Cooking and Serving: 26 minutes
Ingredients
8 tablespoons (112 g) unsalted butter, at room temperature | ½ cup (109 g) packed light brown sugar | 1 cup (140 g) all purpose gluten free flour blend
Description
Prep Time: 25 minutes | Cook Time: 1 hour hr | Total Time: 26 minutes
Ingredients
8 tablespoons (112 g) unsalted butter, at room temperature
½ cup (109 g) packed light brown sugar
1 cup (140 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
½ cup (50 g) gluten free old-fashioned rolled oats
¼ cup (40 g) raw almonds, roughly chopped
1 teaspoon ground cinnamon
⅛ teaspoon kosher salt
⅔ cup (5 ⅓ fluid ounces) apple juice
3 packages (24 ounces) cream cheese (8-ounce blocks), at room temperature
1 cup (200 g) granulated sugar
4 teaspoons (12 g) cornstarch, (or try arrowroot)
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
3 (150 g (weighed out of shell)) eggs, eggs, at room temperature
2 teaspoons pure vanilla extract
2 tablespoons (28 g) unsalted butter
2 medium-size Granny Smith apples, peeled, cored and sliced
2 tablespoons (25 g) granulated sugar
⅛ teaspoon kosher salt
½ cup (4 fluid ounces) apple juice
2 teaspoons (6 g) cornstarch, (or try arrowroot)
½ teaspoon ground cinnamon
Instructions
MAKE THE CRUST
Preheat your oven to 325°F. Grease a 9-inch springform pan and set it aside.
In the bowl of a food processor fitted with the steel blade, place all of the.
crust ingredients in the order listed and pulse until well-combined and the.
mixture begins to clump. Transfer the crust mixture to the prepared pan and.
press firmly into an even layer in the bottom and about an inch up the sides.
of the pan. Place in the center of the preheated oven and bake for 10 minutes.
or until set. Remove from the oven and set aside to cool while you make the.
MAKE THE FILLING
In a small, heavy-bottom saucepan, place the apple juice and cook over.
medium-high heat until reduced aside to cool briefly. In the bowl of a stand mixer fitted with the paddle.
attachment or a large bowl with a handheld whisk, beat the cream cheese until.
fluffy. Add the sugar, cornstarch, salt, cinnamon, and nutmeg, and beat until.
just combined. Add the eggs and vanilla, and beat just until smooth. Add the.
reduced and cooled apple juice, and beat until just combined. Avoid.
overmixing the filling, as excess air can lead to cracks in the cheesecake as.
BAKE THE CHEESECAKE
Place a 9-inch x 13-inch pan on the floor of the oven and fill it with very.
hot or boiling water. Place the cheesecake in the center of the oven and bake.
for about 45 minutes, or until set on the edges with a slight, controlled.
jiggle in the very center. Turn off the oven and prop open the door, then.
allow the cheesecake to sit in the oven until the temperature falls to about.
200°F (about 20 minutes). Place the cheesecake on a wire rack to cool.
MAKE THE TOPPING
In a medium-size, heavy-bottom skillet, melt the butter over medium-high.
heat. Add the sliced apples, then the sugar and salt, and mix to combine.
Cover the skillet and cook until the apples are very tender (about 8.
minutes). Remove from the heat and set the apples aside to cool. In a small,.
heavy-bottom saucepan, place the apple juice, cornstarch and cinnamon, and.
whisk until smooth. Bring the mixture to a boil over medium-high heat and.
cook for about 1 minute, or until it begins to thicken. Remove from the heat.
ASSEMBLE THE CHEESECAKE
Run a dull knife around the edge of the springform pan, and unmold the.
cheesecake. Brush the top of the cheesecake with the apple juice glaze, top.
with the cooked apples and brush the apples with the remaining glaze.
Refrigerate the cheesecake for at least 2 hours and up to overnight or until.
ASSEMBLE THE CHEESECAKE
Run a dull knife around the edge of the springform pan, and unmold the.
cheesecake. Brush the top of the cheesecake with the apple juice glaze, top.
with the cooked apples and brush the apples with the remaining glaze.
Refrigerate the cheesecake for at least 2 hours and up to overnight or until.