Mini Apple Crumble Baked Cheesecakes

#applecrumble #cheesecake #baking

*Mini Apple Crumble Baked Cheesecakes Recipe*

*Timings*
• Prep Time: 20 mins.
• Cooking Time: 25 mins.
• Chilling Time: 5 hours.
• Total Time: 5 hours 45 mins.

*Servings.*
• Makes 12 individual cheesecakes.

*Ingredients*

_For the Biscuit Base_
• 2 cups (200g/7oz) Digestive Biscuits/Graham Crackers.
• ¼ cup + 3 tbsp (100g/2½ oz) Unsalted Butter.

_For the Cheesecake_
• 1¼ cups + 1 tbsp (300g/10½oz) Cream Cheese/Mascarpone Cheese (Full Fat).
• ½ cup (100g/3½ oz) Caster Sugar.
• 1 teaspoon Vanilla Extract.
• 1½ tbsp Plain Flour.
• 2 eggs.
• 1 tbsp Lemon Juice.
• ¾ cup (180g/6oz) Sour Cream/Full Fat Greek Yogurt.

_For the Crumble Topping _
• ¼ cup + 2 tbsp (65g/2oz) Plain Flour.
• ¼ cup (70g/2 ½ oz) Light Brown Sugar.
• ¼ cup (40g/1 ½ oz) Porridge/Quick Cooking Oats.
• ½ tsp Cinnamon.
• Pinch of Nutmeg.
• 3½ tbsp Butter, melted.

_For the Apple Filling_
• 2 Large Eating Apples, peeled and chopped finely.
• 3 tsp Lemon Juice.
• 2 tsp Cornflour/Cornstarch.
• 1 tsp Cinnamon.
• 1 tbsp Brown/White Sugar.

_For the Decoration_
• 5 tbsp Caramel Sauce.
• 1 cup (250ml/8.45 fl oz) Cream, whipped.
• Oven Temperatures.

*Preheat the oven:*
• Fan Oven: 140°C/280°F.
• Oven: 160°C/320°F.
• Gas Mark 3.

*Method*
1. Preheat the oven to the above temperatures.
2. Line a cupcake pan with paper liners.

_For the biscuit base:_
1. Break up the digestive biscuits into fine crumbs, you can do this by using a food processor or by placing the biscuits in a bowl and breaking them up with the bottom of a glass.
2. Add the melted butter and mix well.
3. Divide the biscuit crumb evenly between the 12 cupc ake liners and press down and smooth with the back of a teaspoon.

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_For the Crumble Topping:_
1. Place the plain flour, porridge/quick oats, light brown sugar, cinnamon and nutmeg in a bowl and mix to combine.
2. Add the melted butter and stir until coarse crumbs form.
3. Place in the fridge until ready to use.

_For the Apple Filling:_
1. Mix the chopped apple with lemon juice, cornflour/cornstarch, cinnamon and sugar and stir to combine.
2. Set to one side until ready to use.

_For the cheesecake filling:_
1. Whisk the cream cheese until soft, add the sugar while whisking. When the sugar is fully mixed add one egg at a time while continuing to whisk the mixture.
2. Add the vanilla extract, and lemon juice and when fully mixed in add the plain flour and mix till combined.
3. Spoon in the sour cream or greek yoghurt and whisk one last time.
4. Spoon the mixture evenly between the 12 cupcake cases.
5. Add a tablespoon of the apple over the cheesecake filling and gently press down.
6. Generously add the crumble on top.
7. Bake in the oven for 20-25 minutes.
8. When baked, allow to cool for 30 minutes before placing in the fridge to chill for at least 5 hours or overnight.

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_To Decorate:_
1. When chilled remove the cupcake cases from each of the cheesecakes.
2. Drizzle caramel over each of the cheesecakes and top with freshly whipped cream.
3. Add a little more caramel on top of the cream.
4. Keep refrigerated until ready to serve.
5. Any leftovers can be refrigerated for 3 to 4 days.
6. Mmm Scrummy!!!

If you have any questions about this Mini Apple Crumble Baked Cheesecakes recipe then please leave me a comment and I will reply to you ASAP.

Happy Baking Everyone!

Make breakfast with me #shorts #caraway
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