Lemon Cheesecake with Cinnamon Crumble

Serves 4

For the cream cheese custard:
200g cream cheese
175g double cream
150g whole milk
Juice of1 lemon and zest of ½ lemon
90g caster sugar
1.3g agar agar
180g liquid egg yolk.

Cling film 4 small metal rings, over the top and bottom, then cut open one side. Combine the agar with 45g of caster sugar. Combine the egg yolks with the remaining 45g of sugar, and whisk until combined. Make sure you have a jug ready for the next stage, as you will need to work quickly when the mix is ready. In a saucepan, bring the milk, cream cheese, cream, lemon juice, zest and the sugar and agar mix, up to the boil. Reduce the heat and simmer for 5 minutes. Whilst mixing, add the egg yolk and sugar mix, and cook until the mix reaches 80 deg cel. When mix is ready, working quickly, pour mix into a jug and then into the rings. Place in the fridge to set.

 

For the poached apple:
250g cider
2 tablespoons sugar
½ Granny Smith apple, peeled and cored

Cut the apple into 8 pieces.Bring the cider and sugar up the the boil, add the apple. Bring back to the boil and reduce to simmer for 1 minute. Leave to cool in the liquid.

 

For the roasted apple:
4 granny smith apples

Preheat the oven to 220 deg cel. Cut the Apple into 4 and remove the core. Place on tray lined with parchment paper, and roast for 30 minutes until tender and golden brown in colour. Blend, and strain through a sieve.

 

For the caramelised apple:
80g caster sugar
20g butter
1 granny smith apple

Peel and core the apple, cut the apple into 4 slices (across the core). Place the sugar in a frying pan, with a splash of water, and boil until golden brown. Add the butter, followed by the apple. Cook for a couple of minutes, or until nicely caramelised and golden and then turn over and repeat.

 

For the fresh apple:
½ Granny Smith apple, slice the apple into batons just before serving.
250ml apple juice
12.5g vegetable gelatine.(Enough for 6)

Mix the juice and gelatine until combined. Bring to the mix to a boil in a small saucepan. Place in a jug, then pour a little mix on to 6small plates, one at a time. Working quickly, move the mix around to create a thin layer on the plate. Once set cut out with a metal ring.

 

For the Cinnamon crumble:
60g plain flour
30g caster sugar
60g melted butter
2g cinnamon
30g chopped pumpkin seeds
Pinch of Maldon sea salt

Preheat oven to 170 deg cel. Combine the dry ingredients, then add the butter, and mix until combined. Place the mix onto a nonstick tray and bake in the oven for 10-15 minutes or until golden brown and crispy.Cool, and then break up small pieces.