This Apple Cheesecake with Walnut Crumble is a delightful fusion of flavors and textures. A buttery, tender base is topped with a creamy cheesecake filling, layered with spiced apple slices, and finished with a crunchy walnut crumble. The cheesecake is made with curd cheese (or low-fat quark) and lemon zest for a refreshing tang, while the apple layer adds a sweet, fruity contrast. The walnut crumble provides a satisfying crunch that complements the softness of the cheesecake. Baked to golden perfection, this cake is best enjoyed after chilling overnight, allowing the flavors to meld beautifully.
Why You’ll Love This: You’ll love this cheesecake for its perfect blend of creamy, fruity, and crunchy layers. The smooth cheesecake filling is perfectly balanced by the tartness of the apples and the nutty richness of the walnut crumble. Each bite offers a delightful contrast in textures, from the soft, creamy filling to the crisp crumble on top. This cake is not only delicious but also visually stunning, making it a perfect dessert for special occasions or as a luxurious treat for yourself.
Perfect Occasion: This Apple Cheesecake with Walnut Crumble is perfect for festive gatherings, holiday dinners, or any special occasion where you want to impress your guests with a homemade dessert. Its combination of flavors makes it a wonderful choice for autumn and winter, but it’s equally delicious year-round. Serve it as a show-stopping dessert after a hearty meal, or enjoy a slice with a cup of coffee or tea.
Decoration Tips: For a beautiful presentation, dust the cooled cheesecake with powdered sugar just before serving. You can also add a few apple slices or chopped walnuts on top for an extra decorative touch. Serving the cake on a cake stand or a decorative platter will make it the centerpiece of your dessert table. If you want to add a bit of color, consider garnishing with a few mint leaves or a drizzle of caramel sauce.
Ingredients:
For the Apple Layer:
- 370 ml clear apple juice
- 1 pack vanilla pudding powder (38 g)
- 60 g sugar
- 1 tbsp vanilla sugar
- 3 apples (about 500 g), peeled, cored, and thinly sliced
For the Walnut Crumble:
- 150 g flour
- 50 g ground walnuts
- 90 g cold butter
- 60 g sugar
- 1 tsp vanilla sugar
For the Base:
- 65 g butter
- 30 g sugar
- 1 egg (size M)
- 1/2 tsp baking powder
- 1 tsp vanilla sugar
- 130 g flour
For the Cheesecake Filling:
- 500 g curd cheese or low-fat quark
- 150 ml liquid cream
- 100 g sugar
- 1 tsp vanilla sugar
- Juice (approx. 20 ml) and zest of 1/2 lemon
- 3 eggs (size M)
- 1 pack vanilla pudding powder (38 g)
- Prepare the Apple Layer: In a saucepan, combine the clear apple juice, vanilla pudding powder, sugar, and vanilla sugar. Cook over medium heat, stirring constantly, until the mixture thickens into a pudding. Remove from heat and allow to cool slightly. Peel, core, and thinly slice the apples, then gently fold them into the pudding mixture. Set aside to cool completely.
- Make the Walnut Crumble: In a mixing bowl, combine the flour, ground walnuts, cold butter, sugar, and vanilla sugar. Use your fingers or a pastry cutter to work the ingredients together until they form a crumbly, sandy texture. Transfer the crumble mixture to the refrigerator to chill while you prepare the rest of the cake.
- Prepare the Base: Preheat your oven to 160°C (320°F). Grease a 26 cm springform pan and line the bottom with baking paper. In a bowl, mix the butter, sugar, egg, baking powder, vanilla sugar, and flour until a dough forms. Press the dough evenly into the prepared pan, covering the bottom and slightly up the sides. Place the pan in the refrigerator to chill for 20 minutes.
- Make the Cheesecake Filling: In a large bowl, combine the curd cheese (or quark), liquid cream, sugar, vanilla sugar, lemon juice, and zest. Add the eggs one at a time, mixing well after each addition. Finally, mix in the vanilla pudding powder until the filling is smooth and well combined.
- Assemble the Cheesecake: Pour the cheesecake filling into the prepared crust, spreading it out evenly. Carefully spoon the cooled apple mixture over the cheesecake layer, distributing it evenly. Sprinkle the walnut crumble over the top of the apples, covering them completely.
- Bake the Cheesecake: Place the cheesecake on the second rack from the bottom in the preheated oven. Bake for 60-70 minutes. After the first 30 minutes, cover the top of the cheesecake with a sheet of baking paper to prevent the crumble from browning too much. The cheesecake is done when the center is set but still slightly jiggly.
- Cool and Serve: Once baked, remove the cheesecake from the oven and let it cool completely in the pan. For the best results, refrigerate the cheesecake overnight to allow the flavors to develop and the texture to set. Before serving, remove the cheesecake from the springform pan, dust with powdered sugar, and slice into pieces.
Enjoy: Indulge in this rich and flavorful Apple Cheesecake with Walnut Crumble—a delightful combination of creamy cheesecake, spiced apples, and crunchy walnut topping that’s perfect for any occasion!