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Apple Crumble Cheesecake with Biscoff Crust
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Apple Crumble Cheesecake with Biscoff Crust

2 h 30 minPara 12Nutri-Score D€€
de @teakandthyme13 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • Biscoff cookies (finely crushed)Panadería250 g
  • butter (melted)Lácteos100 g
  • cream cheese (at room temperature)Lácteos600 g
  • sugarDespensa150 g
  • eggs (at room temperature)Otro3 piezas
  • sour creamLácteos120 g
  • vanilla extractDespensa10 ml
  • cinnamon (ground)Especias4 g
  • apples (peeled and diced)Frutas y verduras4 piezas
  • brown sugarDespensa60 g
  • lemon juiceFrutas y verduras15 ml
  • flourDespensa100 g
  • rolled oatsCereales60 g
  • cold butter (cubed)Lácteos80 g

por ración

Nutrición

382kcal

Carbohidratos
33 g
Proteínas
6 g
Grasas
25 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde desmontable
  • Bol
  • Sartén
  • Batidora de varillas
  • Horno

paso a paso

Preparación

  1. Make the Biscoff crust

    • Crush the Biscoff cookies into fine crumbs and mix with the melted butter.
    • Press the mixture firmly into the bottom and up the sides of a springform pan.
    • Chill the crust while you prepare the filling.
    Paso 1

  2. Cook the apples

    • Peel and dice the apples.
    • Cook them in a frying pan with the brown sugar, cinnamon and lemon juice until tender and slightly caramelized.
    • Let cool completely.
    Paso 2

  3. Make the cheesecake filling

    • Beat the cream cheese with the sugar until smooth.
    • Add the eggs one at a time, then the sour cream, vanilla and cinnamon, mixing just until combined.
    • Pour the filling over the chilled crust.
    Paso 3

  4. Make the crumble topping

    • Rub the flour, oats, brown sugar and cold butter together with your fingertips until crumbly.
    Paso 4

  5. Assemble and bake

    • Spoon the cooled apples over the cheesecake filling.
    • Scatter the crumble topping evenly on top.
    • Bake at 160 °C until the edges are set and the center still slightly jiggles.
    Paso 5

  6. Cool and serve

    • Let the cheesecake cool, then refrigerate until fully set.
    • Release from the pan and slice.
    Paso 6
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