Dessert / Tea

LANCEWOOD® APPLE CRUMBLE CHEESECAKE

8

Serves / Makes

Cooking Time

< 60 min

Cooking Style

Oven

Ingredients

Cake:
310 ml cake flour
180 ml light brown sugar
5 ml baking powder
2.5 ml cinnamon
100 g cold butter, coarsely grated
4 medium apples, cored, peeled and thinly sliced
3 extra large eggs
250 g LANCEWOOD® Creamed Smooth Cottage Cheese, room temperature
250 g LANCEWOOD® Cultured Cream, room temperature (or 250 g LANCEWOOD® Double Cream Plain or Apple & Cinnamon Yoghurt)
125 ml tightly packed soft brown sugar
5 ml vanilla essence
A pinch of salt

Crumble:
250 ml cake flour
160 ml light brown sugar
2.5 ml cinnamon
A pinch of salt
60 ml melted butter

To finish:
Icing sugar for dusting
250 g LANCEWOOD® Mascarpone and raspberries

Method

Cake:
Grease a 20 cm spring form pan with butter and place on a baking sheet. Preheat the oven to 180°C. Combine the cake flour, light brown sugar, baking powder and cinnamon. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Spoon two thirds of the mixture into the prepared pan. Shake the pan to spread the mixture out evenly. Do not press down. Arrange the apples on top and cover with the remaining flour mixture. Do not press down. Bake for 20 minutes. Meanwhile beat the eggs, LANCEWOOD® Cottage Cheese, LANCEWOOD® Cultured Cream, soft brown sugar, vanilla and salt together. Pour over the baked apple mixture and bake for a further 20 minutes.

Crumble:
Combine the flour, light brown sugar, cinnamon, salt and melted butter together. Mix to form big crumbs. Scatter over the cake, piling it slightly higher in the middle. Bake for a further 20 minutes. Leave to cool and run a knife along the edge to loosen. Turn out carefully. 

To finish:
Dust with icing sugar and serve with LANCEWOOD® Mascarpone and raspberries.

HINTS & TIPS

  • When baking always make sure that you use the freshest ingredients possible. Check the freshness of products by looking at the best before or expiry date on the packaging. To check the freshness of baking powder, pour boiling water over a small quantity – if it bubbles, it’s still fresh. To check the freshness of eggs place them in a bowl of cold water. Fresh eggs will sink, while older eggs will be buoyant and bob around in the water or float completely.
  • Use 250 g LANCEWOOD® Double Cream Plain Yoghurt or Apple & Cinnamon Yoghurt instead or 250 g LANCEWOOD® Cultured Cream.
Double Cream Plain Yoghurt

Double Cream Plain Yoghurt

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Double Cream Apple & Cinnamon Yoghurt

Double Cream Apple & Cinnamon Yoghurt

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Mascarpone

Mascarpone

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Cultured Cream

Cultured Cream

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Creamed Smooth Cottage Cheese

Creamed Smooth Cottage Cheese

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Cultured Cream FSI

Cultured Cream FSI

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Mascarpone FSI

Mascarpone FSI

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