Matt Tebbutt showcased a delicious apple crumble cheesecake with salted caramel sauce on Saturday Kitchen.

The ingredients for the base are: 250g digestive biscuits, broken up, ¼ tsp ground cinnamon and 100g unsalted butter, melted, plus extra for greasing.

For the filling: 300g mascarpone, 600g full-fat soft cheese, 150g caster sugar, 1 tbsp plain flour, 3 large free-range eggs and 1½ tsp vanilla seeds, scraped from split vanilla pod.

For the topping: 4 Granny Smith apples, peeled, cored and finely chopped or sliced, 1 tbsp light brown sugar, ½ tsp ground cinnamon, 50g unsalted butter, cold and cut into cubes, 50g plain flour, 70g rolled oats and 60g soft light brown sugar.

For the salted caramel sauce: 150g unsalted butter, cut into pieces, 150g light brown sugar, 1 tsp fine sea salt and 180ml double cream.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.