Apple crumble and cheesecake, doing the same job at once. A rich baked cheesecake on a biscuit base, topped with spiced apple and a proper buttery crumble, then finished with a caramel drizzle over the top.
It is the one to bring out when the weather turns and nobody wants something light. Serve it at room temperature rather than straight from the fridge, the crumble is better for it.
Available as a full or half cheesecake. Baked fresh at Roberto’s in Springwood, where we have been making cheesecake for 42 years.
