Spiced Apple Crumble Cheesecake

Preheat the oven to 160°C and lightly grease and line a 9 inch springform round cake tin with baking parchment

Begin by making the Crust...

1. Preheat your oven to 160C / 320F then grease and line a 9-inch springform round cake tin with baking parchment.

2. Make the crust: put the digestive biscuits into a sealable food bag and bash with a rolling pin or the back of a saucepan until you have small crumbs. Put 150g butter in a saucepan over a low heat and melt gently. Once melted, put both the butter and digestive biscuit crumb into a large bowl and mix well.

3. Pour into the prepared tin, then use the back of a spoon and a round glass to press the biscuit crumb into the base and sides of the tin until compact. Place in the fridge to chill while you prepare the rest

Make the Crumble...

4. Make the crumble by stirring together the flour (sifted) and brown sugar. Add 55g cubed cold butter and rub it in with your fingers until you get a crumbly, sandy texture, then add the oats and mix well. Chill until needed.

Cook the Apples...

5. in a pan over medium heat, add the sliced apples, sugar, cinnamon, cornflour (sifted) and water. Cook for 5–7 minutes until the apples are soft but still holding their shape, and the mixture looks jammy. Set aside to cool.

Make the Cheesecake Filling...

6. In a large bowl, mix the cream cheese with the Greek yoghurt, spices, vanilla extract and sugar until smooth and creamy. Add in the St Ewe Original Large eggs one at a time, mixing just until combined and the batter is silky and lump-free.

Assemble the Layers!...

7. Remove your prepared tin from the fridge and pour the cheesecake filling over the prepared crust. Spoon or layer the cooked apples evenly over the top. Finish with a generous sprinkle of crumble topping.

8. Bake at 160C / 320F for 1 hour, or until the edges are set, the crumble is golden and the center has a slight wobble. Let it cool completely at room temp, then chill in the fridge for at least 4 hours or overnight.

9. The next day: slice, serve, and enjoy! Creamy, crunchy, spiced — a proper seasonal showstopper, made with the richness of St Ewe Original Large eggs.