Apple Streusel Cheesecake

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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