This post is created in partnership with Stemilt. Stemilt is a family owned and operated fruit grower here in Washington State, dedicated to sustainability and social responsibility. Thanks for supporting the brands that keep the Flourishing Foodie delicious, and as always, all thoughts and opinions are my own.
Growing up, my parents would always cook a big Sunday night dinner. Roast beef, mashed potatoes, Yorkshire pudding, and vegetables. To follow, my mother always had something sweet for dessert. I remember how excited I was, thinking all week about what she was going to make, and I was especially excited when I knew it was going to be cheesecake. She would usually make the cheesecake a day early, so it would have time to rest in the fridge overnight. All weekend, I would impatiently stare at the fridge, periodically opening the door to check that it was still there. Come Sunday night after dinner, she would cut me and my sisters a slice, which never seemed to be big enough. I always wanted more, because it was so good, but my mother (having a good judgment), never let us have more than one slice.
Cheesecake has always been one of my favorite desserts. I love pumpkin cheesecake, chocolate cheesecake, and caramel cheesecake, but my favorite cheesecake has to be the apple crisp cheesecake. It’s a perfect combination of flavors and textures. You have the delicious creaminess from the cream cheese layer paired with the tart apples. The cream cheese provides everything that you would normally get from pairing an apple crisp with vanilla ice cream. The graham crumb base of the cheesecake is sweet and nutty, the cream cheese layer is rich and creamy, the apples are sweet and tart, and the crunchy crisp topping just completes the dessert. With Easter right around the corner, this apple crisp cheesecake is the perfect dessert to serve with Sunday brunch or afternoon tea.
Aside from the taste, one of the best things about this cheesecake recipe is that there’s no need to worry if the cream cheese layer cracks while baking because you have all those delicious apples on top to hide any imperfections. Cheesecake can often be an intimidating dessert for people to make, but as long as you follow these few simple rules, your cheesecake should come out perfect every time. All ingredients should be at room temperature before you begin. Always bake your graham crust first, to ensure that it stays crisp and firm. Mix the cream cheese filling on low speed avoiding any bubble formation. Bake the cheesecake to an internal temperature of 150 - 155ºF, regardless of how long the recipe says to bake. Even though the cheesecake may look jiggly and wobbly when you remove it from the oven, it will set as it cools. Always cool the cheesecake to room temperature before eating, and preferably in the fridge overnight for the best results. Do not remove the cheesecake from its pan until it has completely cooled. And finally, if you are chilling your cheesecake, let it sit on the counter to come to room temperature before serving. It will taste best. Enjoy!
Click here for recipe.
