Apple Crumble cheesecake

Apple Crumble cheesecake

Serves 8

Apple Crumble cheesecake

250g plain sweet biscuits
100g butter, melted
750g cream cheese, at room temperature
3/4 cup caster sugar
3 eggs at room temperature
100g sour cream
2 tsp grated lemon zest
1/4 cup lemon juice
3 apples finely sliced

Crumble Topping

120g cold butter in pieces
1/3 cup  brown sugar
1/3 cup  flour
1 cup rolled oats

Nuts & Bolts

1. Grease and line base of a round spring form pan with baking paper.
Process biscuits in food processor to make fine crumbs. Add butter, process to combine. Transfer to prepared pan. Press crumb mixture evenly over base and sides of pan. Chill crumb mixture 30 minutes to set.

2. Preheat oven to 170C. Using an electric mixer, beat cream cheese and sugar in a medium bowl until combined. Add eggs one at a time, beating well after each addition. Stir in sour cream, zest and juice.

3. Layer sliced apples on the biscuit base. Pour cheesecake  mixture into prepared apple base.

4. Place pan on a baking tray. Bake for 35 minutes, or until just set in the center.

5. Whilst cheesecake is cooking prepare crumble mixture. In a mixing bowl add all the ingredients, using your finger tips crumble mixture together until resembles course breadcrumbs.

6. Once cheesecake has baked for 35 minutes, remove from oven. Sprinkle crumble mixture over the top. Return to oven and cook for a further 15 minutes or until the crumble is golden brown.

7. Remove from oven and cool. Place in the fridge and let set for 5-6 hours or over night.