All blog posts | All Classic Recipes | All TM Recipes | Cakes and Loaves | Christmas | Dessert | Dinner Parties
Salted Caramel and Apple Cheesecake
In the period leading up to Christmas, I always start thinking about desserts. Although, to be honest, I think about desserts most of the year 🙂 Plum pudding is traditional, but some people just don’t like it. I made this Salted Caramel Apple Cheesecake in the Thermomix, but I’ve added a conventional method for you as well (because we ALL need to try this recipe).
This cheesecake recipe has a touch of Christmas flavour added to the salted caramel apple topping. I’ve used my “Sweet Warming Spice Blend” but if you don’t have this recipe you could replace it with cinnamon or perhaps 3/4 cinnamon and 1/4 allspice.
I’ve also listed range of Christmas dessert alternatives that are perfect for your Christmas celebrations.
- Soft Gingerbread Cake: This one is great for around 12 people beautiful and soft.
- Gingerbread Cake: This cake is excellent for stacking or carving its texture is like a Madeira cake, but it tastes of Christmas.
- Bec’s Thermomix Chocolate Raspberry Fondant Cake: This is for those that need a bit of chocolate in their life. 😉
- Bohemian Honey Cake: Want to impress? You could add a touch of “Sweet Warming Spice” to this or cinnamon.
- Easy Chocolate Cake: This is a proper chocolate cake. Not one that barely tastes of chocolate. It has a brilliant chocolate punch, but it’s so easy to make. I won’t tell anyone if you don’t. 😉
- Oh, I have to stop, there are so many recipes you could choose from. Take a look at the recipes section, I’m sure you’ll find something to keep you busy.
Let’s make Cheesecake
I made it up because I had some apples leftover from a class, and we had friends round for dinner. My husband doesn’t really like cooked apples much, but he does love cheesecake. So I thought maybe he’ll be OK with this one. He loved it – LOL. Mind you, I remember when I made an apple pie, added red food dye and told him it was rhubarb and he ate half the pie in one sitting.
Salted Caramel and Apple Cheesecake – Thermomix
5 stars tells us you love the recipe
becs-table.com.auSalted Caramel and Apple Cheesecake. Great for Christmas (or any other time of year).
Equipment
- Thermomix
Ingredients
For the Base:
- 200 g Granita cookie crumbs
- 80 g unsalted butter melted
For the Crumble Topping:
- 50 g oats
- 50 g granulated sugar
- 100 g light brown sugar
- 1/2 tsp flaked salt We use Pink Murray Valley
- 85 g unsalted butter straight from the fridge and finely diced
For the Cheesecake:
- 500 g soft cream cheese
- 100 g granulated sugar
- 2 large egg
- 10 g vanilla extract
For the Apple topping:
- 350 g Pink lady or similar apples (peeled or not, your choice), cored, and finely diced (you’ll need 3 medium to large apples. (220g cut and diced.)
- 30 g fresh lemon juice
- 1 teaspoon vanilla extract
- 50 g Brown sugar preferably light brown
- 1 Teaspoon Bec’s warming spice blend or 1 tsp cinnamon
- 20 g cornflour corn-starch
Instructions
For the Cheesecake Base:
- Weigh the Granita biscuits and cold butter cubes into the TM bowl and mix for 8 seconds /speed 5
- Preheat the oven to 175°c and line a 9″ round baking can tin with parchment paper and set aside. Springform is brilliant for cheesecakes. Or you could use a cute single-serve USA pan like the one I used.
- Transfer the crumb base mixture to the prepared baking pan and gently but firmly press the mixture evenly on to the base of the tin and set aside.
For the Crumble Topping:
- Next, make the crumble topping, so there’s no need to clean out the TM bowl yet. Add all the crumble ingredients to the TM bowl except the oats and set for 5 sec/speed 4 then remove from the bowl and set aside for later.
- Either clean out the bowl as best as you can (wiping it out with a paper towel to remove all the crumbs will be fine) or wash it for the next step.
