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A delicious and aromatic cheesecake layered with tender apples saut\u00e9ed in cinnamon, finished with a buttery crumble topping. Slightly rustic and full of autumn charm, it\u2019s the perfect bake for chilly days \u2014 best enjoyed with a cup of tea or coffee. I initially planned to serve it with caramel sauce, but in the end went for a simple icing. It\u2019s equally lovely without any topping at all. A truly perfect autumn dessert.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the crumble:<\/span><\/p>\n

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• 240 g plain flour<\/li>\n
• 120 g dark brown sugar<\/li>\n
• 130 g butter, melted<\/li>\n<\/ul>\n

  Place all the ingredients in a mixing bowl and combine until a crumbly texture forms. Alternatively, rub the ingredients together with your fingertips. Divide the crumble into two portions.<\/p>\n

  Line a 23 cm round tin with baking parchment. Press one portion of the crumble into the base and pre-bake at 180\u00b0C for about 15 minutes, or until lightly golden. Remove from the oven.<\/p>\n

  Ingredients for the cinnamon apples:<\/span><\/p>\n

  \n
  • 700 g apples<\/li>\n
  • 2 tablespoons sugar<\/li>\n
  • 1 teaspoon ground cinnamon<\/li>\n<\/ul>\n

    Peel the apples, remove the cores and cut into quarters, then slice each quarter into three pieces.<\/p>\n

    Place the apples in a large frying pan, sprinkle with sugar and cinnamon, and toss to coat. Cook for a few minutes, stirring occasionally, until slightly softened but still holding their shape. Remove from the heat and transfer to a sieve or colander to drain off excess juice.<\/p>\n

    Ingredients for the cheesecake filling:<\/span><\/p>\n

    \n
    • 500 g full-fat or semi-fat curd cheese, ground three times<\/li>\n
    • 250 g mascarpone<\/li>\n
    • 3 large eggs<\/li>\n
    • 2 tablespoons potato starch<\/li>\n
    • 170 g caster sugar<\/li>\n
    • 16 g vanilla sugar<\/li>\n<\/ul>\n

      All ingredients should be at room temperature.<\/p>\n

      Place all ingredients in a mixing bowl and mix until just combined, either with a mixer or a whisk. Do not overmix \u2014 too much air will cause the cheesecake to rise excessively and then collapse. Pour the cheesecake mixture over the pre-baked base (it can still be warm). Arrange the drained apples on top, then sprinkle evenly with the remaining crumble.<\/p>\n

      Bake at 175\u00b0C for about 50\u201360 minutes, until the cheesecake is set and the top is golden. Leave to cool gradually in the switched-off oven, then remove and cool completely at room temperature.<\/p>\n

      Decorate as desired, for example with icing. This cheesecake keeps well at room temperature.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      A delicious and aromatic cheesecake layered with tender apples saut\u00e9ed in cinnamon, finished with a buttery crumble topping. Slightly rustic and full of autumn charm, it\u2019s the perfect bake for chilly days \u2014 best enjoyed with a cup of tea or coffee. I initially planned to <\/p>\n","protected":false},"author":1,"featured_media":13681,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53,56],"tags":[101,86,121,108],"duration":[],"tag_group":[],"class_list":["post-13678","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","category-fruit-cheesecakes","tag-apple","tag-cinnamon","tag-curd-cheese","tag-mascarpone-en"],"acf":[],"yoast_head":"\n