APPLE CRISP CHEESECAKE
Apple Crisp Cheesecake is the best Fall cheesecake with its delicious cinnamon apple flavor and the alternating of crunchy, soft and creamy consistencies.Enclosed in a crispy cinnamon biscuit crust, the most creamy and rich classic cheesecake batter matches perfectly with a fresh apple topping enriched with a buttery crunchy crumble.If you like the flavor of an Apple Pie matched with an irresistible decadent Cheesecake, this is the dessert you surely deserve!
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
Store the cake in refrigerator for about 5-6 days.