The loveliest apple cheesecake, – fresh, rounded, creamy and simply delicious. The cheesecake is made with a homemade apple compote cooked with vanilla, and topped with a soft apple jelly. The base is a mix of Bastogne biscuits (the caramelised cinnamon biscuits, similar to Lotus Biscoff) and oat biscuits, – the oat biscuits are there to balance the sweetness of the Bastogne biscuits.
The fresh apple cheesecake with vanilla and jelly pairs perfectly with the base, full of cinnamon, caramelised sugar and butter.
It suits every season, – a warm summer’s day, a blustery autumn day, a winter’s day with the snow falling, or a mild spring day when the trees are coming into leaf. It tastes exceptionally good, and it is remarkably easy to make.
Top it as I do, with soft thyme and white chocolate pearls, – or decorate with dried apple, fresh apple or whatever you like.
Apple Cheesecake with Bastogne Biscuit Base and Apple Jelly
Recipe for the most delicious cheesecake with apples and a Bastogne biscuit base.
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Ingredients
Biscuit base
- 200 g Bastogne biscuits or Lotus Biscoff / speculoos biscuits
- 50 g oat biscuits
- 100 g butter
Apple compote*
- 250 g apples, peeled and diced – weight without peel and core
- 40 g sugar
- 2 tbsp lemon juice
- 2 tbsp water
- 1 vanilla pod, seeds scraped out
Apple cheesecake
- 250 g cream cheese, full fat (not light)
- 250 ml whipping cream (38% fat)
- 100 g icing sugar
- 2-3 tbsp lemon juice
- 4 1/2 leaves gelatine
- *The apple compote, – approx. 150-200 ml
Apple jelly
- 250 ml good-quality apple juice
- 4 1/2 leaves gelatine
You will also need
- Cake ring or springform tin, approx. 18-20 cm
- Acetate cake collar
- Soft fresh thyme, to decorate
- Small white chocolate pearls
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Method
Biscuit base
- Melt the butter in a saucepan and turn off the heat.
- Blitz both types of biscuit to fine crumbs, and mix with the melted butter. Let the biscuit mixture cool slightly.
- Line the base of a springform tin with baking parchment, then fit an acetate cake collar around the inside of the ring. If using a cake ring, place it on a chopping board with a sheet of baking parchment underneath, and line the inside of the ring with acetate.
- Tip the biscuit mixture into the tin and press it out firmly so the whole base is covered and the crumbs are well compacted, – this way the base will not crumble when you slice the cake. Chill and leave to rest while you make the cream cheese filling.
Apple compote
- Put the diced apple, water, sugar and vanilla seeds in a saucepan, and cook the apples over a medium heat until tender – about 10-12 minutes. Stir from time to time.*You can add the empty vanilla pod to the pan as well; it gives the compote plenty of flavour – but may make it a little darker.
- Turn off the heat, add the lemon juice and blend the compote until smooth.
- Chill the compote until completely cold.
Apple cheesecake
- Soak the gelatine leaves in a large bowl of cold water for about 15 min.
- Whip the cream to soft peaks.
- Beat the cream cheese with the icing sugar and lemon juice. Beat until smooth and free of lumps.
- Then stir in the apple compote, and beat again until free of lumps.
- Melt the soaked gelatine in a small saucepan over a very low heat, – it only takes a few seconds, so keep an eye on it. Do not squeeze out the gelatine before melting; the little water clinging to it makes the melting easier to control. Alternatively, add 2 tbsp water. Remove the pan from the heat as soon as the gelatine has melted.
- Stir a couple of large spoonfuls of the cream cheese mixture into the pan with the melted gelatine, and stir until smooth and the mixture has cooled. Test with your little finger whether it is cool enough to fold into the cream cheese mixture; if not, add another spoonful.
- Fold the gelatine mixture into the cream cheese mixture, and stir well. Use gentle movements so you keep as much air in the mixture as possible.
- Fold the whipped cream into the cream cheese mixture.
- Pour the filling over the biscuit base, – spread it out with a spoon if needed, and tap the tin gently on the worktop to knock out any air bubbles and fill the tin completely.*It helps to warm the back of a spoon in a little hot water, dry it off, and use it to smooth the surface of the cake.
- Return the cake to the fridge and leave to set for at least 3 hours.
Apple jelly
- Soak the gelatine leaves in a large bowl of cold water for about 15 min.
- Warm 100 ml of the apple juice in a small saucepan, turn off the heat, and stir in the soaked, squeezed-out gelatine leaves, – one at a time.*The apple juice should not boil, just be warm enough for the gelatine to melt.
