Apple Cheesecake

 

An apple a day keeps the doctor away, and why not having your daily apple intake by making this amazing cheesecake :-). This is definitely the best cheesecake I've ever eaten! Apples, cinnamon, the crunchy crust and the smooth yet not too sweet filling...OH MY..it's insanely delicious!

 

 

 

 Crust14 digestive graham cracker, mixed into crumbs
50 gram butter, melted
2 tbsp sugar
1 tsp ground cinnamon

Glazed Apples4 medium apples, peeled and cored
2 tbsp butter
2 tbsp sugar
1 tsp ground cinnamon

Filling800 gram cream cheese, softened
1 dl (100 ml) sugar
1 dl (100ml) corn starch
2 tsp vanilla sugar
4 eggs
1 dl heavy cream

Preheat oven to 175°C. For the Crust, mix all ingredients in medium bowl. Press firmly onto bottom and 22cm springform pan. Set aside. Bake in the oven for about 5 minutes.

For the Glazed Apples, cut apples into thin slices, add remaining ingredients to apples in large skillet. Cook on medium heat 5 to 10 minutes or until apples begin to caramelize, turning frequently. Arrange arrange apples on bottom of the baked crust.

For the Filling, beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Gradually beat in sugar, vanilla and corn starch. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Add the cream and beat again on low speed. Spoon evenly over apples.

Bake 40 to 60 minutes or until center is almost set. Turn oven off and allow cheesecake to cool in oven for 30 minutes with door slightly ajar. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

ENJOY!