This super sweet apple cheesecake is the perfect dessert and it’s SO easy to make

Anna Daly

Brought to you by Le Crunch French Apples.

This + a blanket + Netflix = perfection.

So we all know that apples are healthy. They’re nutritious, delicious, high in fibre, and they actually help prevent cardiovascular disease (go on, apples).

Apples are tasty, super handy (especially for the gym because of their high water content), and they’re a great savoury snack. But, you know what? Sometimes you just don’t want a savoury snack. Sometimes you need a little bit of sweetness in your life (everyone does).

So far be it from us to deny you your daily dose of sweet treat. We have teamed up with Le Crunch French Apples, who has a scrumptious dessert recipe that we know you’re going to LOVE. And not only is this dessert absolutely delicious, but it’s also filled with those delicious, nutritious apples. Exactly. You get to indulge yourself AND get that all-important helping of fruit in too.

If you’re stuck on which apples to use for the recipe, Gala or Golden Delicious apples are the best options, so pick up a few of those.

Now, without further ado, for all you apple and cheesecake lovers out there, here is the recipe for the heavenly…

Apple and cinnamon cheesecake

Serves: 8
Preparation time: 20 min
Cooking time: 40 min

Ingredients

4 apples (Gala or Golden)
400g digestive biscuits
100g melted butter
600g cream cheese
300g crème fraîche
250g caster sugar
2 eggs
Zest and juice of 1/2 lemon
25g flour
1 tsp cinnamon

Instructions

1. Line a loose-bottomed cake tin with greaseproof paper. Preheat your oven to 170°C.
2. Break up the digestive biscuits into fine crumbs in a food processor and mix with the melted butter and cinnamon.
3. Press the mixture into the bottom of the tin, bringing it up the sides and packing it in with the bottom of a glass. Bake for 10 minutes then remove from the oven and allow to cool.
4. Beat the cream cheese with the crème fraîche and sugar. Add the eggs one by one, beating well between each addition. Add the flour, lemon zest and juice and beat again.
5. Peel 3 of the apples and cut into fine slices, then cut the slices into 1cm pieces. Add the apple to the cheesecake mixture and mix with a wooden spoon to distribute. Pour over the cooked base.
6. Bake again for 40 minutes, making sure to leave the oven closed the whole time. Once finished, turn off the oven and leave to cool with the door close for a further 20 minutes.
7. Allow to cool completely in the fridge. When ready to serve, top with thin slices of apple – cut these just before serving to prevent them from browning.
8. Eat.