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
Method
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.
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.
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.
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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/apple-and-blackberry-cheesecake/