make sure nothing goes to waste!
- There will be air bubbles in there, drop the cake tin on to the work surface a few times from a small height to shake them out.
- Make sure your oven shelves are set so that you can get in and out easily. Place the cake pan into the hot water bath and carefully lift in to the oven.
- Turn the oven on at 130-140°C and bake for an hour.
- Remove from the oven and allow to come to room temperature, then move to the fridge for at least 6h.
Notes:
Two apple-frying-steps is a bit time consuming. Could probably consolidate this down to one step – fry the slices and the chunks in one large pan at the same time.
I don’t like my puddings sickly sweet and the quantity of sugar used here reflects this. Many recipes I have looked at call for double the sugar, or more!
Variations on this recipe:
Pear and ginger makes a good alternative. Fry the pears with a little fresh ginger, roughly chop some candied ginger in to the cheesy bit, etc. You might consider substituting Ginger Nuts in the base for digestives but personally I find these a bit sweet.










