Apple crumble cheesecake

Preheat the oven to 180°C (gas  mark 4) and grease and line the base of a 23cm round springform tin.

To make the base melt the butter and mix in the crushed biscuits until evenly coated.

Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand. Place in the fridge to chill and set for about 20 minutes.

To make the crumble topping put the flour, sugar and cinnamon into a bowl and rub in the butter using your fingertips until you get a breadcrumb-like texture, then stir in the milk and set to one side.

Beat together the mascarpone, cream cheese, caster sugar, vanilla bean paste and soured cream until the mixture is very smooth and thick, taking care not to over beat.

Add the eggs one at a time mixing after each one, you should have a smooth, creamy mixture.

Spoon some of the mixture into the tin on top of the base, spreading evenly, then layer the sliced apple in top and sprinkle with nutmeg. Then spoon in the rest of the cream cheese mixture and spread evenly.

Next wrap the base of the tin with foil and place it in a deep roasting tin then pour in some water to about 2cm up the side of the tin. Bake for 30 minutes. Then open the oven door and sprinkle over the crumble topping and bake for a further 40 minutes. The cheesecake should still wobble slightly in the centre.

Turn the oven off and remove the roasting tin, water and foil and put the cheesecake back in the warm oven for 2 hours, then remove from the oven and leave to cool completely before serving.