Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups shortbread crushed cookies
- 1 tablespoon light brown sugar
- 6 tablespoons butter, melted
- 32 ounces cream cheese, room temperature
- 5 large eggs, separated
- 3/4 cup plus 6 tablespoons granulated sugar, divided
- 1/2 cup heavy whipping cream
- 1 cup all-purpose flour, divided
- 2 teaspoons vanilla extract, divided
- 2 tablespoons lemon juice
- 1/3 cup unsalted butter, softened
- 1 medium Granny Smith apple, peeled, cored, and finely chopped
- 1/4 cup powdered sugar for serving
Instruction
- Preheat oven to 350°F. Grease a 9-inch spring form pie pan.
- Prepare crust: Stir together cookie crumbs, brown sugar and melted butter until mixture resembles wet sand, and press evenly into pan. Bake for 7-8 minutes. Remove and cool completely before filling.
- Combine cream cheese, egg yolks, 3/4 cup sugar and 1 teaspoon vanilla in a large bowl, and mix until well combined. Add lemon juice, and slowly mix in heavy cream until smooth. Stir in 2 tablespoons flour.
- Beat egg whites until stiff peaks form. Gently fold into batter.
- Combine remaining 6 tablespoons sugar, flour, and 1 teaspoon vanilla for topping in a medium bowl. Knead in softened butter until slightly moist and crumbly. Toss with chopped apples.
- Pour cheese batter into cooled crust, and sprinkle evenly with apple-crumb topping. Bake 50 to 60 minutes until cake is puffed and light brown.
- Let cheesecake rest in warm oven for 1 hour with door slightly ajar. Refrigerate to cool completely.
- Remove cheesecake from pan. Sprinkle with powdered sugar before serving.
