This recipe came up as a random idea for my Poppas 93rd birthday. It was something different. He always wanted me to make him apple turn overs but I couldn't just make him that for his birthday. He also likes cheesecake so why not combine them both?
My Poppa means a lot to me , He is a WWII Veteran and a hard working no-frills kinda of guy. I wanted this cake to be special and I wanted him to enjoy every bit of it. Everything on this cheese cake is made from scratch, from the crust on the bottom to the crumble on top of the cake. The cake went over very well. I knew this when my Poppa who eats like a bird went in for a 2nd slice! I really hope you guys enjoy it as much as we did, it was soo good that I'm thinking about making it again for the 4th of July.
Apples
-2 apples (we used golden delicious) but you could use a different type like Granny smith.
-1 Tbsp light brown sugar.
-1 Tbsp granulated sugar
-2 tsp ground cinnamon.
-2 tsp corn starch.
-1/2 tsp ground ginger.
-1/4 tsp freshly grated nut meg.
-1/8 tsp ground clove.
-The juice of half a lemon.
-A pinch of kosher salt.
-1 tsp of butter.
Apple preparation
1. Peel, core and slice the apples in to medium wedges.
2.Combine apple slices with the sugar,salt and spices, make sure they all get evenly coated.
3. Drain the excess liquid and place the apples with the butter in to a saute pan.
4. Add lemon juice then cook the apples till the become a bit softer and warm.
5. Add the 2 tsp of corn starch mix till it starts to stick to the apples.
Set apples aside till later.
Crumb topping
-1 1/4 all purpose flour
-2 1/2 Tbsp light brown sugar
-1/2 tsp cinnamon
-3/4 ounce butter (0.75)
Crumb topping preparation
1. Combine all of the ingredients together until it resembles grated cheese.
Set aside till later
Pate Sablee ( bottom crust)
-3 1/2 ounces cold butter cut in to small cubes
-Pinch of salt
-1 1/2 ounces powdered sugar
-1/4 tsp vanilla extract
-5 1/2 ounces all purpose flour
-1 egg yolk
Pate Sablee ( bottom crust) preparation
1. Combine butter, salt, confectioners sugar and vanilla in a stand mixer with paddle attachment. Mix on a low speed till just about crumbly.
2. Beat in egg and half the flour, scrape down the sides of the bow.
3. Add the remaining flour and combine till fully incorporated.
4.Spread crust evenly with your hands across the bottom of a per-greased and parchment lined 8-inch cake pan.
Bake in the oven at 325 degrees F for about 20 to 25 minutes, until light golden and baked through.
Remove from oven an let cool completely.
Cheesecake batter yields one 8 inch cheesecake
1 1/2 pounds of cream cheese
6 ounces of granulated sugar
1/4 fluid ounce of vanilla extract
1/4 fluid ounce strained fresh lemon juice
3 eggs
Cheesecake preparation
1. Grease the sides of your pan again
2.With the paddle on lowest speed,beat cream cheese smooth, stop mixer an scrape down bowl and beater.
3.With mixer running on the lowest speed, add sugar in a stream, stop and scrape.
4.Add vanilla, lemon juice and 1egg, mix only until absorbed.
5.Add the remaining eggs one at a time, scrape down bowl between each addition. Mix till well incorporated.
6. Take your pan with the pre-baked crust and start lining the bottom with the apple slices, start from the edges and worked in words until crust in completely covered.
7. Pour cheese cake batter in to the cake pan, then place the cheese cake in to a water bath. The water should come up to at least half way of the cake pan.
8. Bake at 325 degrees F for about 55 minutes or until light colored and firm except for the very center.
9. 5 minutes before the bake time is up, slide the cheesecake out of the oven and liberally top it with the crumbs.
10. Wrap and cool for at least 3 hrs but is better if done overnight.
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| Apple Crumble Cheesecake |
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| Apples cooking |
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| Bottom Crust |
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| Layered with apples |
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| Cheesecake out of the oven |
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| A slice from heaven |
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| Happy Birthday Poppa!! |
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