It’s birthday week around here – mine, Mike’s, my sister’s and my nephew’s, all within 6 days. Today we got together for dinner. On the menu: 21 day aged roast beef, Yorkshire pud, roasted veg and all that. For dessert, I dug up something that had jumped out as something Mike would love – apple cheesecake. The plain cheesecake from Canadian Living was his birthday cake of choice for years, and his favourite special-day breakfast has always been puffed apple pancakes or crepes with sautéed apples. This seemed like the perfect marriage of the two.
It had a simple press-in crust made with flour, sugar, butter and egg yolk. Mixed with my fingers and pressed into the bottom and a little up the sides of a springform pan, all rustic-like.
The cheesecake filling is easily mixed and poured overtop.
Then you thinly slice tart apples (I used Ambrosia) and toss them with sugar and cinnamon and spread them over the unbaked filling. Then bake the lot of it.
When it’s done it’ll be puffed and golden, but still a bit jiggly; it will firm up as it cools.
It needs some time to chill out, so make it in the morning if it’s destined for dinner.