Apple and blackberry cheesecake


Apple and blackberry cheesecake
Serves: 6
  • 1kg large cooking apples (enough to make 500g apple purée)
  • 200g digestive biscuits
  • 250g granola
  • 200g melted butter
  • 450g cream cheese
  • 450g mascarpone
  • 1 scraped vanilla pod
  • 2 punnets blackberries
  • 5 leaves gelatine
  • 500g of ¾ whipped double cream
  • 300g icing sugar
  • clotted cream to serve
  1. Wash the apples, then peel, core and slice them. Place in a large pan with enough water to cover them, bring to the boil and then turn down and stew for 15-20 mins until soft. Drain the apples then mash into a thick purée. Set aside in the fridge to chill.
  2. Crush the digestive biscuits, mix well with the granola. Melt the butter in a pan and add to the biscuit/granola and combine. Line a greased 30cm loose-bottomed cake tin with the granola and biscuit mix.
  3. Beat the cream cheese and mascarpone, icing sugar and vanilla until smooth. Add the apple purée and 1 punnet of blackberries and mix. Leave at room temperature.
  4. Soak the gelatine in cold water until soft and then gently melt in a pan with a splash of water until it forms a liquid. Then add to the cheese mix, stirring briskly. Fold in the cream and spread over the biscuit base and leave to set. Serve with clotted cream and the remaining blackberries.


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