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Apple Crumble Cheesecake
Dessert

Apple Crumble Cheesecake

2 hPour 10Nutri-Score D€€
par @lara_bakes_27 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • digestive biscuits (crushed)Boulangerie200 g
  • butter (melted)Produits laitiers100 g
  • cream cheese (at room temperature)Produits laitiers600 g
  • sugarÉpicerie150 g
  • eggs (at room temperature)Produits laitiers3 morceaux
  • sour creamProduits laitiers150 g
  • vanilla extractÉpicerie10 ml
  • cornstarchÉpicerie15 g
  • apples (peeled, cored and diced)Fruits et légumes4 morceaux
  • cinnamon (ground)Épices5 g
  • brown sugarÉpicerie50 g
  • flourÉpicerie120 g
  • oatsCéréales60 g
  • cold butter (cubed)Produits laitiers80 g

par portion

Nutrition

493kcal

Glucides
48 g
Protéines
8 g
Lipides
30 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à charnière
  • Saladier
  • Batteur électrique
  • Poêle
  • Four

pas à pas

Préparation

  1. Make the biscuit base

    • Crush the digestive biscuits into fine crumbs.
    • Mix the crumbs with the melted butter until evenly coated.
    • Press the mixture firmly into the base of the springform pan and chill.
    Étape 1

  2. Cook the apples

    • Peel, core and dice the apples.
    • Cook the apples in a frying pan with the brown sugar and cinnamon until slightly softened.
    • Let cool completely.
    Étape 2

  3. Prepare the cheesecake filling

    • Beat the cream cheese with the sugar until smooth.
    • Add the eggs one at a time, then the sour cream, vanilla extract and cornstarch.
    • Mix until just combined and creamy.
    Étape 3

  4. Make the crumble topping

    • Rub the flour, oats, brown sugar and cold butter together with your fingertips.
    • Stop when you get a chunky, sandy crumble.
    Étape 4

  5. Assemble

    • Spread the cooked apples over the chilled biscuit base.
    • Pour the cheesecake filling on top and smooth the surface.
    • Scatter the crumble evenly over the filling.
    Étape 5

  6. Bake

    • Bake in a preheated oven at 170 °C until the edges are set and the centre still slightly jiggly.
    • Let cool, then refrigerate before releasing the pan and slicing.
    Étape 6
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