Cheesecake has always been one of my favorite desserts. I love pumpkin
cheesecake, chocolate cheesecake, and caramel cheesecake, but my
favorite cheesecake has to be the apple crisp cheesecake. It’s a perfect
combination of flavors and textures.
You have the delicious creaminess from the cream cheese layer paired
with the tart apples. The cream cheese provides everything that you
would normally get from pairing an apple crisp with vanilla ice cream.
The graham crumb base of the cheesecake is sweet and nutty, the cream
cheese layer is rich and creamy, the apples are sweet and tart, and the
crunchy crisp topping just completes the dessert. With Easter right
around the corner, this apple crisp cheesecake is the perfect dessert to
serve with Sunday brunch or afternoon tea
INGREDIENTS :
Crust:
2 large apples
Lemon
30g sugar
Cinnamon
50g Almond flour
30g flour
30g sugar
30g unsalted butter
80g biscuit
Filling:
200g Cream cheese
Powdered sugar
100 plain yogurt
2 eggs
16 potato starch
METHOD:
Base: peel and cut the apples and cook them with sugar, cinnamon and lemon juice. Mix almond flour, flour, sugar and biscuits, add melted butter and press all into the mold. Add also the cooked apples.
Filling: mix all the ingredients and pour on the base. Place the mold in a bigger tray, add water and bake at 320°F for 30 minutes, 250°F per 30 minutes and 380°F for 10 minutes.
Crust:
2 large apples
Lemon
30g sugar
Cinnamon
50g Almond flour
30g flour
30g sugar
30g unsalted butter
80g biscuit
Filling:
200g Cream cheese
Powdered sugar
100 plain yogurt
2 eggs
16 potato starch
METHOD:
Base: peel and cut the apples and cook them with sugar, cinnamon and lemon juice. Mix almond flour, flour, sugar and biscuits, add melted butter and press all into the mold. Add also the cooked apples.
Filling: mix all the ingredients and pour on the base. Place the mold in a bigger tray, add water and bake at 320°F for 30 minutes, 250°F per 30 minutes and 380°F for 10 minutes.
