Vegan Apple Crumble Cheesecake

1.      Pop the spelt flour and baking powder into a large bowl. Add vegan butter, sugar, and cinnamon, and use the dough hooks of a hand mixer to form a dough. Wrap the dough in plastic wrap and refrigerate for about 1 hour.

1.      Meanwhile, peel and chop the apples, into 1.5cm cubes. Place in a pan with sugar, cinnamon, vanilla and vegan butter. Simmer over medium heat for 10 minutes or until softened. Pop to one side until needed. 

1.      In a bowl pop in the sugar, arrow root powder, and soy yogurt and give this a mix until smooth. Add in the zest, and juice of the lemon, vanilla, and butter and give this a good mix together. 

1.      Preheat the oven to 170°C convection. Line the bottom of a springform pan (approx. 24 cm Ø) with baking paper. Grease the edges with vegan butter and lightly dust with flour. 

1.      Press about 3/4 of the shortcrust dough into the pan, forming an approx. 4 cm high edge. Add the cooked apple pieces and pour the cheesecake mixture on top.

1.      Bake the cheesecake for about 30 minutes on the middle shelf. After 30 minutes, sprinkle the remining dough/crumble over the cheesecake and bake for another 20–30 minutes.

1.      In a medium saucepan add in all the ingredients. Pop on a medium heat and allow to boil. Bring it down to a simmer for 8-10 minutes, stirring occasionally. The longer it cooks, the thicker the sauce becomes.

 Allow the cheesecake to cool and serve with the warm caramel sauce.