Tarta de queso con crumble de manzana, base de Biscoff y cobertura especiada de manzana

Ingredientes

• 350 g Lotus Biscoff cookies
• 150 g unsalted butter, melted
• 55 g unsalted butter, melted
• 50 g all-purpose flour
• 50 g brown sugar
• 20 g rolled oats
• 3 tart apples, peeled, cored, and sliced into 1/8” thick slices
• 50 g brown sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons cornstarch
• 690 g cream cheese, softened to room temperature
• 75 g granulated sugar
• 100 g Greek yogurt
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3 large eggs, room temperature

Preparación

1. 1

   Prepare the Biscoff Crust: Crush the Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the cookie crumbs with the melted unsalted butter until evenly combined. Press the mixture firmly into the bottom of a springform pan to form an even crust layer. Chill the crust in the refrigerator while you prepare the filling.

2. 2

   Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the Greek yogurt and vanilla extract, mixing until well incorporated. Then add ground cinnamon, ground ginger, and ground nutmeg, blending until evenly distributed. Finally, beat in the eggs one at a time, ensuring each egg is fully combined before adding the next. Avoid overmixing to prevent excess air incorporation.

3. 3

   Prepare the Apple Topping: In a separate bowl, combine the sliced tart apples with brown sugar, ground cinnamon, and cornstarch. Toss gently to coat the apple slices evenly. The cornstarch will help thicken the juices released during baking.

4. 4

   Make the Crumble Topping: In a small bowl, mix the melted butter, all-purpose flour, brown sugar, and rolled oats together until crumbly and combined. Set aside.

5. 5

   Assemble the Cheesecake: Remove the chilled crust from the refrigerator. Pour the cheesecake filling evenly over the crust. Arrange the apple slices on top of the cheesecake filling in a single, even layer. Sprinkle the crumble topping evenly over the apples.

6. 6

   Bake the Cheesecake: Preheat the oven to 325°F (163°C). Place the assembled cheesecake on the middle rack and bake for approximately 60-70 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Avoid overbaking to keep the cheesecake creamy. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually and prevent cracks.

7. 7

   Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cool, refrigerate the cheesecake for at least 4 hours or ideally overnight to allow it to fully set and for flavors to meld.

8. 8

   Serve: Carefully remove the cheesecake from the springform pan. Slice with a sharp knife and serve chilled. Optionally garnish with extra cinnamon or a dusting of powdered sugar for presentation.