This baked cinnamon and Apple cheesecake is a show-stopping centrepiece at any celebration or gathering and it tastes as good as it looks!
For the base:
– 350g digestive biscuits, bashed into crumbs
– 50g caster sugar
– 150g butter, melted
For the apples:
– 25g butter
– 3 Granny Smith apples, peeled, cored and diced
– 25g caster sugar
– 1 tsp ground cinnamon
For the cheesecake mix:
– 400g cream cheese
– 150g caster sugar
– 3 eggs
– 1 tsp ground cinnamon
For the hazelnut crumble:
– 100g plain flour
– 75g Demerara sugar
– ½ tsp ground cinnamon
– 75g butter, chilled and diced
– 50g hazelnuts, roughly chopped
1. To make the base, mix the digestive crumbs and sugar together, then pour over the melted butter and toss to coat. Press firmly into the bottom of a 23cm springform tin, making sure it’s nice and compact. Put in the fridge for at least 30 minutes, until set.
2. Preheat the oven to 140°C. To prepare the apples, melt the butter in a small saucepan over a medium heat. When the butter is foaming, add the apples, sugar and cinnamon. Cook gently for 6 to 8 minutes, until the apples are softened, then remove from the heat and set aside to cool.
3. Beat the cream cheese and sugar together for 3 to 4 minutes, until well combined, then add the eggs and cinnamon and beat again for 3 minutes more. Fold in half the apples, then spoon on top of the biscuit base and spread out into an even layer. Bake in the preheated oven for 40 minutes.
4. Meanwhile, to make the hazelnut crumble topping, put the flour, sugar and cinnamon in a bowl and mix to combine, then add the diced butter and use your fingertips to rub it in until it resembles coarse breadcrumbs. Stir in the hazelnuts.
5. After the initial 40 minutes, remove the cheesecake from the oven. Gently scatter the remaining apple on top, followed by the hazelnut crumble. Bake for a further 20 minutes, until it has set and is firm to the touch.
6. Allow to cool in the tin on a wire rack. When the cheesecake is completely cool, cover the top of the tin with foil and chill it in the fridge for 8 hours or overnight to allow it to firm up.
7. Run a knife around the edge before removing it from the tin and cutting into slices to serve.
Avoca at Home is filled with over 100 delicious recipes in a beautiful hardback book, designed and written by their own creative team. The fabulous chefs from their restaurants, cafés, bakeries, and central kitchen shared their own most-loved recipes for this book, and they are very proud of each and every one.
A perfect gift for foodies and home cooks, Avoca’s new cookbook boasts Avoca classics with contemporary twists as well as exciting new dishes, and tips and tricks from their gardeners, chefs, and design team on how to recreate the Avoca experience at home! A celebration of home cooking and of sharing delicious, indulgent, comforting food at home, order your copy today!