Apple crumble cheesecake

About apple crumble cheesecake

Apple crumble cheesecake is a rich cheesecake with sweet and sour apples and topped with crispy crumble.  I think this is a cake that combines everyone’s favorite things. My family loves cheesecake and I make it quite often.  I also make crumble with seasonal fruits regularly. In fact, when combined, the crispy crumble and rich cheesecake go well together, and apples add freshness.

It’s easy to make, but it looks like an elaborate cake. Although you need to make apple compote and crumble, the process itself is very simple. Cheesecake just mixes the ingredients. Therefore, it is one of the cheesecakes that I would like you to make once. Everyone knows cheesecake, but I put a link to an article about cheesecake, please read it if you like. 

Recipe Tips

Apple

I cook apples in the microwave with sugar and lemon juice. Any apple that retains its shape when cooked is suitable, such as Jonagold, Fuji, Pink lady etc. It is also important to drain the excess water before adding it to the cheesecake. Otherwise, the cheesecake becomes watery.

I’m using apples here, but you can use canned pineapples, peaches, mandarin oranges, etc. instead. Even in that case, wipe off the water well before use.

Crumble

The recipe is plain crumble, but you can add cinnamon or lemon zest if you like. It depends on the fruit you use, but it’s also interesting to add cocoa powder to half the amount of crumble and randomly top with two types (plain and chocolate) of crumble. Please try various things to find your favorite one.

Cool the cake

After baking, cool to room temperature in the springform pan, then cool in the refrigerator for at least 3 hours (preferably overnight). After it has cooled completely, remove it from the cake pan and cut it cleanly.

Print Recipe

Apple crumble cheesecake

Apple crumble cheesecake is a rich cheesecake with sweet and sour apples and topped with crispy crumble. It is simple to make and very tasty.

Prep Time30 minutes mins

Cook Time45 minutes mins

cooling time5 hours hrs

Total Time6 hours hrs 15 minutes mins

Course: Cake, Dessert

Cuisine: American, European

Keyword: Apple, Apple crumble cheesecake, cheesecake, Cream cheese, Crumble

Servings: 6 people

Author: okawarishitene staff

Equipment

• 1 Springform pan -18~20cm diameter

Ingredients

• 2 Apples (Jonagold, Fuji, or Pink lady etc.)
• 40 gram Fine granulated sugar
• 1 teaspoon Lemon juice
• 40 gram All-purpose flour for crumble
• 40 gram Almond powder for crumble
• 35 gram Fine granulated sugar for crumble
• 35 gram Cold butter for crumble
• a pinch of Salt for crumble
• 200 gram Cream cheese
• 100 gram Fine granulated sugar
• 2 Large eggs
• 3 tablespoon All-purpose flour
• 2 tablespoon Lemon juice
• 200 ml Fresh cream

Instructions

• Line the springform pan with parchment paper.
• Make apple compote: peel the apples, remove the core, and cut into 2-3 cm cubes. Put apples, sugar and lemon juice in a microwave-safe bowl, wrap it with cling film, and cook in the microwave at 700W for about 3 minutes. Take it out, stir and wrap it, and heat it for another 2 minutes. Let it cool and put it in a colander to drain the excess water.
  
• Make crumble:  put flour, almond powder, fine granulated sugar, and a pinch of salt in a bowl. Add cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs.  Keep the crumble in the fridge until required.
  
• Preheat the oven to 180C =356F degrees.

  Place the cream cheese in a bowl and if it's hard, put it in the microwave for a few seconds to soften it a little. When it becomes a little soft, add sugar and stir well with a whisk until creamy.
  
• Add flour, lemon juice, eggs, and fresh cream in that order, and mix well with a whisk each time.
  
• Pour the cheesecake batter into a springform pan through a fine sieve strainer to remove any lumps.
  
• Place the apple compote evenly over the cheesecake batter.
  
• Hold the crumble dough firmly with one hand.
  
• Break it into small pieces and place it on the cheesecake batter. ( By doing this, the size of the crumble varies and the texture improves.) 

  Bake in an oven at 180C=356F degrees for 30 minutes, lower to 170C=338F degrees and bake for 10 to 15minutes until the crumble is golden browned.
  
• Transfer the cheesecake to a wire rack and cool to room temperature in the cake pan, then cool in the refrigerator for at least 3 hours (preferably overnight). After it has cooled completely, remove it from the cake pan.
  

Notes

you can use canned pineapples, peaches, mandarin oranges, etc. instead of apple. Even in that case, wipe off the water well before use.

It’s easy and delicious, so try making it.  Below I put links to other cheesecake recipes so give them a try as well.

Thank you for reading and Bon Appetit!