I love social media. Everyone is on it nowdays in one form or another. I use my Instagram to share what I’ve been up to in the kitchen and I use my Facebook to share family moments with my family and friends.
It has helped me to make new friends and to re-connect with the old. It allows me to share my passion for baking and food in general with everyone.
This is how this recipe came about. A friend reached out to me on social media and asked me about how I can incorporate Twinings Teas into a recipe. After some thought, (and a current craving for cheesecakes), I came up with my spiced apple crumble cheesecake. This is a no bake cheesecake making it light and perfect for the warmer weather.
I soaked the tea bags in cream overnight. It flavoured the cream making the taste of the apple prominent in the cheesecake.
- 300ml thickened cream
- 5 teabags of Twinings Chamomile and Spiced apple
- 3tsp gelatin powder, dissolved in 1/4 cup of boiling water
- 500g cream cheese, at room temperature
- 395g can of condensed milk
- 3 medium sized granny smiths, peeled and cut into small chunks
- 60g butter
- 60g brown sugar
- 1/2 tsp vanilla extract
- 110g plain flour
- 90g rolled oats
- 60g desiccated coconut
- 180g brown sugar
- 100g butter, melted
- 75g brown sugar
- 75ml cream
- 50g butter, chopped
- Warm up the cream in a small pot. Do not let boil. Add the tea bags and leave to soak overnight in the fridge.
- Make the caramelised apples. Melt the butter and sugar together in a small pot. Add the apples and vanilla extract. Simmer till the apples are nice and tender and taken on a little colour from the sugar. Set aside to cool completely.
- Prepare a 20cm springform tin by greasing and lining the bottom.
- Make the crumble. In a bowl add the dry ingredients and mix well to combine. Add the melted butter and stir to ensure all the ingredients are well combined.
- Set aside 1/4 cup of the crumble then press the mixture into the tin then place in the fridge for 30mins.
- Make the cheesecake. Beat the cream cheese with an electric mixer until smooth then add the condensed milk and gelatin. Beat until well combined.
- Take out the tea bags out of the cream. In a separate bowl, pour the tea infused cream and whip till soft peaks.
- Fold the cream into the cream cheese mixture.
- Pour half of the cheesecake mixture into the tin then carefully spoon all but 4 tbs of the caramelised apple. Pour the rest of the mixture on top. Smooth out the top. Place in the fridge to set for about 4 hours.
- Once set, garnish the top with the left over crumble and caramelised apple.
- Make the butterscotch sauce. Place all the ingredients in a small saucepan, bring to the boil and cook for 5 minutes.
- To serve, drizzle with butterscotch sauce on slices of the cheesecake.