Apple Crumble Cheesecake 苹果金宝芝士蛋糕
This Apple Crumble Cheesecake is refreshing and yummy. The crispy streusel which comprises of chunks of diced apple and raisins balances well with the light and not so sweet cheesecake. If you have been following my cheesecake recipes, you’ll know that this is a very basic cheesecake which I’ve shared many times before on my blog. It’s just a tweak of mix and match with slight changes of flavour to the cake.
It is really easy to make this baked cheesecake by steam baking. Firstly prepare the biscuit base and place inside the refrigerator for later use. Then cook and thicken the chopped green apples with a little cornstarch solution and set aside to cool. Prepare the crumble with butter, dry demerara sugar and flour (you may also add some cinnamon powder as it works well hand in hand with apples). Just rub the crumble with your finger tips together to lumpy and place in the refrigerator until ready to use. Making the cheesecake is really easy, just follow the easy instructions with the egg separation method and steam bake at low heat for about 45-50 minutes. Leave the the cheesecake to cool and chill in the refrigerator for a few hours before serving. You’ll definitely love this cheesecake with every bite.
You’ll definitely love this cheesecake with every bite
Apple Crumble Cheesecake
- 100 g marie biscuits - or digestive biscuits
- 85 g melted butter
- 3 green apples - or 4 green apples
- 2 tbsp lemon juice
- 100 g caster sugar
- 50 g raisins
- 30 g butter
- 1/2 tsp cinnamon powder - optional
- 1/2 tbsp cornstarch - + 1/2 tbsp water, mix well
- 50 g plain flour
- 50 g dry demerara sugar - or coarse sugar
- 40 g cold butter - chopped
- 3 egg yolks - used large eggs
- 250 g cream cheese - room temperature
- 25 g caster sugar
- 65 ml dairy whipping cream
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 lemon zest
- 2 tbsp cake flour/plain flour - sifted
- 3 egg whites
- 1/4 tsp lemon juice
- 35 g caster sugar
- Biscuit base - Grease the sides of a 8 inch removable cake pan and line the bottom with parchment paper. Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add melted butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined greased cake pan (use a removable 8 inch round cake pan). Put the tin in the fridge for later use.
- Apple topping - Peel and core apples, then diced and toss with lemon juice. Add butter in pan at low heat. Pour in diced apple, sugar and stir till sugar dissolved. Cook for another 3-5 minutes till apples are tender, then add cornstarch solution and stir well. Off heat and add raisins, stir well again and set aside to cool.
- Crumble topping - combine all ingredients - rub butter into flour mixture till crumbly with your finger tips. Keep chill in fridge.
- Cheese filling - Cream the cheese and sugar together at low speed. Gradually pour in whipping, beat till smooth at medium speed. Continue beating and vanilla extract, lemon juice and zest, mix well .
- Add egg yolks one at a time and beat until all combined followed by 2 tablespoon of flour. Transfer cheese mixture into a large bowl.
- In another clean bowl, whisk egg whites and lemon juice till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.
- Gently pour cheese mixture into prepared cake pan. (Wrap the cake pan with aluminium foil to prevent cheesecake batter seeped through the pan).
- Steam bake cheesecake in preheated oven at 160 deg C for 30 minutes till the top semi-set.
- Take out the cake pan from the oven. Spread cooked apple on top followed by the crumble topping and continue to bake for another 20 minutes.
- Remove cheesecake from pan after cooling. Chill cheesecake for several hours before serving.
- 100克 巧克力饼干
- 80克 溶化牛油
- 3个 青苹果，可用到4个苹果
- 2汤匙 柠檬汁
- 1/2 汤匙 玉米淀粉 + 1/2 汤匙 水
- 30克 牛油g
- 50克 葡萄干
- 100克 砂糖
- 1/2茶匙 肉桂粉 （可不放）
- 金宝层 – 铺面料
- 50克 底筋面粉/普通面粉
- 50克 原蔗糖或很粗白糖
- 40克 冷牛油
- 3个 蛋黄（我用70克鸡蛋）
- 25克 细糖
- 65克 动物性鲜奶油
- 1茶匙 香草香精
- 2汤匙 柠檬
- 1粒 柠檬皮屑
- 2汤匙 底筋面粉/普通面粉，过筛
- 3个 蛋白
- 1/4茶匙 柠檬汁
- 35克 细糖
- 饼底 – 将饼干放入保鲜袋中，再用擀面棍压碎饼干，然后一个碗里用手把饼干碎与融化奶油抓匀，压入烤盘底部（8寸活动烤盘，底部铺纸傍边抹油），压平压紧。铺好饼干后，把蛋糕模放进冰箱备用。
- 苹果料 – 苹果洗净，去皮，去核。切小丁壮，搅入柠檬汁拌匀。热锅加入牛油和苹果丁，肉桂粉及砂糖，以小火煮至糖融化，继续搅拌约3-5分钟至苹果丁变软，慢慢倒入淀粉水至浓稠即可熄火。盛起待凉。
- 铺面料 – 将铺面材料混合一起成小碎粒，收入冰箱冷藏，备用。
- 芝士馅料 – 用电动打蛋器以底速度搅打奶油芝士和细糖。慢慢的倒入动物性奶油, 用中速度搅打至顺滑。然后加入香精，柠檬汁和柠檬皮屑搅匀。
- 蛋白霜 – 再另一个干净大碗，把蛋白和柠檬汁打至起泡，细糖分次加入， 打致硬性发泡。蛋白霜分3次拌入奶油芝士糊里，用刮刀翻拌均匀。
- 取出蛋糕，铺上苹果料及撒上面料（步骤3）； 再放入烤箱继续烤20分钟即可。
Wow, what a delightful dessert!
Thank you Cheah!
Cheesecake with my favourite streusel topping…definitely a winner for me!