- Then stir the rest of the cold apple juice into the pan, and check that the liquid has cooled well. It should be no warmer than 30°C, – otherwise you risk melting the top of the cheesecake.
- Pour the apple juice over the cake, – ideally over the back of a spoon so the stream does not hit the cake directly.
- Chill the cake until the jelly has set, about a couple of hours, or ideally overnight.
- Decorate the cake with white chocolate pearls and fresh soft thyme.
Nutrition
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Skøn kage! Jeg lavede dobbelt portion af æblegrød for at smøre et lag på kiksebunden før ostecremelaget. Det gav den et mere intenst kick af æble 🙂
Hej Emma
Ej hvor dejligt st høre – tusind tak for de søde ord 🙂
Du skal næsten prøve min nye variant med æble, crumble og saltkaramel – den er så godt 🙂
Warm wishes, Dianna
Fulgte opskriften til punkt og prikke – og HOLD NU OP …. Sikke en skøn kage. Lavede den i tirsdags og her søndag eftermiddag er den stadig helt genial.
Så en perfekt gæstekage, da den ikke nødvendigvis skal laves på dagen.
1000 TAK for mange gode opskrifter
Hej Vibeke
Eeeej hvor gør det mig bare mega glad at høre, TAK fordi du skriver det – hvor er du sød:)
Tusind tak go ha en skøn dag 🙂
Warm wishes, Dianna
Efter 8 timer i køleskab og 1/2 blad husblas mere end opskriften, var cheesecaken ikke stivnet. Det begyndte at flyde ud på bordet så snart kageringen blev løsnet… hvad kan det skyldes?
Hej Louise
Det lyder mærkeligt. Min eneste tanke er, at husblassen ikke er blevet opløst ordentligt/måske har klumpet- og derved ikke stivnet cremen? 🙂
Warm wishes, Dianna
Hej Diana
1000 tak for mange super lækre opskrifter.
Kan man fryse cheesecake uden kiksebunden bliver blød når den skal serveres?
Kan man mon vente med at tilsætte geléen, til man tager kagen ud af fryseren (dagen før servering) og sætter den til optøning i køleskabet så vil geléen vel sætte sig…?
Venlig hilsen
Heidi
Hej Heidi
Kiksebunden kan sagtens tåle en tur i fryseren 🙂
Og med geléen vil jeg faktisk anbefale at vente til efter frys, da den godt kan få lidt frostskade i form af ujævnheder 🙂
Så lad det tø let op, inden den toppes med geléen, og så på køl med den igen 🙂
Warm wishes, Dianna
Hej Diana
1000 tak for mange super lækre opskrifter.
Kan man fryse cheesecake uden kiksebunden bliver blød når den skal serveres?
Kan man mon vente med at tilsætte geléen, til man tager kagen ud af fryseren (dagen før servering) og sætter den til optøning i køleskabet så vil geléen vil sætte sig…?
Venlig hilsen
Heidi
Hej
Kan man mon springe over hvor gæret er lavest, og købe en færdiglavet æblemos og anvende den?
hej Sara
Det kan du absolut ja, – det kunne jeg også selv finde på 😉
Warm wishes, Dianna
Er det mon alle slags æbler jeg kan bruge??
Hej Nathasja
Ja som udgangspunkt kan du bruge alle æbler, – men gerne nogle der ikke er FOR søde:)
Warm wishes, Dianna
Hej Dianna
Tror du, at kagen kan fryses?
Hej Maria
Det tænker jeg sagtens du kan, – Cheese cakes egner sig generelt super godt til at blive frosset:)
Vær opmærksom på at geléen godt kan få lidt “frist skader” på toppen, – de fleste forsvinder når kagen tøes op, men den kan godt for live ujævn i udseendet:)
Rigtig dejlig dag:)
Warm wishes, Dianna
Hej,
Da jeg rørte husblas (kølet med ostecreme) i ostecremen begyndte den at skille. Hvad kan dette skyldes?
Hej Nanna
Det har jeg aldrig hørt om før, og heller ikke selv prøvet (har lavet den 3 gange), – så det kan jeg simpelthen ikke svare på.
Ostecremen vil føles en smule “grynet” pga. æblegrøden, men det er den allerede inden husblassen røres i, og den skal naturligvis på ingen måde skille.
Det var da super ærgerligt, men jeg må desværre være dig svar skyldig.
Warm wishes, Dianna