If there is one dessert I love most, it is cheesecake. You’ve seen all my previous cheesecake recipes but they are all on the sweeter side. Today I’m sharing my Apple Pie Cheesecake which uses ricotta cheese as the cheesecake base. Using ricotta cheese keeps the cheesecake slightly savoury, for those who don’t have such a sweet tooth.
Unlike my Nutella Cheesecake, this is a baked cheesecake. For a delicious twist, I’ve used the Kelloggs Breakfast Biscuits as the base and added a stewed caramelised apple filling. On the top, I added extra crumbled breakfast biscuits that I mixed with some brown sugar, to create a crumble. Of course, you can use any gluten free biscuit you like to create the base. If you do want a little bit of extra flavour that comes from the breakfast bar, just add chopped date to the base mixture.
If you want to use this as a Winter Warmer dessert, bake your biscuit crumb and brown sugar on a tray just before serving. Top each slice with some warm crumble and to go a step further drizzle with freshly caramelised apple. The mixture of apple, spices and then topped with warm elements means this cheesecake is definitely one you can serve all year round.
It certainly didn’t last long in our house. Brody only wished it was a bit sweeter. If you are on the same mind, you can add up to an extra quarter cup of caster sugar without affecting the texture. Personally, I think it is nice to have a more naturally sweet dessert every now and then.
Well, that is it, you can find the recipe below. If you enjoy this recipe, share it with your friends and family as well as letting me know. If you are more of a traditional apple pie kind of person, head over to my Original Apple Pie Recipe.
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Ashlee; The Aussie Coeliac.
Gluten Free Apple Pie Cheesecake
A merge between apple pie and delicious baked ricotta cheesecake. This gluten free cheesecake is not as sweet a others which makes it a perfect dessert for an afternoon tea.
Prep a springform pan by greasing and lining it with baking paper.
Place the water, apples, brown sugar and cinnamon in a small pot over a low to medium heat and cook until the sugar has dissolved, the apples are tender and the liquid has begun to thicken. Stir occasionally to ensure they don't burn. This should take 6 to 8 minutes.
Once tender, allow this mixture to cool and thicken slightly.
Optional for crumble topping: Take 2 tablespoons of your biscuit mixture out and put it to the side.
Pre-heat your oven to 160°C.
Mix together the melted butter and crushed biscuits until it sticks together. Press this crumb into your springform pan. Try to get the layer even so one side doesn't end up too crust heavy.
In a large bowl mix together the ricotta cheese, sugar and vanila until smooth. I just used a wooden spoon however you can also use an electric mixer.
Add in your eggs one at a time and mix until well combined.
Using a slotted spoon, add the apple mixture to the cheesecake filling. You want to make sure you don't get too much of the juice into the filling otherwise it won't set properly.
Gently mix the apple mixture through and then top your cheesecake base.
Bake the cheesecake for 40 minutes.
Just like in my baked raspberry cheesecake, turn the oven off and jar the door slightly to allow the cheesecake to come to room temperature. Leave like this for about an hour.
Finally chill the cheesecake for a further 2 hours in the fridge.
Optional: Before serving mix your left over crushed biscuits with 2 tbsp of brown sugar. Spread it out on a baking tray and bake at 160°C for 5 to 8 minutes. Top the cheesecake with the warm crumble when serving.