Neven Maguire's Apple Crumble Cheesecake

INGREDIENTS

• 3 Simply Better French Honey Crisp Apples, peeled and diced
• 250ml Sparkling Tipperary Apple Juice
• 2 packets Simply Better Handmade Irish Shortbread
• 100g butter
• 2 cartons Simply Better Original Irish Cream Cheese
• 125g icing sugar
• 1 tsp vanilla extract
• 250ml Simply Better Single Source Irish Jersey Cream
• 3 Tbsp Simply Better Handmade Crunchy Peanut Granola
• 1 carton Simply Better Handmade Sea Salt Toffee Sauce

METHOD

1. Put the apples into a heavy-based saucepan or frying pan. Add the apple juice and put on a low to medium heat. Bring to a simmer and then cover with a lid. Continue to cook for 8-10 minutes until the apples are soft but still holding their shape. Strain off the liquid and reserve. Set aside to cool.
2. Put the shortbread in a food processor and blend to fine crumbs. Melt the butter and put in a bowl with the shortbread crumbs. Mix well and use to line the bottom of a parchment lined 9.5” springform tin, pressing down well with the back of a spoon.
3. Put the cream cheese in a large bowl with the vanilla extract and then sieve in the icing sugar. Whisk together until smooth and combined. Pour in the cream and whisk again until thick. Add in two thirds of the apples and carefully fold together. Spread the mixture on to the shortbread base and leave to set in the fridge for at least 2 hours or preferably overnight.
4. Once the cheesecake is set, remove carefully from the tin and put on a cake stand. Add the rest of the apple mixture on top and then sprinkle with the granola and finally drizzle with the sea salt toffee sauce to serve.