Apple cheesecake
rating4,8/5
Several hours (of which 30 min active)
The apple cheesecake combines the flavours of apple pie and cheesecake. With velvety smooth filling, cinnamon-flavoured apples and crispy oat crumbs, this delicious cake is sure to delight everyone.
Ingredients
| Quantity | Ingredient |
|---|---|
Base | |
| 200 g | candy sugar biscuits (lu bastogne) |
| 75 g | butter or margarine for baking |
Filling | |
| 600 g | 3 packs (200 g each) unflavoured cream cheese |
| 2 dl | sugar |
| 150 g | 1 pack crème fraîche |
| 1 tbsp | corn starch |
| 1 tsp | vanilla sugar |
| 3 pcs | eggs |
Cinnamon apples | |
| 400 g | apples |
| 1 tbsp | sugar |
| 1 tsp | cinnamon |
Oat crumbs | |
| 50 g | butter or margarine for baking |
| 3/4 dl | oatmeal |
| 1/2 dl | wheat flour |
| 1/2 dl | brown sugar |
Preparation (Oven 175°C)
- 1
Tighten the baking paper on the bottom of a springform pan (diameter 24 cm). Place baking paper strips on the edges.
- 2
Make the base. Finely crumble the biscuits in a food processor or with a rolling pin in a strong freezer bag. Melt the butter or margarine and mix it into the biscuit crumbs. Press the mixture to the bottom of the pan.
Quantity Ingredient 200 g candy sugar biscuits (lu bastogne) 75 g butter or margarine for baking - 3
Make the cinnamon apples. Wash and peel the apples. Remove the cores and dice the apples into small pieces. Mix the sugar and cinnamon with the apples.
Quantity Ingredient 400 g apples 1 tbsp sugar 1 tsp cinnamon - 4
Make the oat crumbs. Melt the butter or margarine and mix in the flakes, flour and sugar.
Quantity Ingredient 50 g butter or margarine for baking 3/4 dl oatmeal 1/2 dl wheat flour 1/2 dl brown sugar - 5
Make the filling. Thicken the room-temperature cream cheese using a spiral whisk or electric mixer. Add the sugar, crème fraîche, corn starch and vanilla sugar. Whisk until even. Beat and mix in the eggs one by one. Pour the filling over the base. Add the apple pieces and sprinkle the crumb mixture on the surface.
Quantity Ingredient 600 g 3 packs (200 g each) unflavoured cream cheese 2 dl sugar 150 g 1 pack crème fraîche 1 tbsp corn starch 1 tsp vanilla sugar 3 pcs eggs - 6
Bake the cake on the lower oven rack at 175 °C for about one hour. The finished cake should have a solid surface but should still be slightly wobbly in the middle. Cover the cake with baking paper if it seems to brown too much.
- 7
Turn off the oven and leave the cake to cool for about an hour with the oven door ajar. Cooling the cake slowly prevents the cake tearing. Place the room-temperature cake in the fridge for at least 4 hours, preferably overnight.
- 8
Remove the cake from the pan and lift it onto a serving plate.
Nutritional content
416
Energy kcal
1740
Energy kJ
25,3 g
Fat
15,4 g
Saturated fat
40,2 g
Carbohydrates
30,6 g
Sugar
1,7 g
Fibre
5,8 g
Protein
0,7 g
Salt
416
Energy kcal
1740
Energy kJ
25,3 g
Fat
15,4 g
Saturated fat
40,2 g
Carbohydrates
30,6 g
Sugar
1,7 g
Fibre
5,8 g
Protein
0,7 g
Salt
Nutritional information is provided for guidance only. When preparing food or baking for someone on a special diet, check the packaging labels to ensure the products are suitable.
Source: Finnish Institute for Health and Welfare, Fineli
