APPLE CRISP CHEESECAKE
Ingredients
Crust
- 300 g (10,5 oz) Digestive biscuits or other similar tea biscuits
- 140 g (2/3 cup) unsalted butter melted
- 1 tsp cinnamon powder
Crumble
- 90 g (3/4 cup) all purpose flour
- 50 g (1/4 cup) brown sugar
- Pinch of salt
- 1 tsp cinnamon powder
- 50 g (1/4 cup) unsalted butter chilled and cubed
- 30 g (about 20) pecans or your favourite nut, coarsely chopped
Apple Topping
- 3 small size apples or 2 very large apples
- The juice from about 1/2 lemon
- 30 g (2 tbsp) brown sugar
- 1 tsp cinnamon powder
- 6 g (1/2 tbsp) cornstarch
Cheesecake
- 145 g (2/3 cup) sugar
- 6 g (1/2 tbsp) corstarch
- 500 g (17,5 oz) cream cheese like Philadelphia type chilled
- 2 tsp vanilla extract
- The zest from 1/2 lemon
- 120 g (1/2 cup) whipping cream chilled
- 120 g (1/2 cup) unsweetened Greek yogurt or sour cream
- 3 eggs room temperature
Instructions
Crust
- Crush the biscuits using a food processor until crumbs form.
- Add cinnamon, melted butter and process until evenly moistened.
- Press the crumbs mixture with the back of the spoon into the bottom and 4cm-1,5inch up side of a 20cm-8inch springform pan. A 22cm-8,5inch works well too.
- Refrigerate until use it.
Crumble
- In a medium-size bowl, place flour, sugar, salt, cinnamon and mix to combine.
- Add the cubed chilled butter and cut it with a fork and knife, or a pastry cutter, until the butter is evenly distribute.
- In the end use your fingers (chilled your hands with cold water if you have warm hands) and form fine crumbs.
- Incorporate chopped pecans and set aside (store in refrigerator mostly if you live in a hot climate).
Apple Topping
- Peel, core and chop the apples into small/medium cubes.
- Transfer into a large bowl, drizzle with lemon juice, add brown sugar, cinnamon powder, cornstarch and mix until completely coated and combined. Set aside.
Cheesecake
- In a large bowl mix together sugar with cornstarch until no lumps.
- Add cream cheese, vanilla, lemon zest, whipping cream and miz few minutes with a hand mixer until completely combined and a bit thick.
- Add yogurt and eggs one at a time: when you add the eggs don’t overbeat the batter and stop just until combined (you don't have to incorporate air in the batter by mixing the eggs).
- Pour the cream cheese filling over the prepared crust.
- Gently place the chopped apples on top (be careful to DO NOT add the juice the apples release!), then the crumble on top of the apples.
- Bake the cake in preheated oven (no fan, upper+lower heat) at 160°C-320°F for 50-55 minutes: it's ready when still jiggles a bit in the center; then turn off the oven, slightly open the oven door and leave the cake in the oveb for about 30-40 minutes so it starts to slightly cool down.
- Take it out and cool down completely at room temperature.
- Cover and refrigerate for at least 4 hours, better overnight.
- Unmold the cake and serve it!
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
You can turn this Apple Crisp Cheesecake into an Eggless recipe substituting the Cheesecake batter with the batter I’m using in my Classic Eggless Cheesecake recipe.
In this case I suggest to use a 22cm-8,5inch springform pan since the Eggless Cheesecake batter is a bit more than the one I made for this Apple Crisp Cheesecake.
When you set aside the Apple Topping, the chopped apples mixed with cornstarch, sugar and cinnamon, release water: be careful to let this water in the bowl and to not add it on top of cheesecake when you place the chopped apples on top!
For the Cheesecake batter, use cream cheese and whipping cream chilled: in this way your batter will turn out thicker and the apples on top won’t sink.
Otherwise use the eggs at room temperature: it will be more easy to incorporate them into the cheesecake batter. Remember that you don’t have to mix too much the batter when incorporate the eggs in cheeseckae. If you don’t incorporate air with the eggs, your cheesecake won’t crack on top.
