Ingredients:

  • 1 ½ cups crushed Digestive Biscuits
  • 2 tablespoons Granulated Sugar (for crust)
  • 4 tablespoons melted Unsalted Butter (for crust)
  • 16 oz Full-Fat Cream Cheese, softened
  • ½ cup Granulated Sugar (for filling)
  • 2 large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ¼ cup Sour Cream or Crème Fraîche
  • ½ teaspoon Lemon Zest
  • 2 medium Firm Apples, peeled, cored, and diced
  • 2 tablespoons packed Brown Sugar (for apple filling)
  • ½ teaspoon Ground Cinnamon (for apple filling)
  • 1 tablespoon Unsalted Butter (for apple filling)
  • ½ cup All-Purpose Flour (for crumble)
  • ¼ cup Rolled Oats
  • ¼ cup packed Light Brown Sugar (for crumble)
  • ¼ teaspoon Ground Cinnamon (for crumble)
  • 4 tablespoons cold Unsalted Butter (for crumble)

Instructions:

  1. Preheat oven to 160°C (325°F). Line the 12-cup muffin tin with paper liners.
  2. Make the Crust: Combine crushed biscuits, 2 tbsp sugar, and melted butter. Mix until evenly moistened, resembling wet sand.
  3. Press the Crust: Distribute the mixture evenly into the bottom of the 12 prepared liners (about 1.5 to 2 tablespoons each). Press down firmly using the bottom of a shot glass or a small spoon.
  4. Par-Bake: Bake the crusts for 5 minutes. Remove and set aside to cool slightly while preparing the filling.
  5. Beat Cream Cheese: In a large bowl, beat the softened cream cheese on medium speed until completely smooth and lump-free (about 2 minutes). Scrape down the sides.
  6. Add Sweeteners: Gradually add the ½ cup sugar, vanilla, sour cream/crème fraîche, and lemon zest. Mix only until just combined.
  7. Incorporate Eggs: Add the two eggs, one at a time, mixing on low speed only until the yolk disappears. Do not overmix.
  8. Fill and Bake: Pour the filling mixture over the cooled crusts, filling each liner almost to the top.
  9. Bake the Cheesecakes: Bake for 18–22 minutes. The edges should appear set, but the very centre should have a slight, barely perceptible jiggle when gently nudged.
  10. Cool Gradually: Turn the oven off, prop the door open slightly, and leave the cheesecakes inside for 30 minutes to cool slowly to prevent shrinkage.
  11. Chill: Remove cakes from the oven, cool completely at room temperature, then transfer to the refrigerator for a minimum of 4 hours, or preferably overnight, until fully set.
  12. Sauté Apples: Melt 1 tablespoon of butter in a small pan. Add the diced apples, 2 tablespoons brown sugar, and ½ teaspoon cinnamon. Sauté gently for 5–7 minutes until the apples are tender but still hold their shape. Remove from heat and cool completely.
  13. Make the Crumble: In a separate small bowl, combine flour, oats, ¼ cup brown sugar, and ¼ teaspoon cinnamon. Cut in the cold, cubed butter using your fingertips until the mixture resembles coarse breadcrumbs.
  14. Bake the Crumble: Spread the crumble mixture onto a small baking tray and bake for 8–10 minutes, or until golden brown and crisp. Cool completely.
  15. Assemble: Once the cheesecakes are fully chilled and the apple filling and crumble are cold, gently spoon the sautéed apples over the top of each cheesecake.
  16. Finish: Sprinkle generously with the baked oat crumble just before serving.