Recipe: Avoca’s Cinnamon & Apple Crumble Cheesecake
Avoca are delighted to announce the release of their new, must-have cookbook, Avoca at Home. Over a decade after the release of their last cookbook, the newest in their acclaimed collection was published by Penguin Sandycove and offers over 100 delicious recipes across 11 chapters in a beautifully designed, hardback cookbook. A perfect gift for food-lovers and home cooks, Avoca at Home is sure to spread the love of home cooking and of sharing indulgent, comforting, delicious food. Readers can expect a mix of Avoca classics, exciting new dishes, and tips on how to recreate the Avoca experience at home with simple, accessible, and delicious recipes.
This new cookbook showcases the very best Avoca recipes, from classics such as their Famous Fern House Pancakes, featured on the cover, to new dishes with contemporary twists like Homemade Gnocchi with Crozier Blue Cheese, Spinach and Walnuts.
Throughout the book there are tips and guides from Avoca’s team of chefs, gardeners, and creative team. From growing your own, to store cupboard tips and how to lay a beautiful table, readers can enjoy recreating the Avoca experience at home, in their own way.
Available to purchase in Avoca stores or online for €27.95
Cinnamon & Apple Crumble Cheesecake
Serves 8 to 10
This baked cheesecake is a show-stopping centrepiece at any celebration or gathering and it tastes as good as it looks!
Ingredients:
For the base:
- 350g digestive biscuits, bashed into crumbs
- 50g caster sugar
- 150g butter, melted
- For the apples:
- 25g butter
- 3 Granny Smith apples, peeled, cored and diced
- 25g caster sugar
- 1 tsp ground cinnamon
For the cheesecake mix:
- 400g cream cheese
- 150g caster sugar
- 3 eggs
- 1 tsp ground cinnamon
For the hazelnut crumble:
- 100g plain flour
- 75g demerara sugar
- ½ tsp ground cinnamon
- 75g butter, chilled and diced
- 50g hazelnuts, roughly chopped
Method:
- To make the base, mix the digestive crumbs and sugar together, then pour over the melted butter and toss to coat.
- Press firmly into the bottom of a 23cm springform tin, making sure it’s nice and compact. Put in the fridge for at least 30 minutes, until set.
- Preheat the oven to 140°C.
- To prepare the apples, melt the butter in a small saucepan over a medium heat. When the butter is foaming, add the apples, sugar and cinnamon. Cook gently for 6 to 8 minutes, until the apples are softened, then remove from the heat and set aside to cool.
- Beat the cream cheese and sugar together for 3 to 4 minutes, until well combined, then add the eggs and cinnamon and beat again for 3 minutes more. Fold in half the apples, then spoon on top of the biscuit base and spread out into an even layer. Bake in the preheated oven for 40 minutes.
- Meanwhile, to make the hazelnut crumble topping, put the flour, sugar and cinnamon in a bowl and mix to combine, then add the diced butter and use your fingertips to rub it in until it resembles coarse breadcrumbs. Stir in the hazelnuts.
- After the initial 40 minutes, remove the cheesecake from the oven. Gently scatter the remaining apple on top, followed by the hazelnut crumble. Bake for a further 20 minutes, until it has set and is firm to the touch.
- Allow to cool in the tin on a wire rack. When the cheesecake is completely cool, cover the top of the tin with foil and chill it in the fridge for 8 hours or overnight to allow it to firm up.
- Run a knife around the edge before removing it from the tin and cutting into slices to serve.