Apricot cheesecake bars
Check out these bright summery cheesecake bars. We've used fresh seasonal apricots and crunchy amaretti biscuits. Perfect for an after-dinner treat!
Caramelised apple and brown butter cheesecake bars
Makes 16
A little effort
Prep:
Cook:
Reintroduce autumnal spiced flavours in a new way with these treat bars inspired by comforting apple crumble
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BROWN BUTTER CRUMBLE
- 225g unsalted butterdiced, plus extra for the pan
- 350g plain flour
- 200g caster sugar
- 4 tbsp rolled oats
CARAMELISED APPLES
- 500g Granny Smith apples
- ½ lemonjuiced
- 30g unsalted butterdiced
- 30g caster sugar
- 30g soft light brown sugar
- ½ tsp ground cinnamon
- ½ tsp ground ginger
CHEESECAKE
- 560g full-fat soft cheeseroom temperature
- 120ml soured cream
- 200g caster sugar
- 2 tbsp cornflour
- 2 tsp vanilla bean paste
- 1 lemonzested
- 2 eggs
Nutrition: per serving (16)
- kcal461
- fat25g
- saturates15g
- carbs53g
- sugars34g
- fibre2g
- protein6g
- salt0.4g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Lightly butter a 33cm x 23cm brownie pan and line with a single strip of baking paper that overhangs the long sides, securing it in place with a couple of metal binder clips.
step 2
For the crumble, brown the butter in a large pan over a medium heat. The butter will bubble up and foam, then you will see brown flecks appearing. Remove from the heat and pour in 40ml of boiling water. In a large bowl, mix the flour, sugar, oats and 1/4 tsp of fine sea salt. Add the browned butter and stir until it forms a crumbly dough.
step 3
Scrape two-thirds of the mixture into the prepared pan and gently spread out so the base is evenly covered. Use the base of a flat glass to compress the layer evenly. Prick the base with a fork and chill for 15 mins. Chill the remaining crumble until needed.
step 4
Meanwhile, make the caramelised apples. Peel and core the apples, dicing them into roughly 2cm chunks. Put the apples into a bowl and drizzle over the lemon juice, tossing to coat evenly. Melt the butter in a medium pan over a medium heat until starting to bubble. Add the sugars, spices, a large pinch of salt and the apple mixture, stirring to evenly coat the apples. Cook for 10 mins or until the apples are soft and the liquid has reduced to a thick caramel. Tip back into the bowl.
step 5
Bake the chilled base for 20 mins, until starting to brown around the edges, then remove.
step 6
Put the cheesecake ingredients in a large bowl and, using an electric mixer, beat until smooth. Pour the batter over the base and spread into an even layer. Scatter over the caramelised apples and any juices in the bowl. Scatter the remaining crumble over the apple.
step 7
Bake for 30-35 mins or until it is set around the edges with a slight wobble in the centre. Remove and cool to room temperature before refrigerating for at least 4 hrs or preferably overnight. Cut into bars to serve. Will keep chilled for up to four days.
