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Apple Crumble cheesecake

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Apple Crumble cheesecake



12 digestive biscuits, 50g melted butter

Cheesecake filling:

400g full fat cream cheese, 200ml Langage Farm double cream, 100g sugar, 2 medium eggs, 1 tsp vanilla pod paste

Baked apples:

4 peeled, cored, diced apples, 75g dark sugar, 1 tbsp. cinnamon

Crumble top:

75g brown sugar, 75g plain flour, 75g soft butter, 50 oats


Heat oven to 160°C.

In a baking tray mix apples, sugar and cinnamon and bake for 25 minutes.  Leave to cool.

In a food processor mix biscuits and melted butter until combined to a soft crumbly texture.  Place biscuit mix in a round baking tin and press down firmly.

Mix all crumble ingredients in the food processor until combined fully together into a soft bread like crumb texture, set to one side.

In a bowl mix double cream until thickened, then add cream cheese and sugar, mix thoroughly.  Add both eggs and vanilla paste and mix altogether.

Add half apple mixture on top of the biscuit base then add cheese cake filling.  Add chunks of crumble mixture and rest of apple mixture on top of the cheese cake filling.

Bake for 1 hour then remove from the oven and allow to cool.  Set for at least four hours in the fridge.

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