Description
A delightful dessert combining creamy cheesecake with tart apples and a crunchy crumble topping.
Ingredients
- 350 g Lotus Biscoff cookies
- 150 g unsalted butter (melted)
- 55 g unsalted butter (melted)
- 50 g all-purpose flour
- 50 g brown sugar
- 20 g rolled oats
- 3 tart apples (peeled, cored, and sliced into 1/8″ thick slices)
- 50 g brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 690 g cream cheese (softened to room temperature)
- 75 g granulated sugar
- 100 g Greek yogurt
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs (room temperature)
Instructions
- Prepare the Crust: Crush the Lotus Biscoff cookies into fine crumbs and mix with 150 g of melted butter. Press into a 9-inch springform pan.
- Make the Crumble Topping: Combine 55 g of melted butter, all-purpose flour, brown sugar, rolled oats, and ground cinnamon in a bowl until crumbly.
- Prepare the Apple Mixture: Toss sliced apples with 50 g of brown sugar, ground cinnamon, and cornstarch. Let sit to enhance flavor.
- Prepare the Cheesecake Filling: Beat cream cheese and granulated sugar until smooth. Add Greek yogurt, vanilla extract, and spices. Incorporate eggs one at a time until smooth.
- Assemble the Cheesecake: Pour filling over the crust, then add apple mixture and crumble topping.
- Bake: Preheat oven to 175°C (350°F) and bake for 55-60 minutes until set but slightly jiggly.
- Cool and Chill: Let cool in oven with door ajar for 1 hour, then refrigerate for at least 4 hours before serving.
Notes
For best results, use tart apples and ensure cream cheese is softened. Serve with caramel sauce or whipped cream.