Apple Crumble Cheesecake - This cheesecake has everything one can ask for from a dessert: plenty of fruit, front and center; oodles of cream cheese, silky and rich; ample toasted crumble, crackly and crunchy.
Keyword: apple cheesecake, eggless cheesecake, apple cheesecake with crumble
Author: Natasha Minocha
120gmsMarie biscuits, crushed
150gmsRaw sugarYou can use regular white sugar too
2mediumApples, thinly sliced, tossed in 2 teaspoons of lemon juice
40gmsCoconut sugarYou can use brown sugar
Topping ( optional)
Caramel sauce* see notes
Preheat your oven to 180C. Keep a springform 8" pan handy. Cover the bottom and sides of the pan with aluminum foil.
Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.
Beat the cream cheese and sugar in a large bowl with an electric mixer.
Mix in the cream, flour, cinnamon powder, and vanilla extract. Whisk well until smooth.
Pour onto the prepared crust.
Place the apple slices on top of the filling.
In a small bowl combine the oats, flour, sugar, cinnamon powder, and melted butter. Mix well with your hands or a fork. This should be a clumpy mixture.
Scatter over the apple slices.
Bake the cheesecake for 50-55 minutes until the center feels just a bit wobbly to touch.
Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.
Let the cake cool on the countertop for another hour and then refrigerate for at least 10 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
Drizzle over caramel sauce, if using. Slice and enjoy!
* You can find the recipe for vegan caramel sauce here.
Apple Crumble Cheesecake - https://www.tashasartisanfoods.com/blog/ -September 21, 2021