Apple Streusel Cheesecake

Wednesday, August 19, 2009

This is the perfect cheesecake for upcoming Autumn with the combination of apples, streusel and cheesecake. It turned out delicious except that it had a distinct lemon flavor. I didn't even use the lemon rind only the juice of one lemon. If you like lemon like I do, then it should be fine but it should be called Apple Lemon Streusel Cheesecake. I did like the shortbread crust. It was a change from the traditional graham cracker crusts usually used for cheesecakes. Soooo good.

Apple Streusel Cheesecake

1/2 cup butter, softened
1/3 cup sugar
1 cup flour

3 apples
1/4 cup sugar
2 tablespoons butter
2 tablespoons whipping cream
1 (250 g) package cream cheese, softened
1/2 cup packed brown sugar
2 eggs
1 cup sour cream
1 lemon juice, & rind

1/2 cup flour
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 cup butter, softened

Heat oven to 350.
For the crust: Cream butter& sugar thoroughly, blend in flour.
Press onto the bottom and 1/2 inch up the side of a a greased 9 inch springform pan.
Bake for 12-15 minutes or until slightly golden.
For the filling: Peel, core& halve the apples.
Cut into 1/3 inch thick slices.
In frypan,melt sugar with butter over medium heat,cook apples for 3-5 minutes or just until tender (and lightly browned) but not mushy.
Add cream and cook stirring occasionally for 5 minutes.
Set aside.
In a large bowl beat cream cheese with brown sugar until smooth.
Beat in eggs one at a time until just blended.
Beat in sour cream,lemon rind& juice.
Using a slotted spoon arrange apples over crust,cover with cheese mixture.
For topping: Mix the ingredients until crumbly.
Sprinkle over filling.
Bake 45 minutes or until centre is just set.
Cool thoroughly at room temp.
Chill at least 4 hours or overnight.

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