Apple Crumble Cheesecake

All the flavours of this classic autumnal pudding (we have even included the custard!) in a delicious new way.

Hands-on time 30min, plus cooling and (overnight) chilling. Cooking time about 30min. Serves 12

FOR THE FILLING 4 Bramley apples (about 625g/1lb 6oz in total), peeled, cored and chopped into large chunks 100g (31/2oz) light brown soft sugar 40g (11/2oz) custard powder 400ml (14fl oz) whole milk 750g (1lb 101/2oz) mascarpone cheese 200g (7oz) icing sugar, sifted 1tsp vanilla extract 1tsp ground cinnamon 225ml (8fl oz) double cream FOR THE BASE 75g (3oz) butter, melted, plus extra to grease 300g (11oz) digestive biscuits FOR THE CRUMBLE TOPPING 20g (3/4oz) butter 25g (1oz) plain flour 15g (1/2oz) light brown soft sugar

1 Put the apples in a pan with the brown sugar and 2tbsp water. Cook over low heat, stirring occasionally, until sugar dissolves. Bring to the boil, cover and cook for 5-6min, until apples are tender (do not overcook or they will become mushy). Strain through a sieve set over a bowl.

2 Blitz 2/3 of the strained apples in a blender, adding a little of the cooking juices if needed, until smooth. Set aside with remaining drained apples (keep separate).

3 Mix custard powder with 3tbsp of the milk to a smooth paste in a medium heatproof bowl. Heat remaining milk in a pan until steaming; whisk into custard mixture. Return mixture to pan; bring to boil over low heat, stirring constantly until thick. Cover surface with clingfilm to stop a skin forming; cool completely.

4 Meanwhile, lightly grease a 20.5cm (8in) round springform tin and line base and sides with baking parchment. Whizz digestives in a food processor until finely crushed (alternatively, bash in a food bag with a rolling pin). Add melted butter and pulse/mix until combined. Tip into prepared tin, level and press firmly with the back of a spoon. Chill until needed. Cover and chill apple chunks.

5 In a large bowl using a handheld electric whisk, beat the cooled custard, cooled apple purée, mascarpone, icing sugar, vanilla and cinnamon until smooth. Add cream and whisk until thick. Scrape into tin and smooth to level. Chill for at least 6hr or, ideally, overnight.

6 A few hours before serving, make the crumble topping. Preheat oven to 180°C (160°C fan) mark 4 and line a baking tray with baking parchment. Rub butter into flour using your fingertips until it resembles coarse breadcrumbs. Mix in sugar. Scatter on to the prepared tray and bake for 15min, until crisp and golden. Cool.

7 When ready to serve, transfer cheesecake to a cake stand or plate removing baking parchment. Top with the apple chunks, then scatter over the crumble. Serve in slices.

PER SERVING 703cals, 7g protein, 51g fat (33g saturates), 54g carbs (38g total sugars), 2g fibre