Healthy Apple Crumble Cheesecake Recipe
Buttery crumble on top, creamy apple cheesecake and a rich Biscoff crust make this cheesecake the most flavourful cheesecake of all time!
Ingredients
For the Biscoff Crust:
- 100 g melted butter unsalted
- 250 g Biscoff biscuits crushed
For the Crumble Topping:
- 50 g brown sugar
- 60 g all-purpose flour
- 55 g unsalted butter melted
For the Cheesecake:
- 100 g granulated sugar
- 920 g soft cream cheese
- 150 g Greek yoghurt
- ½ tsp ground ginger
- 50 g brown sugar
- 1 tbsp ground cinnamon
- 2 tsp vanilla extract
- 4 eggs large, at room temperature
- ½ tsp ground nutmeg
- 2 apples small, peeled, cored, and roughly diced
Instructions
Prepare the Biscoff crust:
- First of all, in a medium bowl, combine the crushed Lotus biscuits with the melted butter and brown sugar.
- The crumbs should be then applied to the springform pan's bottom, after transferring them there with a silicone spatula
- Up until the time to add the cheesecake filling, let the dish chill in the refrigerator.
Prepare the crumble topping:
- Take a small bowl and stir together the melted butter, flour, and brown sugar until it resembles wet sand. Place in a cold, dry place to firm up.
Prep:
- Set a 9" springform pan on a baking sheet and preheat the oven to 325°F. Set aside.
Make cheesecake batter:
- To make cream cheese smooth and creamy, whip it in a sizable mixing bowl using an electric hand mixer. Then add Greek yoghurt, vanilla essence, cinnamon, ginger, nutmeg and brown sugars. Beat until mixed and creamy. Further, after mixing everything, add eggs and mix again. When your lined springform pan is about ¾ filled, pour the cheesecake batter in.
Apple layer:
- Spread diced apples over the cheesecake's top to add an apple layer.
Add crumble:
- Place a layer of crumble on top of the cheesecake by breaking up the crumble topping with your hands.
Bake:
- Thereafter, put a second pan in the bottom rack of the oven to bake. Bring hot water into the pan. Once the edges are firm but the centre is still wobbly, bake the cheesecake for 65 to 70 minutes. Put the cheesecake on the middle rack. Run an offset spatula over the cheesecake's edges right away.
Chill the cheesecake:
- cool the cheesecake completely at room temperature before putting it in the refrigerator. Set for at least 6 hours. Once the cheesecake gets chilled, remove it from the springform pan. Finally, the dish is ready to eat and you can enjoy it!
Notes
- Ingredients at Room Temperature: This is very crucial! Before mixing, make sure the cream cheese is at room temperature. If the cheesecake filling is still cold, beating it will result in the addition of too much air. It will spread little lumps of cream cheese. Moreover, the eggs must be at room temperature.
- Slow cooling: When the cheesecake cooking is complete, turn off the oven and open the door to allow the cheesecake to cool. Let it sit in the water bath of the off-button oven for an hour to cool. After an hour of cooling on the counter, take it out of the oven and place it in the refrigerator for at least 4 more hours. Because of this, it won't cool too fast and crack.
- Use of Sharp knife: Before removing the cheesecake from the springform pan, make sure it won't stick. You can do it by running a sharp knife over the edge of the outer ring.
- Don't overfill the pan: You need to leave at least 1" of room from the top rim of your springform pan. This is because some of the apples will sink to the bottom after you add them, shifting the batter. Also, a small amount of cheesecake extension will happen. You don't want it to overflow in the oven!
- Add a salted caramel drizzle: This serving suggestion is optional. This cheesecake is delicious on its own, adding salted caramel would elevate it. It can elevate it to new heights.