Ingredients for Bramley Apple Cheesecake With Stewed Blackberries
- Tart Baking Apples
- 100g caster sugar
- Digestive Biscuits
- Unsalted Butter
- 250g cream cheese
- 2 large eggs
- 150g sour cream
- Vanilla Extract
- 1 tablespoon cornflour
- 250g blackberries
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How to Make Bramley Apple Cheesecake With Stewed Blackberries
- Oil an 8-inch (20cm) round springform pan and line the base with buttered baking parchment.
- Peel, core, and slice 2 large Bramley apples (or equivalent cooking apples).
- Place the sliced apples in a medium saucepan with 1 tablespoon caster sugar and 2 tablespoons water. Cook over low-medium heat, covered, stirring occasionally, until apples form a thick puree (about 15-20 minutes).
- Set aside to cool completely.
- Preheat oven to 325°F (170°C), Gas Mark 3.
- Finely crush 200g digestive biscuits in a food processor until they resemble breadcrumbs.
- Clean the food processor bowl and blade. Add 250g cream cheese, 75g caster sugar, 2 large eggs, 100g sour cream (reserve 50g for topping), 1 teaspoon vanilla extract, and 1 tablespoon cornflour. Process until completely smooth.
- Add the cooled apple puree and process for another 30 seconds.
- Pour the mixture carefully into the prepared springform pan over the biscuit base. Place the tin on a baking sheet.
- Bake on the middle shelf of the oven for 40-45 minutes, or until the cheesecake is just set.
- Remove from the oven and let cool for 5 minutes.
- While the cheesecake is cooling, prepare the topping: Mix the reserved 50g sour cream with 2 tablespoons caster sugar.
- Gently spread the sour cream topping over the cooled cheesecake.
- Return to the oven for a further 15 minutes.
- Let cool completely before chilling in the refrigerator for at least 4 hours or overnight.
- For the stewed blackberries: Combine 250g blackberries, 2 tablespoons caster sugar, and 2 tablespoons water in a saucepan. Cook over low heat until the blackberries are tender and juicy (about 10-15 minutes).
- Remove the berries with a slotted spoon and set aside.
- Increase the heat slightly and reduce the blackberry juice by half, about 5 minutes.
- Pour the reduced juice over the blackberries. Serve the warm blackberry sauce at room temperature with the chilled cheesecake.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
168g
Fat
114g
Carbs
20g
