Dessert

Apple Crumble Cheesecake

is a luscious, dairy-free dessert that layers velvety cheesecake filling with spiced apple compote and a buttery crumble topping. Its rich flavours and comforting textures offer a delicious twist on classic apple crumble.

Cooking time2 hour
Preparation time1 hour
Servings10 portions

Low

INGREDIENTS
PREPARATION

Cheesecake Filling

400 g Violife Creamy
125 g caster sugar
30 g cornflour
2 medium eggs
130 ml Flora Plant Cream Double 31% Fat
70 g plain soya yogurt
5 ml vanilla essence
5 ml cheesecake flavouring

Cheesecake Crust

400 g digestive biscuits
70 g Flora Plant B+tter Unsalted, melted
5 g pumpkin spice blend
50 g soft brown sugar

Crumble Topping and Apple

120 g plain flour
5 g pumpkin spice blend
100 g soft brown sugar
90 g Flora Plant B+tter Unsalted
3 eating apples, peeled and chopped
5 g ground cinnamon
50 g caster sugar

Using a food processor, blitz the digestive biscuits, spices and caster sugar to a fine crumb and drizzle in the melter Flora Plant B+tter.
Press the crumb into a loose bottomed 20cm tin and up the sides.
Bake in the oven for 10 minutes at 180C and allow to cool.
Whisk together the Violife creamy, caster sugar and corn flour until smooth.
Whisk in all the remaining cheesecake filling ingredients until you have a smooth batter.
Pour into the cooled biscuit crust.
Peel and chop the apples into a large rough dice.
Toss the apple chunks with the cinnamon and sugar. Sit aside for 30 minutes and drain off the excess liquid.
Place the apple pieces onto the top of the cheesecake batter.
For the crumble, rub together the Flora Unsalted B+tter, flour, soft brown sugar and spices.
Sprinkle the crumble on top of the rest of the layers of the cheesecake.
Place the whole cheesecake in the tin in a larger cake tin and then place into a deep tray with about 3cm of boiling water.
Bake in the oven at 160C for 1 hour and 30 minutes.
The cheesecake and this point should just have a slight jiggle to it but be cooked. The crumble top should be cooked and golden.
Keep the oven door shut but turn it off. Allow the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the oven and chill in the fridge for a few hours but better left overnight.