Holl And Lane Issue 3 | Page 66

APPLE CRUMBLE CHEESECAKE PIE words & images by CHRISTINE CONTANT-SIMARD PREP TIME: 45 minutes COOK TIME: 60 minutes, and 3 hours to refrigerate. MAKES: 8 servings YOU WILL NEED: Greased 9-inch springform pan, wrap the exterior of the pan in tinfoil CRUST INGREDIENTS: • 1/2 cup butter, room temperature • 1/3 cup sugar • 1/4 tsp. vanilla • 1 cup flour FILLING INGREDIENTS: • 250 g of Greek yogurt cream cheese (or regular cream cheese), • 75 g cream cheese • 1/4 cup sugar • 1/2 tsp. almond oil • 1 large egg APPLE TOPPING INGREDIENTS: • 1/3 cup sugar • 1/2 tsp. cinnamon • 2 cup peeled and thinly sliced apples (about 3 large apples) CRUMBLE INGREDIENTS: • 1/8 cup room temperature butter • 1 tbsp. brown sugar • 1 tbsp. of flour • 1/4 cup quick oats INSTRUCTIONS: 1. Preheat the oven to 425°F 2. For the crust: In a medium size bowl, cream the butter and sugar with an electric mixer at medium speed until light and fluffy. Add in the vanilla and flour and mix until all is combined. Press the dough on the bottom of the greased 9-inch springform pan and 1/4 inch to 1/2 inch up the sides of the pan. Set aside. 3. For the filling: In a medium size bowl, blend the Greek yogurt cream cheese, cream cheese, and sugar with an electric mixer at medium speed. Beat in the vanilla and egg until smooth and combined. Pour the mixture into your crust and spread evenly. 4. For the apple topping: Combine the sugar and cinnamon in a bowl big enough for the apples. Toss the apples in the mixture coating them on both sides. Layer the apples over the filling starting from the edges placing them slightly over top the previous layer. If there’s a little bit of space left in the middle that’s okay because the crumble will cover it. 5. Bake the cheesecake for 15 minutes at 425°F then reduce the heat to 375°F for 25 minutes. 6. Meanwhile, for the crumble: In a bowl, combine the oats, flour, and brown sugar. Add the butter and stir to combine. Set aside. 7. Take the pie out of the oven to sprinkle the crumble in the middle and put it back in the oven for another 20 minutes. 8. Let it cool in the pan on a rack. Run a knife around the edges before opening the springform pan. Refrigerate for three hours before serving. 66 | Holl & Lane, Issue 3