It is surprising and different,
stunning and full of joy,
It can wait patiently in the fridge for its moment to be served,
It sweeps with flavors and textures hidden in its wonderful bite.
It’s the kind of cake no one will ever forget,
the one everyone in the family will wait for in every holiday.
It is a cake of home and good days,
a cake of joy and excitement,
A few enjoyable minutes of preparation,
no whipping or separating eggs,
a short bake,
and it’s yours.
Apple Cheesecake | Photo: Daniel Lila | Styling: Hamutal Yakubovich
Apple Cheesecake
Ingredients
Fits a 26 cm round pan:
For the cake base:
- 25 g melted butter
- 1 egg (size M/L)
- A pinch of salt
- ¼ cup sugar
- 1 cup almond flour
- ⅓ cup cornstarch
- ¼ cup baking powder
For the apple mixture:
- 3 green apples
- 20 g butter
- 2 tablespoons sugar
- ½ teaspoon cinnamon (optional)
- ¼ cup milk
For the baked cheese mixture:
- 250 g mascarpone
- 500 g white cheese
- 200 g sour cream
Note: I recommend mixing all the cheeses together, straining them in a cotton cloth, and removing all the excess liquid. At least 2 hours of straining, even overnight. Without straining the cake will still turn out wonderful, but with a completely different texture.
- ½ cup sugar
- A pinch of salt
- 4 eggs (size M/L)
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ¼ cup cornstarch
- 1 flat teaspoon baking powder
For the cream topping:
- 200 g sour cream
- ½ cup powdered sugar
Preparation
Preheat the oven to 175°C, preferably on turbo mode but not mandator.
Prepare the apples:
Peel the apples and cut them into thin (but not too thin) slices. Place the butter, sugar, and cinnamon in a bowl and melt in the microwave. Transfer the butter mixture to a saucepan, add the apple slices and the milk, and cook everything on low heat for a few minutes, until the apples soften slightly and the milk evaporates. Let the apples cool.
Prepare the dough:
Put the egg, melted butter, salt, and sugar in a bowl and mix well. Add the almond flour, cornstarch, and baking powder and form an easy-to-work dough ball. If the dough is a little sticky, add 1-2 tablespoons of cornstarch gradually until the dough is light and easy to work with.
Roll out the dough between two baking papers into a circle the size of the pan base. Bake the dough for 10-12 minutes until it sets a little and dries out.
Prepare the cheese mixture:
Put the mascarpone, white cheese, and the strained sour cream in a bowl and mix. Add the sugar, salt, and vanilla extract and mix again to a smooth mixture. Add the eggs one by one, mixing each time until combined. Add the cornstarch and baking powder and mix again to a uniform batter.
Arrange the cooked apples evenly over the baked crust. Pour the cheese batter on top and bake for 35-40 minutes until the cake is slightly golden and just set. After baking, leave the cake to cool in the oven, turned off, with the door slightly open. Then transfer to the fridge until serving.
Prepare the cream topping:
Put the sour cream and powdered sugar in a bowl and mix well.
When ready to serve, cut a nice slice of cake, place a spoonful of the cream topping on top, and enjoy.
A little extra from me:
- You can keep the cake in the fridge in an airtight container for four days.
- You can prepare the cake and the cream topping two days in advance and store them separately in the fridge in sealed containers.
- I strongly recommend straining the cheeses before preparation – two hours or overnight. The cake turns out completely different after straining.
Apple Cheesecake- preparation steps | image: Essy Roz
Apple Cheesecake- preparation steps | image: Essy Roz
Apple Cheesecake- preparation steps | image: Essy Roz
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