As a child, I always loved eating the creamy part of cheesecake and avoided the crust. Who wants a thick, dry and crumbly crust when they can enjoy the sweet, creamy, moist filling. I personally think that a crust is superfluous. But that’s just my opinion. So you can imagine how ecstatic I was when my aunt once came by with a BOTTOMLESS cheesecake! A cake made just with filling. Now that sounds amazing! And it tasted so good. The bottomless cheesecake became one of my favorite types of cakes.
On occasions, I like to add fruit to my cheesecake. To give it an extra fruity kick. I still had some apples at home that were getting old. Perfect to add to this super moist, sweet and creamy bottomless cheesecake that can be enjoyed warm or cold at every time of the day.
Don’t be surprised about the Easter bunny on it because I baked this cake for Easter coffee with my grandparents.
Sunken Apple Cheesecake
This cheesecake does not only taste good but is also very easy to make.
Ingredients (12 servings)
- 8 eggs
- 7.7 oz (220g) sugar
- 1 pack of vanilla sugar
- 1.7 lb (800g) curd
- 4.6 oz (130g) flour
- 7 oz (200g) butter, melted
- 1/2 cup (135ml) milk
- 4 apples
- Icing sugar to decorate
Preparation (90 minutes)
- Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
- Cut baking parchment to fit the bottom of a springform (26 cm diameter).
- Grease and sprinkle the side of the springform with semolina or breadcrumbs.
- Beat the eggs, sugar and vanilla sugar with a mixer until creamy.
- Mix in curd.
- Add in melted butter and milk.
- Mix until silky, creamy consistency forms.
- Meanwhile, peel and quarter apples.
- Pour batter into the springform.
- Place apple quarters into the batter.
- Place springform into the oven and bake for 60 minutes (don’t be alarmed when your cheesecake rises higher than the form. That’s completely normal).
- Remove cheesecake from the oven and let it cool (Once it cools down it sinks in, which should happen).
- Once the cake has cooled down, decorate with icing sugar.
I think I have a soft spot for cheesecakes because that’s not the only cheesecake recipe, here’s another one that tastes great too…
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