I can't believe it's December already! I probably say this every year but where has the year gone? This year seems to have flown by in a flash. I'm sure there's a lot of festive cooking and baking going on worldwide but I'm still in autumn mode with apples. I saw this on pinterest and thought what a great idea. I've been waiting for the perfect opportunity to bake these and made them to take to a dinner party. We were really full from all the food but still managed to enjoy one or two of these. It's a good idea baking them in muffin cases as it's a nice individual portion, looks cute and is easy to transport. I also took some to work as did J and both our work colleagues enjoyed them. It's a baked cheesecake filled with fresh apples, streusel topping and a generous drizzle of salted caramel sauce. These are great for the upcoming festive season as you can bake them in advance and they are sure to be a hit at any party.
I'm sending this to Simply Eggcellent hosted by Dom from Belleau Kitchen as the theme this month is anything goes. This recipe contains 3 large free range eggs.
Recipe adapted slightly from cookingclassy.com
Makes 18 mini cheesecakes
For the base
16 digestive biscuits
2.5 tablespoon caster sugar
1 teaspoon ground cinnamon
For the filling
340g cream cheese
225g caster sugar
3 large free range eggs
3/4 cup creme fraiche
3 or 4 Granny Smith apples, peeled, cored and chopped into tiny pieces (if the chunks are too big, the apples won't cook fully)
3 tablespoons lemon juice
For the streusel topping
80g plain flour
75g brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
- First prepare the streusel topping by mixing all the ingredients together in a large bowl using your hands until the mixture resembles breadcrumbs.
- Cover and chill in the fridge.
- Preheat the oven to 165C.
- Prepare the crust by blitzing the digestive biscuits in a food processor or bashing them with a rolling pin in a ziplock bag.
- Add the melted butter, sugar and cinnamon and stir until mixed.
- Line 2 muffin tins with 18 cupcake/muffin liners.
- Divide the mixture evenly between 18 cases and press down gently.
- Bake in the pre heated oven for approximately 5 minutes then remove from the oven and allow to cool.
- Make the filling by beating the cream cheese with the sugar until smooth.
- Add the eggs one at a time followed by the creme fraiche and mix well.
- Pour the filling (use a measuring jug with a pouring spout) on top of the baked cheesecake crust until about 2/3 full.
- Peel, core and finely chop the apples then toss in fresh lemon juice.
- Place a generous spoonful of apples on top of each cheesecake.
- Top with the streusel topping.
- Bake in the pre heated oven for approximately 30-35 minutes or until golden brown.
- Allow to cool completely then chill in the fridge for a few hours or overnight.
- Just before serving, pour a generous amount of caramel sauce on top of the cheesecake. I used ready made caramel sauce but you can also make your own.