I designed this recipe in my mind, pondered over it for a week or so and then finally pieced various recipes together and came up with this. It is divine. Not too sweet. And amazing served with the warm caramel sauce. Great if you love fruit filled Cheesecakes.
This recipe has five components, so it takes extra time, but the results are well worth it!
If you don’t think you will like the tartness of the sourcream cheesecake, then you can easily substitute the sour cream for whipped cream, just like my vanilla bean cheesecake recipe here.
I used Rapadura Sugar instead of Brown Sugar inside the cheesecake for something different, but you can interchange the Brown Sugar with Caster Sugar if you wish.
If you’re running short of time, you can always use apple pie filling from a can and then just gently cook it with the spices, or you could use bought caramel topping. I like to make things from scratch as much as possible.
If your Caramel is dark brown then it is likely to be burnt, and it will taste burnt. It takes less than a minute to burn a good caramel, so be quick, make sure you only use a medium heat. Go lower if in doubt. If you do burn it, don’t worry, i did too, but then i made it again, learnt from my mistakes and it was awesome!
If you want salted caramel (it’s personal preference) use Salted Butter and Add the salt at the end. If you don’t, stirring in some Vanilla Extract at the end instead of salt would be nice. Full credit for the caramel goes to Sallysbakingaddiction.com I have learnt so much from her!
- 1 Kilogram Granny Smith Apples, (800 grams peeled, cored and chopped into 8ths)
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Unsalted Butter
- 1/4 Cup Brown Sugar
- 1/2 Cup Water
- 2 Tablespoons Cornflour
- 250 gram packet of plain biscuits, eg milk coffee, arrowroot etc.
- 160 grams Unsalted Butter, melted
- 500 grams Philadelphia Cream Cheese (2 x 250g packages), softened
- 300 grams Sour Cream (1 Cup)
- 2 teaspoons Vanilla Bean Paste
- 1/3 Cup Brown Sugar
- 1/2 Cup Plain Flour
- 1/4 Cup Brown Sugar
- 1/2 teaspoon Cinnamon
- 45 grams Cold Butter
- 200 grams Caster Sugar
- 90 grams Unsalted Butter (cut into 8-10 cubes) (use salted butter if you want salted caramel)
- 1/2 Cup (120 ml) Thickened Cream
- 1 teaspoon Salt (only if you want salted Caramel)
- Line the base of a large springform tin (22-26cm) and grease the sides.
- Coat the peeled, cored and chopped apples with the lemon juice.
- In a medium saucepan over medium heat melt the butter, add the apples and place the lid on the saucepan. Cook, checking regularly and stirring to ensure they don't stick. Once softened, add the sugar and connamon and stir through.
- In a small bowl, stir the cornflour into the water until smooth and lump free.
- When the apples have softened, but not gone mushy, add the cornflour and water mixture, stir through and for cook a few more minutes until mixture has thickened. Set aside to cool.
- In a food processor, chop the biscuits until they resemble fine crumbs, add the melted butter and process further until well combined.
- Line the base of the cheesecake tin with the biscuit mixture using a cup to press up the sides.
- Place in the freezer until required.
- In a large bowl, beat the softened Philadelphia Cream Cheese and Sour Cream, Add the sugar and Vanilla and beat on high until smooth and lump free.
- Carefully spread the apple filling evenly into the cheesecake base.
- Spread the cheesecake filling carefully over the top of the apple filling.
- Refrigerate until ready to serve
- Preheat oven to 180 degrees celsius.
- In a small bowl stir to combine the dry ingredients.
- Cut the butter into the dry ingredients using a pastry cutter, or use your fingers to rub it in.
- Once mixture resembles fine crumbs, squeeze into clumps and bake in oven until lightly toasted, but do not burn.
- In a medium saucepan over medium heat, heat the sugar stirring constantly with a wooden or silicon spoon until melted. Sugar will start to clump, be sure not to let it burn.
- As soon as the sugar is completely melted and there are no clumps remaining, the melted sugar will be light brown, add the butter cubes and immediately stir in, the mixture will bubble.
- The second that the butter is completely incorporated, add the cream slowly, stirring constantly. The mixture will bubble violently.
- As soon as the cream is combined the caramelisation happens very quickly, boil for only 30-60 seconds stirring constantly then remove the caramel from the stove.
- If you want salted caramel, add the salt and stir through.
- If you are not using the caramel straight away, pour it into a microwave safe jar, as you will need to microwave it slightly to make it runny again so that you can pour it easily.
- Store in the refrigerator for up to 2 weeks.
- Scatter the Cinnamon Crumble over the top of the cheesecake, then decoratively pour over caramel.