Apple almond cheesecake

    Apple almond cheesecake


    29 people made this

    About this recipe: This isn't your typical cheesecake... The base is made with ground almonds, topped with a cream cheese filling and finally with a heap of sugared and spiced apples. Top with a sprinkling of flaked almonds and it's ready to be baked. Make a day ahead.

    Serves: 8 

    • 125g plain flour
    • 70g ground almonds
    • 4 tablespoons caster sugar
    • 110g butter, chilled
    • 1/4 teaspoon almond extract
    • 225g cream cheese, softened
    • 4 tablespoons caster sugar
    • 1/4 teaspoon cream of tartar
    • 1 egg
    • 5 tablespoons dark brown soft sugar
    • 1 tablespoon plain flour
    • 1 teaspoon ground cinnamon
    • 500g thinly sliced apples
    • 5 tablespoons flaked almonds

    Prep:40min  ›  Cook:40min  ›  Extra time:1hr30min chilling  ›  Ready in:2hr50min 

    1. To make base: in a small bowl, combine I25g flour, 70g ground almonds and 4 tablespoons sugar; rub in butter until crumbly. Add extract. Shape dough into a ball, gently press dough against the bottom and up the sides of a 23cm springform cake tin. Refrigerate for 30 minutes.
    2. To make filling: in a medium-sized mixing bowl, beat cream cheese, 4 tablespoons sugar and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over base.
    3. To make topping: in another medium-sized bowl, combine dark brown soft sugar, 1 tablespoon flour and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with flaked almonds.
    4. Bake at 180 C / Gas 4 for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of tin to loosen; cool 1 hour longer. Refrigerate overnight. Remove from tin.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate