Indulge in a delightful twist on traditional cheesecake with this Apple Cheesecake featuring a puff pastry base. Unlike the classic version, this recipe incorporates a flaky and buttery bottom with a creamy, lightly spiced cottage cheese topping, adorned with apple slices for a rustic and elegant finish. This no-fuss cheesecake is perfect for those who want to skip the complexity of a crusted cheesecake without sacrificing taste.
Servings: 8
Preparation Time: 4 hours (including chilling)
Cooking Time: 1 hour
Calories per Serving: 758.66 kcal
Nutritional Bio per Serving:
- Protein: 12.68 g
- Fat: 62.04 g
- Carbohydrates: 34.19 g
Ingredients:
For the base:
- Frozen puff pastry: 8.8 oz (250 g)
For the filling:
- Cottage cheese, 9% fat: 26.5 oz (750 g) (total used in recipe)
- Eggs: 3
- Ground cinnamon: 1 tsp (5 mL)
- Sugar: 1 cup (230 g), divided
- Heavy cream, 22% fat: 6 oz (180 mL)
- One apple, cored and sliced
Instructions:
Prepare the Pastry Base:
- Allow the frozen puff pastry to thaw completely at room temperature. If short on time, thaw in the refrigerator on the warmest shelf.
- Roll out the puff pastry on a baking paper into a thin disk about 9.5 inches (24 cm) in diameter. Transfer onto a baking tray and prick generously with a fork.
- Pre-bake in a preheated oven at 356°F (180°C) for about 15 minutes. Let it cool for at least 10 minutes.
Make the Cheesecake Filling:
- Separate the eggs into yolks and whites. In a large bowl, sieve the cottage cheese and add egg yolks, 7.9 oz (200 g) of sugar, and ground cinnamon. Beat with a mixer until smooth.
- In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whites into the cottage cheese mixture in two additions using a spatula.
- Pour the filling over the cooled pastry base and smooth out the top.
Add the Apple Topping:
- Arrange the apple slices neatly on top of the filling. Sprinkle with the remaining sugar.
Bake the Cheesecake:
- Bake for 50 minutes at 356°F (180°C).
- Allow the cheesecake to cool slightly in the oven with the door ajar for 1 hour, then at room temperature.
Chill and Serve:
- Chill the cheesecake in the refrigerator for at least 3 hours or overnight to set the texture. Before serving, optionally dust with powdered sugar.
Chef’s Tip:
For a denser and more pleasant texture, it is recommended to let the cheesecake rest in the refrigerator overnight. This allows the flavors to meld and the texture to firm up, making it even more delightful.
Interesting Fact:
Natural cottage cheese made from cow’s milk is ideal for the filling. If the cheese is too moist, wrap it in cheesecloth and place it under a weight for a few hours to drain any excess liquid, ensuring a perfect consistency for your cheesecake filling.
