Apple Vanilla Cheesecake with Crumble Topping

 

Apple Vanilla Cheesecake with Crumble Topping.

Perfect for October. And November or December. Even in the spring, to be honest, Apple Cheesecake always hits the spot 😅

Here’s the recipe:

For the Crust:

• 2 1/4 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup sugar
• A pinch of salt

For the Filling:

• 17.6 oz quark (low-fat or 20% fat content)
• 17.6 oz Greek yogurt or plain yogurt (with at least 3.5% fat)
• 7 oz sour cream or crème fraîche
• 7 oz sugar
• 1.8 oz cornstarch
• 1 packet of Bourbon vanilla sugar
• 1 tablespoon vanilla paste
• 7/8 cup heavy cream
• 2 eggs
• 4 apples

For the Crumble Topping:

• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup butter

Here’s how to make it:

1. Preheat the oven to 320°F (160°C) in convection mode (or 356°F/180°C in conventional mode).

For the Crust: 2. Knead all the crust ingredients into a smooth dough and evenly distribute it in a springform pan with a diameter of 10-11 inches (26 – 28 cm), while also creating a raised edge. I like to press the dough into the pan with my hands, but you can also roll it out on a lightly floured surface before placing it in the springform pan.

For the Filling: 3. Whisk all the filling ingredients except the apples until they are well combined and creamy with no lumps. Pour this mixture over the crust.

4. Peel and cut the apples into small pieces, then spread them over the filling.

For the Crumble Topping: 5. Knead all the ingredients for the crumble into a crumbly dough and sprinkle it in coarse pieces over the apple layer.

6. Bake the Apple Vanilla Cheesecake with Crumble Topping for about 1 hour and 10 minutes. Afterward, let it cool completely before removing it from the pan. Enjoy your delicious creation!