Deconstructed apple crumble cheesecake

Cheesecake

250g cream cheese softened

200g mascarpone

200g sweetened condensed milk

100ml cream

2 cups stewed apple

Line ramekins with cling film. Beat cream cheese with whisk in electric beater for 3-5 minutes, wiping down the sides several times until very smooth. Beat in mascarpone and condensed milk until combined, then fold in whipped cream and apple. Place spoonfuls in your ramekins, level and refrigerate for at least 3 hours.

Shortbread

125g butter

60g icing sugar

15g cornflour

150g plain flour

¼ tsp baking powder

Preheat oven to 150ºC. Cream butter and icing sugar until pale. Add flours and baking powder, mix until well combined. Knead on lightly floured bench and shape into a log, wrap in cling wrap and refrigerate until firm.

Slice off discs approximately 7mm thick, place on baking paper on oven tray. Bake for 10 minutes then turn oven down to 130ºC for a further 30 minutes. Cool on wire rack.

Crumble

150g flour

25g brown sugar

50g butter

20g rolled oats

1 tsp allspice

1 tsp cinnamon

Combine all ingredients and rub in flour until crumb texture. Place on an oven tray and bake at 170ºC for approximately 10 minutes until toasted.

Assemble

Tip out cheesecake mix on plate and arrange shortbread. Sprinkle over crumble, add a crème anglaise and berry coulis if you wish.

Recipe kindly supplied by

Chef Garry Hull
Paddock 186
186 Waimatuku Flat Rd, Wrights Bush
(03) 224 6101

Photo by
Tarnz & Lily