Apple Crumbled Cheesecake Recipe

Instructions:

For the Base:

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Melted butter and blended digestive biscuits

1. Blend the 250g digestive biscuits.

2. Drizzle the melted butter over the biscuits. Mix well together and press into a greased 9″ spring form pan.

3. Chill in the refrigerator while preparing the filling.

Preparing the filling:

1. Heat oven to 150 degrees Celcius.

2. Place all the ingredients for the apple filling into a sauce pan and cook until all the sugar dissolves and mixture thickens. Set aside.

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Apple filling

2. Beat the cream cheese until smooth.

3. Add in the sugar and lemon juice and beat until homogenize.

4. Add in corn flour and beat.

5. Pour in the whipping cream and beat until creamy.

6. Add in the eggs, one by one, beating a little each time after each egg. The resulting mixture is rather watery.

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Cheese filling mixture

7. Take out the springform pan with the chilled base from the refrigerator. Pour in half of the cheese mixture. Add the apple filling. Pour the remaining cheese mixture on top.

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24 Comments

    1. U forgot to put the tempreture of the oven for it to bake. So i assume it to be 180c ya? Looks great and the cakes in the oven now. Its sure looking good and i’ve added cinnamon powder into the apple and replaced the sugar for the apple filling to brown sugar.

    1. So the top of the cake will be burned more and it will give a nice brown color. If u use a normal pan, the sides will be brown instead.

  1. Looks so deluxious. All my favourites ingredients…..cheesecake with biscuit base, cashew crumbles and baked cinnamoned apple slices.

    Kudos to you for being a fantastic baker

    Alan´s last blog post..113

  2. thanks everyone for your lovely comments! have got requests to bake this again. lol 🙂

    cariso – baking the cheesecake in a water bath will ensure that the heat is more evenly distributed thus the cheesecake won’t crack. and it will also be able to retain its moisture. 🙂

    1. The is another method is to blending a little cornstarch into the batter or baking the cheesecake at a lower temperature and slow cooling it in the oven, turned off, with the door ajar. There is various of method to avoid cracks. Water bath is just one of the methods.

  3. Hi Lingzie..i tried this recipe for a fren’s farewell..brilliant one..its really easy for beginners to try..anyway i was in culinary school in taylors for 2 years..but havent baked in a year..

    Im really glad it turned out as how your photo shows..am going to teach a fren how to do this today too..loads of praises on this cake.. ^^ *cheers*

  4. There is a problem with the pan u using, springform pan isn’t used for water bath method. Well, water will flow inside.

  5. Hey there, thanks for sharing this awesome recipe! It was a hit with my family and definitely something that you don’t see every day. 🙂

    I baked the cashews to cook them before making the crumble, but I think the next time I’ll just leave it and let them cook while the cake is baking, cause the cashews came out a little too brown at the end.

  6. I love cheese cake and this filling is the best I have tasted. It’s so good I almost ate the filling before I finished putting it all together. Yummy! The whole family loved it.

  7. Can someone help me…
    I am from the UK so to me, “cornflour” is the stuff that is used to thicken sauces etc
    Maybe this recipe means actual flour made from corn though?

    Please help =/

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