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Apple Crumble Cheesecake with Biscoff Crust
Dessert

Apple Crumble Cheesecake with Biscoff Crust

2 u 30 minVoor 12Nutri-Score D€€
van @teakandthyme13 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

12 personen
  • Biscoff cookies (finely crushed)Bakkerij250 g
  • butter (melted)Zuivel100 g
  • cream cheese (at room temperature)Zuivel600 g
  • sugarVoorraadkast150 g
  • eggs (at room temperature)Overig3 stukken
  • sour creamZuivel120 g
  • vanilla extractVoorraadkast10 ml
  • cinnamon (ground)Kruiden en specerijen4 g
  • apples (peeled and diced)Groente en fruit4 stukken
  • brown sugarVoorraadkast60 g
  • lemon juiceGroente en fruit15 ml
  • flourVoorraadkast100 g
  • rolled oatsGranen60 g
  • cold butter (cubed)Zuivel80 g

per portie

Voedingswaarden

382kcal

Koolhydraten
33 g
Eiwitten
6 g
Vetten
25 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Springvorm
  • Mengkom
  • Koekenpan
  • Handmixer
  • Oven

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Make the crumble topping

    • Rub the flour, oats, brown sugar and cold butter together with your fingertips until crumbly.
    Stap 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.
    Stap 5

  6. Cool and serve

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