recipes for every season

Apple and Blackberry Crumble Cheesecake

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Serves 10 · Medium · 1 hour 20 minutes + chilling

Ingredients

Base
250g digestive biscuits
100g butter, melted

Filling
600g full-fat cream cheese
150g caster sugar
3 large eggs
150ml sour cream
1 tsp vanilla extract
Finely grated zest of 1 lemon

Fruit
2 eating apples, peeled and diced
150g blackberries
40g caster sugar
1 tbsp cornflour

Crumble
75g plain flour
50g cold butter
40g light brown sugar
30g rolled oats

Method

1. Preheat the oven to 160C fan. Line a 20cm springform tin. Crush the biscuits, mix with melted butter and press into the tin. Chill.
2. Cook the apples with the sugar and 1 tablespoon of water for 5 minutes. Fold in the blackberries and cornflour, then cool.
3. Beat the cream cheese and sugar until smooth. Mix in the eggs one at a time, then the sour cream, vanilla and lemon zest.
4. Pour the filling over the base and spoon the cooled fruit across the top.
5. Rub the flour and butter into crumbs, stir in the brown sugar and oats. Scatter over the fruit.
6. Bake 50-55 minutes until the edge is set but the centre has a gentle wobble. Turn off the oven, open the door, cool inside 1 hour.
7. Chill at least 4 hours before removing from the tin and slicing.