Bramley Apple Cheesecake Recipe

Preheat the oven to 170°C (340°F). Grease the base and sides of a 23cm (9-inch) springform pan and line the base with baking parchment.

Place the crushed digestive biscuits in a bowl and stir in the ground cinnamon, brown sugar and salt. Pour in the melted butter and mix thoroughly until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture evenly into the base (and about 1cm up the sides) of the prepared pan using the back of a spoon or a flat-bottomed glass to compact it tightly. Refrigerate the crust for 15 minutes to set while you make the fillings.

Bake the chilled crust for 10 minutes, then remove from oven and allow to cool slightly while you prepare the compote and cheesecake filling. Keep the oven on at 170°C.

Place the chopped Bramley apples, granulated sugar, light brown sugar, lemon juice, water and butter in a medium saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. Cook for 10–12 minutes until the apples have softened and begun to break down but still hold some texture.

Mix the cornstarch with a teaspoon of cold water to make a slurry. Stir the cornstarch slurry into the apples together with the cinnamon and nutmeg. Continue to cook for 1–2 minutes until thickened. Taste and adjust sugar or lemon if needed.

Remove from the heat and let the compote cool. Reserve about 200g of the compote for topping. You will use the remainder (roughly 300–350g) to swirl into the cheesecake filling.

Reduce oven temperature to 160°C (320°F). To minimize cracks, use a water bath: wrap the outside of the springform pan with a double layer of heavy-duty foil to make it watertight.

In a large bowl, beat the room-temperature cream cheese with an electric mixer on low/medium speed until smooth and free of lumps (about 2–3 minutes). Scrape down the sides as needed.

Add the caster sugar and continue beating until fully incorporated and the mixture feels creamy (about 1–2 minutes).

Beat in the sour cream, then add the eggs one at a time, mixing briefly after each addition. Do not overbeat — mix only until combined to avoid incorporating excess air.

Add the vanilla extract, lemon zest, cornstarch and salt. Beat on low just until smooth and uniform.

Remove about 150–200g of the cheesecake batter and fold it gently into the remaining warm (cooled but not cold) Bramley compote to create a swirled apple-cheesecake mixture. The compote should be well incorporated but keep some streaks.

Pour half of the plain cheesecake batter into the prepared crust and smooth the top. Dollop spoonfuls of the apple-cheesecake mixture evenly over the batter, then pour the remaining plain batter on top and use a skewer or butter knife to swirl the layers gently — do not overmix.

Place the foil-wrapped springform pan in a larger roasting tin. Pour very hot water into the roasting tin until it reaches halfway up the side of the springform pan (careful not to splash water into the cheesecake).

Bake in the preheated 160°C oven for 50–65 minutes. The edges should be set and just slightly puffed; the centre will still have a slight wobble (it will firm as it cools).

Turn the oven off, slightly crack the oven door and leave the cheesecake inside for 1 hour to cool gradually (this reduces cracking).

Remove the cheesecake from the oven and lift it out of the water bath. Carefully unwrap the foil and transfer the pan to a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight, until fully set.

Shortly before serving, warm the reserved 1 tablespoon of apricot jam in a small saucepan or microwave until runny. Strain if you prefer a clear glaze.

Spoon the reserved 200g Bramley compote over the chilled cheesecake, spreading gently to leave a little border of exposed cheesecake if desired. Brush the apricot glaze lightly over the compote to give a glossy finish.

Scatter toasted flaked almonds over the top if using. Run a thin knife around the edge of the springform pan, release the sides, and transfer the cheesecake to a serving plate.

Slice with a hot, dry knife (wipe between cuts) and serve. Keeps well refrigerated for up to 3 days; bring to room temperature for 20–30 minutes before serving for best texture.