No bake Apple pie cheesecake (Print Version)
# Ingredients:
→ Crumble
01 -
70g brown sugar
02 -
20g granulated sugar
03 -
60g soft butter
04 -
90g all-purpose flour
05 -
1 tsp ground cinnamon
→ Apple Filling
06 -
5 medium apples, peeled and sliced
07 -
Peel of 1 lemon
08 -
2 star anise
09 -
2 tsp ground cinnamon
10 -
60g butter
11 -
70g water
12 -
120g brown sugar
13 -
1 tsp cornstarch + 2 tbsp cold water
→ Cheesecake Filling
14 -
500g cream cheese
15 -
½ tsp ground cinnamon
16 -
200g heavy cream (35% fat)
17 -
35g granulated sugar
18 -
70% of the cooked apple filling
→ Crust
19 -
200g crushed Biscoff or spiced cookies
20 -
45g melted butter
# Instructions:
01 -
Mix brown sugar, granulated sugar, ground cinnamon, soft butter, and flour in a bowl until combined. Toast the mixture in a pan over medium heat for 3–4 minutes, then cool completely.
02 -
In a saucepan, simmer the sliced apples with lemon peel, star anise, ground cinnamon, butter, water, and brown sugar until the apples are soft. Remove the lemon peel and star anise, then thicken the mixture with a cornstarch slurry by combining cornstarch and cold water.
03 -
Blend cream cheese, ground cinnamon, and 70% of the cooked apple filling until smooth. In a separate bowl, whip heavy cream with granulated sugar to soft peaks, then fold the whipped cream into the cream cheese mixture.
04 -
Mix the crushed cookies with melted butter until evenly combined. Press the mixture firmly into the bottom of a 17cm springform pan to form the crust.
05 -
Layer half of the cheesecake mixture onto the prepared crust. Top with a layer of the cooked apples and crumble. Add the remaining cheesecake mixture and smooth the top.
06 -
Refrigerate the assembled cheesecake for at least 8 hours or overnight to set completely.
07 -
Warm the remaining apple filling. Spoon it on top of the cheesecake along with extra crumble before serving.
# Notes:
01 -
Ensure all ingredients are fully chilled before assembling for best texture.