Dessert
Apple Crumble Cheesecake
2 hServes 10Nutri-Score D€€
D
2 h
2 hApple Crumble Cheesecake
what you need
Ingredients
digestive biscuits (crushed)Bakery200 g
butter (melted)Dairy100 g
cream cheese (at room temperature)Dairy600 g
sugarPantry150 g
eggs (at room temperature)Dairy3 pieces
sour creamDairy150 g- vanilla extractPantry10 ml
- cornstarchPantry15 g
apples (peeled, cored and diced)Produce4 pieces
cinnamon (ground)Spices5 g- brown sugarPantry50 g
flourPantry120 g
oatsGrains60 g- cold butter (cubed)Dairy80 g
per serving
Nutrition
493kcal
- Carbs
- 48 g
- Proteins
- 8 g
- Fat
- 30 g
what you’ll use
Tools
Springform pan
Mixing bowl
Hand mixer
Frying pan
Oven
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
most cooked first