Apple cheesecake bars
This cake is a real treat. I love the combination of shortcrust dough and cheese. It’s a marriage made in heaven.
Crispy golden crumbs, a layer of sweet cheese, sound good right?
I wanted to make it even better,so I added small chunks of sweet apple that were baked with the cheese. What can I tell you?
It’s magic! It came out unbelievable amazing.
This is one of those recipes that I’m sorry I didn’t make double the amount. Keep this in your recipe binder.
20 x 30 cm baking pan
150 grams butter
80 g sugar (4 Tbsp)
240 grams flour (2 cups minus 4 Tbsp)
1 tsp vanilla extract
For the cheese layer:
250 grams 9% soft white cheese
100 grams sugar (1/2 cup)
30 grams flour (2 Tbsp)
2 tsp vanilla extract
For the apple layer:
Juice from half a lemon
1 Tbsp sugar
For the crumb layer:
The leftover crumbs
1 Tbsp flour
1. Peel and chop the apples into small chunks. Place in a bowl. Add the lemon juice and sugar and mix together.
2. To prepare the base:
Cut the butter into small cubes and transfer to the bowl of a mixer. Add the flour, sugar and vanilla extract and mix with the hook attachment until you get a coarse crumb consistency. Stop the mixer and gather the dough into a ball.
3. Preheat an oven to 180°C.
4. Cut away a quarter of the dough and set aside. Roll out the remaining dough into a rectangle on a sheet of parchment paper and transfer it to a baking tray. Make sure that the dough matches the size of the tray.
5. Bake for around 25 minutes until the dough is golden. Remove from the oven and let cool for a few minutes.
6. For the apple cheese layer: Mix the cheese ingredients together. Pour the mixture evenly over the dough. Sprinkle the apples evenly over the cheese and bake for 20 minutes until the cheese layer sets.
7. Place the dough we set aside in the mixer, add the flour and mix with the paddle attachment on low speed until you get crumbs. You can use your fingers to break the dough apart into the crumbs.
8. Return to the oven and bake for 20 minutes until the crumbs are golden. It’s best to cool the dough for a few hours before you cut it.