i made this sour apple cheesecake to take on a camping trip with brian’s family last weekend. it was irrisistable. seriously. one obvious issue i have is the inability to use graham cracker crusts. oh, and that is the best part of a cheesecake. i remember pretzel crusts, graham cracker crusts, chocolate cookie crusts… don’t get me started on the crust. fourtunately, i made a superior cheesecake crust out of nuts that was sweet, salty, crunchy & nutty. the recipe i used yeilded a rather thick crust, probably about 1/4″. this was the best crust i’ve ever turned out!
i took some photographs of the finished crust, poured in the batter for the cheesecake, baked it, cooled it, and forgot about it.
not one photo of the cheesecake. duh.
oh, the cheesecake was beautiful, too. it was tall and slightly tan, with a smooth firm top. -no cracks in this cake. it was perfect. i modified a recipe from my bon appetit cookbook. it was so easy. i subbed in apple cider vinegar in place of lemon juice for a more fall flavor. i also used full fat cottage cheese for half of the cream cheese. this is a traditional eastern european method for cheesecakes, which were commonly of the savory variety.
i think the family really liked the taste of this baby. it disappeared pretty quickly.
sour apple cheesecake
ingredients for the crust:
1 cup pecans
1 cup walnuts
3 tbsp brown sugar
1/2 tsp salt
1/2 tsp cardamom
1/2 tsp cinnamon
1/4 cup coconut oil or butter, melted
ingredients for the filling:
2 8-oz pkgs full fat cream cheese at room temp
1 16-oz container full fat cottage cheese at room temp
1 1/4 cup sugar
5 eggs at room temp
3 tsp vanilla extract
2 tbsp apple cider vinegar
ingredients for the apple topping:
3 apples, cored and cut into slices
3 tbsp butter
1 tbsp cinnamon
prep a 9″ spring form pan by oiling the sides and sticking a parchment round to the bottom. i like to also place a cardboard round under the parchment round for stability and to insulate crust from the super hot metal of the pan.
dump all dry ingredients into food processor and grind them into a coarse flour. dump into a large bowl. pour the oil over flour. using a fork, press the melted oil into the flour until it resembles a dough. dump dough into prepped pan and press over bottom. use some force, you want this to be nice and sturdy in there. come up the sides with some of the crust if you wish. i like to confine mine strictly to the bottom of the pan, though. stick the pan into the fridge for an hour so, allow to completely cool and get nice and hard.
now prep the filling.
for the filling:
preheat oven to 350f. place racks into center of oven.
using an electric mixer, beat cream cheese and cottage in a large bowl until smooth and fluffy. add sugar and beat until smooth. beat in eggs, one at a time. mix in vanilla and vinegar.
pour into chilled crust.
bake for 1 hour. cake is done when it rises about 1/2 inch over rim and center is only slightly jiggly when you move it (gently).
when cake is done, turn off heat and let it cool in the oven with door slightly ajar for a few hours. this will prevent cracking.
when room temp, you can stick into the refrigerator and serve later, or serve now.
for the apple topping:
combine apples, butter, and cinnamon in hot skillet and cook for 5 minutes or so. you may add a little brown sugar for more sweetness. cook until tender and serve on top of cheesecake.
oh, and that photo is of me enjoying my future brother-in-law’s home-brewed beer. since it was just adults camping, we decided we could all really let loose… and did we ever. great beer, greg!