Apple crumble cheesecake and salted caramel sauce recipe
 Three flavour favourites in one: apple crumble, cheesecake and salted caramel! 250g/9oz digestive biscuits, broken up¼ tsp ground cinnamon100g/3½oz unsalted butter, melted, plus extra for greasing 250g/9oz digestive biscuits, broken up ¼ tsp ground cinnamon 100g/3½oz unsalted butter, melted, plus extra for greasing 300g/10½oz mascarpone600g/1lb 5oz full-fat soft cheese150g/5½oz caster sugar1 tbsp plain flour3 large free-range eggs1½ tsp vanilla seeds, scraped from split vanilla pod 300g/10½oz mascarpone 600g/1lb 5oz full-fat soft cheese 150g/5½oz caster sugar 1 tbsp plain flour 3 large free-range eggs 1½ tsp vanilla seeds, scraped from split vanilla pod 4 Granny Smith apples, peeled, cored and finely chopped or sliced1 tbsp light brown sugar½ tsp ground cinnamon50g/1¾oz unsalted butter, cold and cut into cubes50g/1¾oz plain flour70g/2½oz rolled oats60g/2¼oz soft light brown sugar 4 Granny Smith apples, peeled, cored and finely chopped or sliced 1 tbsp light brown sugar ½ tsp ground cinnamon 50g/1¾oz unsalted butter, cold and cut into cubes 50g/1¾oz plain flour 70g/2½oz rolled oats 60g/2¼oz soft light brown sugar 150g/5½oz unsalted butter, cut into pieces150g/5½oz light brown sugar1 tsp fine sea salt180ml/6fl oz double cream 150g/5½oz unsalted butter, cut into pieces 150g/5½oz light brown sugar 1 tsp fine sea salt 180ml/6fl oz double cream Method To make the base, grease and line a 23cm/9in loose-bottomed round cake tin with baking paper. Place the biscuits in a food processor and blend until it resembles fine crumbs. Transfer to a bowl and mix in the cinnamon and butter. Firmly pack the mixture into the base of the tin and chill in the fridge for at least 1 hour to firm up. To make the filling, place all of the ingredients in a large bowl and whisk either by hand or using a hand-held mixer until smooth. Remove the base from the fridge and pour the filling on top of the base. Set aside.To make the topping, preheat the oven to 180C/160C Fan/Gas 4. Mix the apples, light brown sugar and cinnamon in a bowl. In a separate bowl, rub in the butter and flour with your fingertips until it forms a crumble texture. Add the oats and soft light brown sugar and mix together. Place the apple mixture evenly on top of the filling in the tin and then sprinkle the crumble mixture over the top.Bake for 1¼ hours or until there is a slight wobble in the centre of the cheesecake. Leave to cool and then chill in the fridge in its tin. To make the salted caramel sauce, heat the butter and sugar in a small saucepan until the butter has melted and the sugar has dissolved. Add the salt and cream and whisk to combine. To serve, remove the cheesecake from the tin and transfer to a serving plate or board. Pour over the caramel sauce, slice and serve. To make the base, grease and line a 23cm/9in loose-bottomed round cake tin with baking paper. To make the base, grease and line a 23cm/9in loose-bottomed round cake tin with baking paper. Place the biscuits in a food processor and blend until it resembles fine crumbs. Place the biscuits in a food processor and blend until it resembles fine crumbs. Transfer to a bowl and mix in the cinnamon and butter. Transfer to a bowl and mix in the cinnamon and butter. Firmly pack the mixture into the base of the tin and chill in the fridge for at least 1 hour to firm up. Firmly pack the mixture into the base of the tin and chill in the fridge for at least 1 hour to firm up. To make the filling, place all of the ingredients in a large bowl and whisk either by hand or using a hand-held mixer until smooth. To make the filling, place all of the ingredients in a large bowl and whisk either by hand or using a hand-held mixer until smooth. Remove the base from the fridge and pour the filling on top of the base. Set aside. Remove the base from the fridge and pour the filling on top of the base. Set aside. To make the topping, preheat the oven to 180C/160C Fan/Gas 4. To make the topping, preheat the oven to 180C/160C Fan/Gas 4. Mix the apples, light brown sugar and cinnamon in a bowl. Mix the apples, light brown sugar and cinnamon in a bowl. In a separate bowl, rub in the butter and flour with your fingertips until it forms a crumble texture. Add the oats and soft light brown sugar and mix together. In a separate bowl, rub in the butter and flour with your fingertips until it forms a crumble texture. Add the oats and soft light brown sugar and mix together. Place the apple mixture evenly on top of the filling in the tin and then sprinkle the crumble mixture over the top. Place the apple mixture evenly on top of the filling in the tin and then sprinkle the crumble mixture over the top. Bake for 1¼ hours or until there is a slight wobble in the centre of the cheesecake. Bake for 1¼ hours or until there is a slight wobble in the centre of the cheesecake. Leave to cool and then chill in the fridge in its tin. Leave to cool and then chill in the fridge in its tin. To make the salted caramel sauce, heat the butter and sugar in a small saucepan until the butter has melted and the sugar has dissolved. To make the salted caramel sauce, heat the butter and sugar in a small saucepan until the butter has melted and the sugar has dissolved. Add the salt and cream and whisk to combine. Add the salt and cream and whisk to combine. To serve, remove the cheesecake from the tin and transfer to a serving plate or board. Pour over the caramel sauce, slice and serve. To serve, remove the cheesecake from the tin and transfer to a serving plate or board. Pour over the caramel sauce, slice and serve.