I write as I speak, so bare with me.
Lets do the roof first!! ;-) Have you ever made a crumble topping before(Rub 250g Flour, 125g Butter and 250g Sugar together until it looks like... well.... crumble mix)? Great! Do that! But this time instead of putting on top of a fruit filling straight away. We are gonna bake it first. So pour the crumble mix onto a non stick baking sheet (or line a tray with silicone paper) Bake at gas mark 5 for 15-25 mins. Keep an eye on it though.
Peel, core and chunky dice 3 large Bramley apples. Cook them down with a squeeze of a quarter of a lemon, 50g Quality sugar (I like the taste of natural golden caster sugar). Just cook until the apples start to break down. Then set to one side to cool.
A large pack of digestive biscuits and half a pack of butter (melted)
Smash up the biscuits then mix with butter.
Pack into a Spring latch tin. This is your Buttery biscuit BASS!!!!
Now go get
1kg cream cheese
Chuck all this in a bowl and mix. If you can't get or don't know how to use a vanilla pod. Use essence or paste.
Chef tip- Try to make sure all your ingredients are the same temperature.
Ok. So now you have a tin with your buttery biscuit base in. A bowl with your creamy-cheesy filling. Apple sauciness and some crumbly goodness.
Now build that bad boy.
- Pour in the Cream cheese mix.
- Gently spoon on the apple mix
- Then Sprinkle on the crumble mix
Bake @ gas mark 4 for around 45 mins. The cheesecake should have a little bit of wobble as it comes out of the oven. Should not have risen.
I've attached some pictures to help. Sorry they are in no particular order!