A Pleasure-Packed Cheesecake Recipe

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Apple Filling:

  • 3 medium-sized apples
  • 3 tablespoons brown sugar
  • A teaspoon of cinnamon
  • 45g butter
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon vanilla extract

Slice the apples thinly. Add sugar, cinnamon, butter, and vanilla. Cover and cook until softened. If the consistency isn’t thick enough near the end, mix cornstarch with water and add. It should have a thick consistency.

Crust:

  • 2 packs of biscuits
  • 90g butter (melted)

Place parchment paper in the base of a 21cm springform pan (I used 19cm; 21-22cm is more ideal). Wrap the outside with aluminum foil. Crush the biscuits in a food processor. Add melted butter, mix, and spread onto the base and sides of the pan. Flatten with a spoon. Chill in the fridge.

Cheesecake (all at room temperature):

  • 600g cream cheese
  • A little less than 1 cup of sugar (150g)
  • 200ml cream
  • 2 tablespoons flour (20g)
  • 3 eggs
  • 1 packet vanilla extract

Mix cream cheese and sugar. Add cream. Once combined, add flour and vanilla. Add eggs one at a time, mixing. Pour half onto the crust. Spread the cooled apple filling. Pour the remaining cheesecake mix. Bake at 160°C in a preheated oven for about 70-80 minutes. After an hour, check quickly. If the edges are set and the center slightly jiggles, it’s done. I poured a caramelized walnut mix on top, but you can sprinkle plain walnuts or make a crumble before baking if you prefer. Enjoy!

 
 
 

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