• Caramelised Apples

1. Wash the apples. Remove the skin. Cut them into small cubes. Place them in a bowl.

2. Add sugar, cinnamon powder, salt and lemon juice.

3. Mix until well combined. Let it sit for at least 1 hour before use.

4. After 1 hour you’ll notice, there is lot of extracted sauce in the bowl.

• Prep the pan as shown in the video

• Crust (base)

1. In a food processor, add in the disgestive biscuits.

2. Pulse a few times until fine.

3. Add in the melted butter, pulse a few more time to incorporate until it become a wet sand.

4. Transfer them into the prepared pan.

5. Compress the crust with a remekin or any bowl that has a flat base to flatten the crust evenly.

6. Refrigerate for 30 minutes or while preparing for the following steps.

• Crumble

1. In the food processor, add in the flour, almond flour, cinnamon and sugar. Pulse a few time for a quick mix.

2. Add in the cold butter. Pulse a few more time to incorporate the butter.

3. Transfer into a bowl.

4. Cover and refrigerate until ready for use.

• Cheesecake

1. In a large mixing bowl, add in the cream cheese. Mix until softened and creamy.

2. Add in the sugar. Mix until well combined.

3. Add in the sour cream. Mix until well combined.

4. Break the eggs into a bowl, beat the eggs until even. Use only about 2½ eggs or about 150g, add into the cream cheese mixture. Mix until well combined, that you don’t see the yolks. ***

5. Add in the heavy cream and vanilla extract. Mix until well combined.

6. Sift in the cornstarch. Mix until well combined.

7. Add in the lemon juice. Mix until well combined.

8. Transfer into the prepared pan. Wiggle until the surface is even.

9. Add the caramelised apples onto the top.

10. Sprinkle the crumble onto the top of the apples.

11. Place the cake pan into slightly larger pan. This is to prevent water or moisture sipping into the base.

12. Place both the pans into the oven on a hot water bath. Prepare the hot water bath for about 1 inch height.

13. Bake in the preheated oven of 170°C/340°F for 60 minutes.

14. After 60 minutes, completely off heat. Let the cake pan sit in the oven for another 1 hour.

15. Remove the pan from the oven. Cover with cling film. Refrigerate for at least 6 hours or overnight.

• Apple caramel sauce

1. For the extracted apple caramel sauce, add them into a sauce pan.

2. Add in the sugar.

3. Cook on medium heat until the sauce is thickened and caramelised.

4. Transfer into a cup. Let it cool completely before use.

***EGG SUBSTITUTE INSTRUCTIONS:

1. As you omit the eggs, you’ll also need to omit the sugar from the egg recipe.

2. Instead of adding the eggs, add in the condensed milk (amount stated above). Mix until well combined.