Baked Apple Cheesecake
What's a rainy day dessert?
I've been back in Hong Kong for a couples days and we are having the most humid May in 55 years. The sky appears so heavy it might burst into a storm any moment now. I'm not sure what cures your rainy day blues, but this tangy, airy baked cheesecake with a crisp sweetness from apples does the job for me.
Japanese-style Baked Apple Cheesecake
For the stewed apple:
1.5 apple, cored and cut into 8 slices
1/2 cup sugar
1 cup water
For the cake:
226g / 8oz cream cheese, room temperature
200g sour cream, room temperature
50g granulated sugar
1 tbsp fresh lemon juice
2 egg yolk
1 tbsp calvados or cognac
3 egg whites
60g granulated sugar
- Prep work: Sift together the two flours, cut apple slices into 1/4" cubes, setting aside 6 slices for decoration. Line a 9" round baking tin with wax paper. Preheat the oven to 180C.
- Make cake: Beat softened cream cheese with a whisk attachment until smooth. Add in sour cream, sugar and lemon juice. Whisk for 30 seconds and add in egg yolks and your choice of liqueur. Add in the flours and gently mix until fully incorporated.
- In another bowl, whisk egg whites until frothy, adding sugar in three batches, whip until stiff peaks form. Fold 1/3 of the egg whites into batter along with apple cubes, and fold in the rest of the egg whites until no white streaks remain.
- Pour batter into the lined tin and arrange reserved apple slices in a fan shape. Bake for 40 minutes or until a skewer comes out clean. The top should be puffy and jiggles ever-so-slightly.
- Remove from the oven and let cool on a wire rack. When completely cool, remove from the tin and store in refrigerator. The cake tastes creamier chilled but is equally delicious at room temperature.