This weekend was one of those weekends. Where you don’t feel like leaving home, want to lye around in your pyjamas and eat things you shouldn’t. It must be nearly Winter!
So my cure to my weekend was lots of hot yoga, I’m doing a 30 day challenge plus my normal home practice and to make this ah-mazing Apple Crumble Cheesecake.
I didn’t know if these cheesecake would turn out as expected because ‘hello’ there are NO graham crackers in the United Kingdom. Little did I know, this would turn out to be one absolutely fantastic cheesecake.
Crust and Apple Filling
Ok, so my foodography isn’t the best. It is what it is! Still looks tasty though.
Your cheesecake will be prepared in a 9″ springform pan. Don’t think about using a pie plate if you don’t have a springform pan, you’ll end up with a mess. You’d be better off using a pyrex or something along those lines.
- 3 Pink Lady Apples – You can substitute any other apples, these are my favourite.
- 1/2 Ground Cinnamon
- 2Tbsp Granulated Sugar
Peel and core the apples then slice, dice and place in a a saucepan with the sugar and cinnamon. Heat over medium heat until cooked through. Ensure that you are stirring often as the sugar can burn very quickly.
Whilst the apple mixture is cooking you can prepare the crust.
- 9 Digestive Biscuits
- 1/4 Cup Butter
Crumble the digestive biscuits into a crumb like state. Combine with the butter and press down into the bottom of your 9″ springform pan.
Once your crust is down, add the apple mixture on the top with 1/4″ between the apple mixture and the sides.
Streusel topping isn’t just perfect for this cheesecake, it’s also great for topping muffins, breads and oatmeal. It’s simple to make and keeps for a quite a while in a sealed container in the fridge.
- 1/2 cup Flour – I wouldn’t use self rising.
- 1/2 cup Packed Brown Sugar
- 1/4 cup Butter
- 1/3 cup Large Flake Rolled Oats – I used Scottish Oats
Mix completely then spread onto a rimmed baking sheet. Cook at 220C (350F) for 8 minutes or until browned.
Once it is done use your spatula to remove from the baking sheet, preferably into medium sized chunks.
Whilst the streusel topping is cooking you can be mixing up your cheesecake. You won’t need the oven until after your cheesecake is fully prepared, so time to get mixing.
So, unfortunately for you readers, I didn’t get a picture of this part of the recipe. I was too busy mixing and trying to keep my husband from dipping his fingers in the bowl to eat the mixture. But here’s how you make it:
- 750g Cream Cheese
- 1tsp Vanilla Extract
- 3/4 Sugar
- 3 Large Eggs
Combining these ingredients in much easier if the cream cheese is room temperature.
First combine the cream cheese, vanilla extract and sugar until fully mixed. Add the eggs one at a time, ensuring they are mixed in completely.
Once the mixture is complete pour over the apple mixture and crust.
By now your streusel should be finished and removed from the oven. Your cheesecake is ready to go in! Still at 220C (350F) cook your cheesecake for 35 – 40 minutes. The top should be lightly brown and a cake skewer should be clean when inserted and removed from the centre.
Insert a knife around the edge of your springform pan before releasing and removing the ring.
Allow your cheesecake to cool, then refrigerate for 4 hours. Top with streusel.