Apple cheesecake recipe
Apple Cheesecake recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|1||cheesecake base of choice|
|For the Filling:|
|500 g||cream cheese|
|½ tsp||vanilla extract|
|80 ml||concentrated apple juice OR|
|125 ml||apple puree|
|cornflour, if required|
|For the topping:|
|2 medium||dessert apples, peeled cored and thinly sliced|
|30 g||walnuts or pecans, chopped|
Heat the oven to Gas Mark 4, 180°C, 350°F. Press your chosen base mixture into an 8-inch, 20cm loose-bottomed cake tin, and bake or chill according to instructions. Allow to cool if baked.
Mix the cheese, sugar and vanilla in a bowl at medium speed with an electric mixer. Add the eggs and mix until well blended. Add the concentrated juice (or purée). If very loose, add 1-2 tbsp of cornflour to thicken and blend well.
Pour the mixture into the base and bake for about 40 minutes until the centre is just set.
Cool in tin and then remove tin side and transfer cake from the base to a serving plate. Chill for at least 3 hours.
To finish: Heat the butter in a small pan with the caster sugar and lightly fry the apple slices until just softening and lightly coloured. Do not allow to go mushy. Remove and set aside to cool.
Decorate the top of the cake with the apple slices and drizzle some of the butter and apple flavoured syrup over the slices. Sprinkle the chopped nuts evenly over the top and serve immediately.
ca. 1 hr
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