Celebrate Summer with a Delectable Apple Treat
It’s late summer, and there’s nothing like a sweet-but-tart apple treat to celebrate the season and keep your tummy happy, too! Did you know that crisp white wines, like your favourite Louisvale Wines Sauvignon Blancs and Cape Chardonnays- pair perfectly with apples? Today the Food @ Louisvale team have shared a super-special apple crumble cheesecake that’s bound to be a hit with family and friends alike, so why not try this super combination out for yourself?
Pairing Wines with Cheesecake
As fans of the blog already know, part of the joy of pairing a great wine and a fantastic dish lies in how they complement each other and bring out each other’s best features. Sauvignon Blanc, in particular, has the perfect blend of spiciness and fruitiness to cut through the heavy mouthfeel of cheesecake and lend it a peppy lightness that will leave you wanting more. That’s why you often see it recommended for cheese boards, too! Sauvignon Blancs often contain fruity hints, including apple, that make them the perfect pair for this daring take on the traditional cheesecake.
Not a fan? Then try the Louisvale Chavant on for size. Another midrange white wine with a dazzling combination of peach, vanilla, and fresh citrus, it’s a bold and brilliant way to bring out the very best in this stellar dish.
Mouth already watering? Feel free to pour yourself a glass or two while you assemble this tasty treat- we won’t tell if you don’t!
For the Crust
What’s an apple crumble or a cheesecake without a delicious crust, right? For this you will need:
- 1 pkt of Marie Biscuits
- 125g of Butter, melted over a low heat
Simply crush the biscuits- you can use a dry blender, or place them in a strong packet and crush with a rolling pin. When they are fine crumbs, stir in the butter and mix well. Line a 23cm spring tin with baking paper and spray lightly with oil, then assemble the crust by pressing the biscuit mix firmly into the tin. It will need to be baked at 180ºC for about 10 minutes. When it’s golden brown, it’s ready, and can be put aside to cool
The Scrumptious Filling
And now time for the main event! Let’s assemble the gooey cheesecake goodness of this treat.
- 900g Cream Cheese, room temperature
- 200g Castor Sugar
- 30g Cake Flour
- ½ tsp Cinnamon Powder
- ¼ tsp Salt
- 240g Crème Fraiche (Sour Cream)
- 2 tsp Vanilla Essence
- 3 Large Eggs
Use an electric whisk or mixer to beat the cream cheese into a smooth paste. Add the sugar, flour, cinnamon, and salt, and beat again until the mix is homogenous and smooth. Toss in the crème fraiche and vanilla and repeat. Then add an egg at a time, beating them in fully before adding the next. When the batter is ready, pour it evenly over the cooled base we just made.
Top Your Cheesecake
We’re almost there! Let’s finish out this delicious dessert with a gorgeous topping.
- 2 Granny Smith Apples, peeled, cored, and chopped into small pieces
- 2 Tbsp Golden Syrup
- 1 tsp Ground Cinnamon
- 4 Tbsp Cold Butter
- ½cup Cake Flour
- ½cup Rolled Oats
- ⅓cup Brown Sugar
- A pinch of Salt
Pop the apples, syrup, and cinnamon into a bowl. Use a slotted spoon to create a single layer on top of the cheesecake. Make sure you discard any excess liquid. Now cube the butter, and mix the oats, flour, sugar, and salt in a new bowl. Rub in the butter to create a crumbly mix, something like we did for the base. Then scatter the crumble over the top of the cheesecake in a smooth, even layer.
The finished cheesecake will need to be baked at 160ºC for 75-90min. The centre should jiggle softly, or, if you have an ovenproof thermometer, aim for 63-65ºC at the core. Once it’s done, let it cool for 2 hours, then refrigerate for 6 hours (or overnight) before removing from the tin.
This delicious cheesecake is perfect when served with some ice cream or caramel sauce- and don’t forget your favourite Louisvale Wines crisp white to complete the table! You’ll soon find yourself in culinary heaven with this delectable treat to enjoy- be sure to let us know how yours turned out!