For the Cheesecake Filling:
- Weigh the Philly or cream cheese into the TM Bowl and set for 30 seconds/ speed 6
- Add the remainder of the filling ingredients to the TM bowl and set for 10 seconds/ speed 4.5, scrape down and lift any cream cheese that may have stuck to the bottom of the bowl and set for 8 seconds speed 5 pour onto the prepared base and place in the oven.
For the Apple Topping:
- Add around 220 g of Apple cubes to the TM bowl along with the remainder of the ingredients and set for 4 mins/80°c/speed 1.5 then allow to cool a little. Then add the crumble mix and on reverse speed set for 5 seconds/speed 3
- Check the cheesecake in the oven; we’re looking for a crust to have formed on the top if there is remove it and top with the apple crumble mixture by sprinkling over the top. Place the cheesecake back into the oven and continue to bake until the top is golden brown. Remove from the oven and let cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator to cool for at least 4 hours, preferably overnight.
Salted Caramel and Apple Cheesecake – Conventional
5 stars tells us you love the recipe
becs-table.com.auSalted Caramel and Apple Cheesecake. Great for Christmas (or any other time of year).
Equipment
- Food Processor
Ingredients
For the Base:
- 200 g Granita cookie crumbs
- 80 g unsalted butter melted
For the Cheesecake:
- 500 g soft cream cheese Philly
- 100 g caster sugar
- 2 large egg
- 10 g vanilla extract
For the Apple topping:
- 350 g Pink lady or similar apples (peeled or not, your choice), cored, and finely diced (you’ll need 3 medium or two large apples. (220g cut and diced.)
- 30 g fresh lemon juice
- 1 tsp vanilla extract
- 50 g Brown sugar preferably light brown
- 1 tsp Bec’s warming spice blend or 1 tsp cinnamon
- 20 g cornflour corn-starch
For the Crumble topping
- 50 g oats
- 50 g granulated sugar
- 100 g light brown sugar
- 1/2 tsp flaked salt We use Pink Murray Valley
- 85 g unsalted butter straight from the fridge and finely diced
Instructions
Conventional Method:
- Preheat the oven to 175°c and line a 9″ round baking can tin with parchment paper and set aside. Springform is brilliant for cheesecakes. Or you could use a cute single-serve USA pan like the one I used.
- Using a food processor add the cold butter and Granita biscuits to the bowl and blend until fine crumbs and the butter is mixed through.
- Transfer the crumb base mixture to the prepared baking pan and press the mixture evenly and firmly on the base of the tin and set aside.
Crumble topping:
- Now make the crumble topping. Combine all the crumble ingredients into a large bowl and mix well to combine. Or place all the ingredients except for the oats back into a clean food processor and mix to combine on a low speed then add the oats and mix slowly to combine so as not to break up the oats too much but until well combined. Set aside for later
Cream Cheese Filling:
- Clean out the food processor; I just give it a really good wipe out with a dishcloth or paper towel to remove any crumbs then add the cream cheese and blend until softened. Then add all the remaining cheesecake ingredients and blend on medium speed until all combined, smooth and creamy. You may have to scrape down to combine at some stage depending on your blender. Pour this cheesecake mix into the prepared base and place in the oven.
Apple Topping:
- In the meantime, add all the Apple topping ingredients to a medium saucepan and cook over medium-high heat. It will take 5 to 7 minutes for the mix to thicken with the cornflour, then set aside and allow it to cool a little. Then fold the apple mixture through the crumble mixture.
Assembly of the Toppings:
- Check the cheesecake in the oven; we’re looking for a crust to have formed on the top if it has, remove it from the oven and add the apple crumble topping over the top by sprinkle evenly as you can. Then place the cheesecake back into the oven and bake until the crumble is a light golden brown.
- Remove from the oven and allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator to cool for at least 4 hours, preferably overnight if you can wait.