Candy Apple Cheesecake

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What’s your favourite dessert to order at a restaurant? Cheesecake? Crème Brûlée? What if I told you that I have a dessert recipe that contains the best elements of both of those? The crackling burnt sugar of the crème brûlée on top of the creamy smoothness of a vanilla cheesecake, with a bite of delicate apple surprising you every now and then. Could anything be more alluring than that?

Candy Apple Cheesecake
Candy Apple Cheesecake

This summer my family had our second annual backyard campout at my sister’s place. It can only be called a campout because we eat and play outside two days in a row and have a campfire in the evenings. We, um, all go home to our beds at night. Don’t laugh; someday you will understand. Maybe. Anyway, we were planning the food and I asked my sisterchicks what dessert we should have on Sunday noon with our grilled hamburgers. Without missing a beat, one of them replied, “Crème Brûlée”. Of course! Who doesn’t have Crème Brûlée with hamburgers at their campout? It seemed totally normal to us and furthermore, it was providential, because I had a lot of egg yolks in my fridge left over from a Pavlova I had made earlier. And so it was, and the Crème Brûlée slid deliciously down our gullets that hot sunny September noon in my sister’s back yard.

I made this delightful cheesecake for my daughter-in-law’s birthday party on Sunday. It was a hit, even though the crust was a little soggy and the cheesecake had flattened due to water leaking through the required foil wrap. I eliminated the water bath the second time I made it and it seemed okay without it, so you don’t have to worry about a waterlogged cheesecake. It is unapologetically decadent for those occasions when you want an unapologetically decadent dessert. This particular cheesecake has a lighter, less cakey texture than most due to the custardy filling method. I used gluten-free gingersnaps for the crust and that added the perfect amount of spice. Add the crackling sugar topping… I’m telling you; this baby is gooood! Good enough for Christmas, in fact.

Candy Apple Cheesecake

Candy Apple Cheesecake

For this dish I chose to use Crispin (also known as Mutsu) apples, because they hold their shape nicely when cooked. Plus the flavour and crunch of them is phenomenal right now. I love to eat them fresh too. The Crispin is a large, firm, yellowish-green apple. 

Note: Various people have asked me which culinary torch I would recommend. I have the Orblue Culinary Torch and have been extremely pleased with it. I can’t wait to try it on a meringue. 

IMG_20171209_161433091_HDR.jpg
Crispin (Mutsu) Apple

This post is sponsored by Martin’s Family Fruit Farm. The recipes, views and stories are my own. 

Candy Apple Cheesecake

Ingredients

Crust:

Candy Apple Cheesecake
Candy Apple Cheesecake
  • 1 3/4 cups gingersnap crumbs (approximately 255 gr) (you can use gluten-free cookies if you wish)
  • 2 tablespoons brown sugar
  • 4 tablespoons butter

Cheesecake:

  • 3 (8 ounce or 250 gr) packages cream cheese, room temperature
  • 1 cup sugar
  • 1 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 1/2 cups of whipping cream (do not whip)
  • 10 large egg yolks (you can freeze the egg whites for another use)
  • 1 1/2 cups finely diced firm apples (I used Crispin)
  • 3 tablespoons white sugar (for the brulée)

Directions

Preheat oven to 350° F. Get out a 9-inch springform pan. With a rolling pin or food processor crush the gingersnaps into fine crumbs. Melt butter in a medium bowl. Add gingersnap crumbs and sugar and stir together with a fork. Press firmly into ungreased pan. Set springform pan on a baking pan and bake for 15 minutes. Remove from the oven and let cool while you make the filling.

Lower the oven temperature to 325° F. In a large bowl or stand mixer, beat the cream cheese for 4 minutes, making sure to scrape sides and beaters to incorporate any lumps. Add 1 cup sugar, vanilla, and salt, and beat for another 4 minutes. Meanwhile, heat the cream on medium low heat until it is hot, but not boiling.

Beat the egg yolks in a small mixing bowl until they are thick and pale yellow, about 2 minutes. While beating the yolks, pour cream slowly into the bowl, beating all the while, so that the yolks don’t curdle.

Beat the cream cheese mixture on low while adding the yolk/cream mixture slowly to it. Be sure to scrape the sides of the bowl a few times to eliminate any lumps. The batter is pretty thin. Peel and chop apples and fold them gently into the batter by hand. Pour the batter over the cooled crust, smoothing top.

Bake for 90-95 minutes. It is done when it is turning golden and is mostly set in the middle, yet jiggles slightly when you shake it gently. Turn off the oven and open the door slightly to cool down. Let the cheesecake cool gradually for 1 hour in the oven. Remove cheesecake and finish thoroughly cooling on a rack before covering and refrigerating it for at least 4 hours.

When ready to serve, gently loosen sides of pan and transfer cheesecake carefully to serving plate. Sprinkle the 3 tablespoons of sugar evenly over the top of cheesecake. Use a kitchen torch to caramelize the sugar or you can try putting it 6″ under the broiler for a few minutes, but watch very carefully! It burns easily. If you use the broiler method, don’t put it on the serving plate until the caramelizing is done. I like the control I have with my torch. It will take several minutes to do the entire surface. The sugar is done when it starts to liquify and turns a dark golden colour. Let it sit for a few minutes to harden. Cut with a knife dipped in hot water and cleaned between every slice. Garnish with thin apple wedges, broken gingersnap cookies, pomegranate seeds, frosted cranberries, or whatever you wish!

Note: I did try the waterbath cheesecake method again, and I will confess that the end result is a creamier cheesecake. If you choose to try it, here’s how. Lay three pieces of heavy-duty foil on your counter. They should be about 5″ larger than your springform pan on all sides. Set your pan in the middle of the foil, then carefully fold up the foil around the sides of the pan. Begin curling the top edges of the foil together, and keep curling until you can curl them around the very top rim of the pan. Tuck any stray edges up under the curl. You don’t want to have it hanging into the cheesecake. Bake the crust normally without the water bath. Heat water in a teakettle. When the crust is done, set it into a large pan or roaster with deep sides that is big enough to hold your pan. Pour the filling on top of the crust. Set the pan in the oven and carefully pour the hot water around the sides of the pan. Bake, cool in oven, then take the pan from the water and remove the foil for the last cooling outside of the oven. There you go!

One thought on “Candy Apple Cheesecake

    newyorknorthfineart said:
    December 14, 2017 at 3:44 pm

    Wow! This looks great. I will have to try it. This is an idea I am trying to spread this holiday season. https://www.youtube.com/watch?v=Hidlnk1NC10 If you like it, please share it. Thanks, Rita

    Like

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