Work in this order: stewed apples, peanut crumble, cheesecake crust, then cheesecake filling.
Put the cored, peeled apples, sugar, ground cinnamon, and lemon juice in a pot and cook down over low heat, stirring. Once it looks jammy, turn off the heat and let it cool.
Put the butter, peanut butter, muscovado sugar, and salt in a bowl and mix with a spatula.
Once combined, add the cake flour and mix gently. There’s no need to sift the flour. Don’t work it into one mass — stop as soon as the flour is coated in butter.
Squeeze it together with your hands to form crumbles.
Keep the finished crumble in the freezer until you’re ready to use it.
Grind the digestive biscuits finely, mix with the melted butter, then spread over the bottom of the pan and press down firmly with your hands.
Put the cream cheese and sugar in a bowl and loosen them with a sturdy spatula or a hand mixer.
Add the eggs and mix.
Add the heavy cream and sour cream and mix.
Add the sifted cornstarch and mix. If the batter is lumpy, strain it once through a sieve.
Pour the batter into the pan and bake in an oven preheated to 170℃ for 12 minutes. If you add the apples and crumble right after pouring, they may sink, so let the surface set a little first.
Take the pan out of the oven briefly.
Layer the stewed apples, then the peanut crumble, over the batter, and return to the oven for 30 more minutes.
Let cool at room temperature for 30 minutes, then wrap and refrigerate for at least 6 hours. Unmolding while hot can ruin the shape, so cool and chill it in the pan.
Tips
A sweet, lovable cake that was popular enough to sell out within 30 minutes.
Chill the cheesecake for at least 6 hours before cutting so it holds its shape and tastes its best.
Dip the knife in hot water and wipe it dry for cleaner slices.
The crumble loses its crunch over time. It keeps for up to 3 days, but it’s best eaten fairly soon.
Apple Crumble Cheesecake
Equipment: oven, mixing bowl, kitchen scale, sieve, pot
Ingredients (1 batch)
- digestive biscuits 140g, digestive biscuits or graham crackers
- unsalted butter 60g
- cream cheese 270g
- egg 100g
- cornstarch 10g
- sugar 58g
- heavy cream 90g
- sour cream 80g
- apple 250g, cored and peeled
- sugar 40g
- ground cinnamon 1g
- lemon juice 15g
- unsalted butter 40g
- peanut butter 20g
- cake flour 90g
- muscovado sugar 40g, or brown sugar
- salt a pinch
Instructions
1. Work in this order: stewed apples, peanut crumble, cheesecake crust, then cheesecake filling.
2. Put the cored, peeled apples, sugar, ground cinnamon, and lemon juice in a pot and cook down over low heat, stirring. Once it looks jammy, turn off the heat and let it cool.
3. Put the butter, peanut butter, muscovado sugar, and salt in a bowl and mix with a spatula.
4. Once combined, add the cake flour and mix gently. There's no need to sift the flour. Don't work it into one mass — stop as soon as the flour is coated in butter.
5. Squeeze it together with your hands to form crumbles.
6. Keep the finished crumble in the freezer until you're ready to use it.
7. Grind the digestive biscuits finely, mix with the melted butter, then spread over the bottom of the pan and press down firmly with your hands.
8. Put the cream cheese and sugar in a bowl and loosen them with a sturdy spatula or a hand mixer.
9. Add the eggs and mix.
10. Add the heavy cream and sour cream and mix.
11. Add the sifted cornstarch and mix. If the batter is lumpy, strain it once through a sieve.
12. Pour the batter into the pan and bake in an oven preheated to 170℃ for 12 minutes. If you add the apples and crumble right after pouring, they may sink, so let the surface set a little first.
13. Take the pan out of the oven briefly.
14. Layer the stewed apples, then the peanut crumble, over the batter, and return to the oven for 30 more minutes.
15. Let cool at room temperature for 30 minutes, then wrap and refrigerate for at least 6 hours. Unmolding while hot can ruin the shape, so cool and chill it in the pan.
https://hong-recipe.pages.dev/en/recipes/apple-crumble-cheese-cake/
Hong's Recipe