Cheesecake in a Glass with Apple Compote and Bastogne Biscuits

Cheesecake i Glas med Æblekompot - Nem opskrift uden husblas

Cheesecake in a Glass with Apple Compote and Bastogne Biscuits

An easy recipe for cheesecake in a glass – made without gelatine. It tastes like a spoonful of old-fashioned Danish apple trifle (gammeldags æblekage) – in cheesecake form.

Course Dessert

Cuisine Danish

Nøgleord Cheesecake in a glass, cheesecake without gelatine, Easy cheesecake

Total Time 30

Servings servings

Calories 543kcal

Ingredients

Biscuit base

175 g Bastogne biscuits or Biscoff/speculoos biscuits
50 g butter

Cream cheese filling

200 g full-fat cream cheese
250 ml whipping cream (38% fat)
50 g icing sugar
2 tsp vanilla sugar
50 ml freshly squeezed lemon juice

Apple compote

300 g apples – weight once peeled and cored
50 g caster sugar
2 tbsp lemon juice
1 vanilla pod, seeds scraped out
50 ml water – perhaps a little more

Topping suggestions

Fresh apple slices
Fresh thyme
Crushed Bastogne biscuits
Crystallised white chocolate – click here for the recipe

Instructions

Apple compote

Peel the apples and cut them into small dice.
Put the diced apple, water, sugar and vanilla seeds in a saucepan and simmer over a medium heat until the apples are tender – about 10-12 minutes. Stir from time to time.
You can add the empty vanilla pod too; it gives the compote plenty of flavour – but it may make it a little darker.
Turn off the heat, add the lemon juice and mash the apples with a whisk, or give them a quick blitz with a stick blender.
The compote should ideally keep some texture – but of course you can also blend it completely smooth.
Chill the compote until it is completely cold – and adjust the consistency with a little more water once cooled, if needed.

Biscuit base

Melt the butter in a saucepan and take it off the heat.
Blitz or crush the biscuits to fine or medium-fine crumbs, and stir them into the butter.
Divide the biscuit mixture between 6 serving glasses. Don't press the crumbs down as you would for a classic cheesecake – they should just sit in a neat, even layer.

Cheesecake without gelatine

Put the cream cheese, whipping cream, icing sugar, vanilla sugar and lemon juice in a bowl and whisk until the mixture thickens.
Take care not to over-whisk – the filling should be soft and creamy.
Spoon the cream cheese filling into a piping bag – it makes it much easier to control – and pipe it into the glasses.
Top each glass with a generous tablespoon of apple compote, and decorate, if you like, with fresh apple slices, crystallised white chocolate, fresh thyme or similar.

Nutrition