White Chocolate Apple Cheesecake Recipe
caramelized apples, almond crumble, miso butterscotch sauce, creme chantilly
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Ingredients
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Cheesecake and Toppings
Method
Preparation Steps
- 1
Prepare the Crust
In a mixing bowl, combine almond flour, rolled oats, brown sugar, salt, and melted butter. Mix until crumbly. Press the mixture into the bottom of a springform pan. Bake at 350°F (175°C) for 10 minutes, then remove and let cool.
- 2
Make the Cheesecake Filling
In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the melted white chocolate, sour cream, and vanilla extract. Mix well. Add the eggs, one at a time, mixing until just combined.
- 3
Prepare the Apples
In a skillet over medium heat, melt butter and add diced apples and brown sugar. Cook for about 5-7 minutes until apples are caramelized. Set aside to cool.
- 4
Assemble the Cheesecake
Pour half of the cheesecake filling into the crust, then add the caramelized apples on top. Pour the remaining cheesecake filling over the apples. Smooth the top and bake at 325°F (160°C) for 50-60 minutes until the center is set but still slightly jiggly.
- 5
Cool and Chill
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 6
Prepare Miso Butterscotch Sauce
In a saucepan, combine heavy cream, miso paste, and powdered sugar. Heat gently while stirring until smooth and combined. Let cool slightly.
- 7
Make the Crème Chantilly
In a mixing bowl, whip heavy cream with powdered sugar until soft peaks form.
- 8
Serve
Slice the cheesecake and serve with a drizzle of miso butterscotch sauce and a dollop of crème chantilly on top.
