Ingredients
Cookies
- 60 grams (2.1 ounces) butter
- 40 grams (1.4 ounces) powdered sugar
- 1 egg yolk (18 grams)
- 110 grams (3.9 ounces) flour
- Pinch of salt
Cheesecake
- 190 grams (6.7 ounces) cookies
- 30 grams (1.1 ounces) butter
- 475 grams (16.8 ounces) cream cheese
- 85 grams (3.0 ounces) sugar
- 85 grams (1.5 pieces) eggs
- 95 grams (3.4 ounces) 33% cream
- 30 milliliters (1.1 ounces) lemon juice
- Zest of half a lemon
Caramelized Apples
- 1 large sour apple
- 50 grams (1.8 ounces) brown sugar
- 40 grams (1.4 ounces) butter
- Cinnamon to taste
Equipment
- Food Processor or Blender
Perfect for grinding cookies into fine crumbs.
- Mixing Bowls
Have a few different sizes handy for various mixing stages.
- Rolling Pin
Essential for rolling out the cookie dough evenly.
- 6.3-inch Springform Pan
This size is crucial to get the right cheesecake height and consistency.
- Cooling Rack
Ensure your delicious baked goods cool evenly and efficiently.
- Baking Parchment
Prevents sticking and makes cleanup easy.
- Whisk
For whipping eggs and other ingredients smoothly.
- Oven Thermometer
Keep track of your oven’s temperature for perfect results.
Instructions
Step 1
Cookies: Grind the soft butter with powdered sugar. Add the egg yolk, a pinch of salt, and flour. Mix in a blender. Put the dough in the fridge for 1-2 hours. Chilling the dough helps it hold its shape when baking.
Step 2
Roll out the dough to 0.2 inches thick, chop, and cool in the freezer before baking. Bake for 10-15 minutes at 356°F (180°C). Let the cookies cool.
Step 3
Cheesecake Base: Grind the cookies into small crumbs. Pour the melted butter into the crumbs to form a wet sand texture. Put the mixture in a mold and press it to form a base. Bake for 10 minutes at 356°F (180°C), then let it cool.
Step 4
Cheesecake Filling: In a bowl, combine the cream cheese, sugar, lemon zest, and a pinch of salt. Mix thoroughly. Add eggs one at a time, beating well after each addition. Pour in the cream and lemon juice, and whisk until smooth. Pour the mixture into the mold over the cookie base.
Step 5
Preheat the oven to 230°F to 266°F (110°C to 130°C). Place the cheesecake in the oven and a separate dish with hot water on the bottom. Bake for 90-120 minutes until the center is slightly jiggly. Allow the cheesecake to cool and refrigerate overnight. The water bath helps prevent cracks.
Step 6
Caramelized Apples: In a dry frying pan, melt the brown sugar until it turns a caramel color. Add the butter and stir. Add the apple slices and cinnamon. Cook, stirring constantly, for about 3-4 minutes, until apples are tender. Keep an eye on the sugar to avoid burning it.
Step 7
Decorate the top of the cheesecake with caramelized apples. Enjoy your delicious homemade cheesecake!
Servings
🍎 **Deliciously Decadent Cheesecake Serving Suggestions** 📜
Hosting a dinner party? Serve this cheesecake with a side of freshly whipped cream for an extra dose of indulgence. If you're having a relaxed family dinner, pair each slice with a scoop of vanilla ice cream 🍨—the hot caramelized apples melding with the cool ice cream will be a delightful surprise!
Want to add a little crunch? Sprinkle some chopped pecans or walnuts on top before adding the caramelized apples. For a more festive touch, drizzle caramel sauce over each slice and add a sprinkle of sea salt 🧂.
Don't forget to brew a fresh pot of coffee ☕ or perhaps a warm mug of apple cider—either beverage will complement the rich, creamy cheesecake and the sweet, spiced apples beautifully. Bon Appétit!
Variations
🥑 **Gluten-Free Variation**
Switch out the flour with a gluten-free flour blend in the cookie base. Ensure the cookies you use are also gluten-free. The rest of the ingredients remain unchanged, so you get the same delicious taste!
🌱 **Vegan Variation**
Swap out the butter for a plant-based alternative 🧈, and use a vegan cream cheese. Replace the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg). Use coconut cream 🥥 instead of heavy cream.
For the caramelized apples, opt for vegan butter and you're all set to enjoy a plant-based version of this delectable dessert!
Faq
- What if I don't have a springform pan?
You can use a regular cake pan, but make sure to line it well with baking parchment for easier removal.
- Can I use store-bought cookies for the base?
Yes, store-bought cookies will work fine, although homemade cookies offer a unique taste and texture.
- How do I know the cheesecake is baked through?
The center should still have a slight jiggle, but the edges should be set. This can take anywhere from 90 to 120 minutes.
- Why do I need to use a water bath?
A water bath helps bake the cheesecake evenly and prevents cracks on the surface.
- Can I make caramelized apples ahead of time?
Yes, you can prepare them in advance and reheat slightly before serving for the best texture and flavor.
- How long can the cheesecake be stored?
It can be stored in the refrigerator for up to 5 days. Make sure to cover it well to maintain its freshness.
