I had a piece of cream cheese that has been in the fridge for a few weeks and it was meant to be used for one of the recipes from my newly bought cheesecake cookbook. But laziness got the better of me, and it continues to sit in the fridge until a day before the mover came over. I knew that I could not delay any further and quickly settled on a apple cheesecake recipe from the book.
The yummy cheesecake took less than 2.5 hours to bake and I managed to get it done just before meeting up my friends, HP and E for dinner. The cheesecake was distributed to the two ladies and I was really relieved that I did not have to consume the calories all by myself, ha!
Apple Cheesecake Recipe
80g biscuit, crushed
250g cream cheese, at room temperature
45g butter, at room temperature
2.5 tbs yoghurt
1.5 eggs, at room temperature
1 tbs self raising flour
1 tbs cornstarch
1/3 tsp cinnamon powder
1.5 tsp lemon juice
1/2 no. apple
3 tbs apricot glaze
To make the crust
1) Lightly grease a 18-inch springform pan.
2) In a medium sized bowl, combine crushed biscuit and melted butter.
3) Pressed the mixture onto the base of the pan.
4) Cover and refrigerate for at least 30 minutes.
To make cheesecake
1) In a separate bowl, beat butter and cream cheese with an electric mixer until light and fluffy.
2) Add sugar in two portions, mix well, then add in the eggs.
3) Sift flour and cinnamon powder over the batter, then mix thoroughly.
4) Scrape down the sides of bowl and beat in lemon juice.
5) Remove baking pan from fridge, and pour the batter onto the chilled crust.
6) Slice apple into thin slices and arrange on top of batter.
7) Bake in pre-heated over at 160 deg C for 25 mins, then increase the temperature to 180 deg C and bake for another 25 minutes.
8) Let the cheesecake cool to room temperature. In the meantime, heat up apricot glaze with some water, until it reaches the spreadable texture.
9) Brush apricot glaze on top of cheesecake. Serve.