Apple Vanilla Cheesecake with Crumble Topping.
Perfect for October. And November or December. Even in the spring, to be honest, Apple Cheesecake always hits the spot 😅
Here’s the recipe:
For the Crust:
- 2 1/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- A pinch of salt
For the Filling:
- 17.6 oz quark (low-fat or 20% fat content)
- 17.6 oz Greek yogurt or plain yogurt (with at least 3.5% fat)
- 7 oz sour cream or crème fraîche
- 7 oz sugar
- 1.8 oz cornstarch
- 1 packet of Bourbon vanilla sugar
- 1 tablespoon vanilla paste
- 7/8 cup heavy cream
- 2 eggs
- 4 apples
For the Crumble Topping:
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
Here’s how to make it:
- Preheat the oven to 320°F (160°C) in convection mode (or 356°F/180°C in conventional mode).
For the Crust: 2. Knead all the crust ingredients into a smooth dough and evenly distribute it in a springform pan with a diameter of 10-11 inches (26 – 28 cm), while also creating a raised edge. I like to press the dough into the pan with my hands, but you can also roll it out on a lightly floured surface before placing it in the springform pan.
For the Filling: 3. Whisk all the filling ingredients except the apples until they are well combined and creamy with no lumps. Pour this mixture over the crust.
- Peel and cut the apples into small pieces, then spread them over the filling.
For the Crumble Topping: 5. Knead all the ingredients for the crumble into a crumbly dough and sprinkle it in coarse pieces over the apple layer.
- Bake the Apple Vanilla Cheesecake with Crumble Topping for about 1 hour and 10 minutes. Afterward, let it cool completely before removing it from the pan. Enjoy your delicious creation!
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