Dear readers. Please note that this post is a sticky post to highlight my favorite recipe (which I will change once in a while) so if you want to read newer posts, just scroll down! Thanks!
I always have loads of spare apples lying around the house (don’t ask…it’s a loooonnnngggg story…) and I am always thinking of new ways to bake it. I know, I know, it is healthier, better, easier, simpler to just eat the apples as it is. I don’t know about you, I feel like a cow chewing, chewing and chewing when biting into the second and third apple…SO. Why not just use it to bake huh? After all, baking is so much more fun especially when my days of mixing, folding, stirring using only elbow grease is gone and it is so much more fun baking with a professional bosch mixer and loads easier too. No more sweating and grunting over the batter and it’s WAY faster too.
Anyway, I have come up with several different recipes to bake the apples so we don’t need to chew, chew and chew some more. If you’ve been through my blog, you will probably find that I quite often like to make apple crumble or apple crisp. While those are great dessert, it can get rather boring, you know? So, I went in search of other apple dessert recipes and in my previous post, I made apple chocolate cake. It was so good, it made me wanna just sit down and gulp down the whole cake. But I digress…let’s get back to this sinfully rich and creamy apple cheesecake recipe I am about to share with you. Before I start, tell me, does it look good?
And it’s not all that hard to bake too! Really. Well, it does involve some work, some stove-top cooking. But hey, it’s well worth the effort,ok? Promise! Just imagine the combination of the tarty flavours of the apples combined with the creamy richness of the cheesecake, it just makes you wanna continue eating and never stop.
A warning to all the health freaks and ‘I am on a diet’ people out there though, this is NOT diet food. While there’s fruit involved, it’s not healthy nor is it low calorie or low fat. Don’t blame me if you find your waist and hips rapidly expanding after baking this. Heck, even looking at it makes my hips expand by at least an inch.
Now, let’s get back to the task of creating this unhealthy, fattening but oh-so-good-it-makes-you-wanna-scream-in-muffled-mouthful-delight creamy delicious apple cheesecake.
What you see above are the main actors needed for this hip-widening, saliva-inducing, better-than-sex (well, that’s what I feel! It may make you fat but it doesn’t give you a squalling bundle after nine months!) dessert. You need apples, a lemon, cream cheese (to reduce the side effect of waist and hip widening, I use fat free cream cheese), graham crackers (otherwise known as digestive biscuits) sugar, eggs, vanilla essence and cinnamon powder (not shown here but it’s definitely in the recipe). Why no flour, you ask…well, you can see that my lemon cheesecake also does not contain any flour.
You will need to let the cream cheese soften first before you blend it together with the eggs, vanilla, sugar and cooked apples. The good thing about cheesecakes is that you can also make small mini versions on cupcake tins like this:
Then, you’d get cute bite-sized mini cheesecake like this one…
Now, that you’ve seen some of the steps involved…here’s the recipe proper:
Apple Cheesecake Recipe
500g cream cheese (fat free if you wanna reduce hip-widening side effects)
1 cup sugar (or use diabetic sugar if you really, really want to make it as healthy as possible but it’s not my fault if it tastes weird)
2 tsp vanilla essence
1/2 cup cooked apple topping
1/2 cup milk
For the base:
1 packet graham crackers
2 tbsp sugar
For the apple topping:
5 medium apples, cored & diced
1 tsp cinnamon power
3 tbsp sugar
For the apple topping:
Cook the apples over the stove in medium heat until soft then add sugar, cinnamon power and squeeze out the juice from the lemon into it. Stir and let it simmer for a few more minutes. Add more sugar if you prefer it to be sweeter or opt out the sugar if you like it tart.
For the base:
Blend the graham crackers until fine and add the butter and sugar. Process till it is fine and press it into the base of the pan. If you are using cupcake tins, line it with cupcake paper and press the graham crackers into the bottom of the base till firm.
For the cheesecake:
Process the cream cheese, eggs and sugar till creamy and smooth.Add in the rest of the ingredients and process till well mixed. Do not overdo it as it may create air pockets in your cheesecake.
Pour the batter into the prepared pan and base. Then pop the cake in to preheated oven and bake between 30 and 45 minutes at 180 degrees Celsius. Remember to place the cake pan on top of a water-filled tray so that the cake top will not crack or turn brown.
Once it’s done, take it out and let it cool. Pour the apple topping on top when you want to serve it.