100 g unsalted butter, melted
1 packet wheat biscuits
4 green apples, cut into small chunks (peel discarded)
300 g caster sugar
400 ml water
4 tsp. gelatine powder
300 ml thickened cream
250 g cream cheese
400 ml clear apple juice
300 g – 350 g frozen blackberries, slightly thawed
In a food processor, blitz the base ingredients until it resembles a rough breadcrumb. Into a deep spring-form cake tin lined with baking paper, tumble in the cheesecake base mixture and level the surface. Pop in the fridge for 15 mins.
In a pan on medium heat, combine the apples, 200 g caster sugar and 250 ml water. Stir and simmer for 15 mins. Add a touch more water if it becomes too dry. Once simmered, combine 2 tsp. gelatine with 150 ml boiling water in a jug. Stir to dissolve and pour over the apple mixture. Stir to combine, then remove from the pan onto a plate and allow to cool slightly.
Whip the thickened cream and 100 g caster sugar until thick. Tumble in the cream cheese and gently whip until smooth. Add the slightly cooled apples and blend thoroughly to combine.
Remove the base from the fridge and pour the apple cream filling over the top. Return to the fridge for a further 15 mins, then arrange the blackberries on top. Return to the fridge for another 5 mins.
Add the remaining 2 tsp. gelatine into a jug with 50 ml apple juice to dissolve.
Into a pan, pour the remaining 350 ml apple juice and bring to a gentle simmer just to heat through. Once heated, combine with the dissolved gelatine. Gently pour over the top of the cheesecake and return to the fridge for a further 2 hours.