Apple Cheesecake with Cookie Crust

Ingredients

• 2 sour apples (Braeburn, Boskop)
• 2 tbsp lemon juice
• 0.5 tsp ground cinnamon
• 150 g whole‑grain cookies
• 100 g butter
• 50 g oat flakes
• 500 g cream cheese (quarter fat; at least 10% fat in milk)
• 100 ml whipping cream
• 100 g Granulated Sugar
• 3 eggs
• 2 tbsp Cornstarch
• 0.25 tsp vanilla powder
• 1 pinch turmeric
• 20 g apple chips (for garnish)
• cinnamon (to dust)

Instructions

1. 1.

   Peel, halve, core and dice the apples. Toss with lemon juice and cinnamon.

2. 2.

   Place cookies in a clean kitchen towel and crush into crumbs with a rolling pin. Melt butter over low heat in a small pot, then mix in crumbs and oat flakes. Line a springform pan with parchment paper, pour in the cookie mixture, and press firmly to form the base.

3. 3.

   Whisk cream cheese with whipping cream, sugar, eggs, cornstarch, vanilla and turmeric until smooth. Spread apple cubes over the crust. Pour the cheesecake filling into the pan and spread evenly.

4. 4.

   Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) on the middle rack for 40–45 minutes. Cover the cake partway through to prevent excessive browning. Let cool in the pan, then release and remove from the form. Garnish with apple chips and dust with cinnamon.