Apple Cinnamon Delight Cheesecake This delightful cheesecake features a creamy filling, a sweet apple compote, and a crunchy crumble topping, making it a perfect dessert for any occasion. Ingredients For the crust 180 g (6.3 oz) Biscoff cookies or graham crackers 6 tbsp (85g) unsalted butter, melted For the filling 500 g (18 oz) mascarpone cheese or block cream cheese, full fat 395 g (14 oz) sweetened condensed milk 225 g (½ cup) sour cream, full fat 4 tbsp smooth apple sauce, strained 2 large eggs, room temperature 2 tsp vanilla bean paste or extract 1 tsp ground cinnamon pinch ground cloves pinch nutmeg pinch salt Apple Compote 2 apples, such as Pink Lady 1 tbsp lemon juice 3 tbsp water 2 tbsp granulated sugar ½ tsp cinnamon 1 tsp cornstarch diluted in a little cold water For the crumble 150 g (1 cup + 2 tbsp) all-purpose flour 3 tbsp rolled oats ? cup (75g) light brown sugar ½ tsp cinnamon 2 pinches baking powder pinch salt ½ cup (115g) cold unsalted butter, cubed To Decorate caramel sauce Instructions Make the crust Mist a 7 inch loose-bottom cake pan (or a springform pan) with cake release. Line the bottom and sides with baking paper. Use a food processor to pulse the cookies into fine crumbs. Combine the melted butter with the crumbs and stir well. Tip the mixture into the prepared pan and press down firmly to create an even base. Chill in the fridge while you prepare the filling. Make the cheesecake filling In a mixing bowl, combine the mascarpone or cream cheese with the sweetened condensed milk, sour cream, apple sauce, vanilla bean paste, spices, and a pinch of salt. Beat until smooth with a hand mixer, ensuring to scrape down the sides and bottom of the bowl. Add the eggs and mix on a low setting to avoid incorporating too much air. Strain the mixture through a fine sieve for a silky texture, then pour over the chilled crust. Tap the pan gently to eliminate air bubbles. Bake in the oven Preheat the oven to 140°C (285°F). Bake the cheesecake for 45 minutes to an hour until set but still slightly jiggly in the center. Let it cool gradually in the oven with the door slightly ajar for a couple of hours. Or bake in an air fryer Place the cheesecake in the air fryer basket and bake at 140°C (285°F) for 20 minutes, then reduce the temperature to 120°C (250°F) and continue baking for another 30-40 minutes, until set with a gentle jiggle. Turn off the air fryer and let the cheesecake cool inside the basket with the door slightly open. Chill overnight Once cooled, cover the cheesecake and place it in the refrigerator to set for at least 8 hours or overnight. Prepare the apples Peel and dice the apples into small pieces. In a saucepan, combine the apples with lemon juice, water, granulated sugar, and cinnamon. Cook over low heat for 10 minutes or until softened. Stir in the cornstarch slurry and heat until the compote thickens. Transfer to a bowl and let cool completely. Make the crumble topping In a mixing bowl, combine the flour, oats, sugar, cinnamon, baking powder, and salt. Mix briefly, then add the cold cubed butter and rub between your fingertips until crumbly with small clumps. Spread the crumble on a baking tray and bake at 180°C (350°F) for 10-12 minutes until golden. Cool before adding to the cheesecake, storing any extra crumble in a jar at room temperature. Assemble the Apple Cinnamon Delight Cheesecake Release the cheesecake from the pan and transfer it to a serving plate. Top with the apple compote in the center and sprinkle the crumble on top. Drizzle with caramel sauce before serving.
