Saturday, February 5, 2011

“Big Apple” Cheesecake – I can resist everything except temptation!

Pin It
Hang up your halo!
There was an old-fashioned sweetshop across the road from my school. On a shelf behind the counter stood a row of large glass jars filled with cola cubes, pear drops, black and white striped bulls eyes. My favourites by far were apple drops. I was powerless to walk past that shop without being lured in to exchange my pocket money for a paper bag of these sugar jewels.
I have grown up. I can resist apple drops. My guilty pleasure is cheesecake - but it must be WTC (you know what that means by now). One that definitely falls into the WTC category is this 'Big Apple' cheesecake.
I fool myself into thinking my 'Big Apple' cheesecake isn't quite as naughty as it appears because it has real fruit smoothie as an ingredient. I've used Innocent’s ‘kiwis, apples and limes’ smoothie because it is the apple-iest smoothie I’ve encountered. “Innocent” it may be, but it will cause angels to hang up their halos!


Bourbon Biscuits... destined for a better future!
 For 1 cheesecake (about 10 slices) you will need...
Chocolate Base
75g butter
200g bourbon biscuits, crushed (you could use Oreos)

1          First make the base: Melt the butter in a saucepan over a gentle heat. Then, add in the crushed bourbon biscuits, mixing well until all the butter has been absorbed. Empty the biscuit mixture into a loose-bottomed 21cm (8”) round cake tin and press gently into an even layer. Leave to cool.
Chocolately crumbs - the best sort!
Filling
1 X 125g packet lime jelly/Jell-O (sufficient for 1 pint of jelly or Jell-O)
100mls boiling water
Approximately 150mls of Innocent ‘kiwis, apples and limes’ smoothie (or other appley smoothie)
350g full fat cream cheese
100g caster sugar
150mls fresh cream

2          For the filling, cut the jelly into squares and place in a 500ml (1 pint) measuring jug. Add the boiling water and leave the jelly to melt, stirring occasionally. When the jelly has melted, add in just enough smoothie to bring the liquid up to the 250mls mark (you may have a little left over - that's for you to drink). Leave to cool, until the liquid becomes slightly syrupy and nearly set.
3          Meanwhile, beat together the cream cheese and sugar until smooth – an electric mixer is best for this job. Add in the cooled almost-set jelly, whisking continuously. Then whisk in the fresh cream. It will be alarmingly liquid at this stage but continue whisking for a minute or two and the mixture will begin to thicken slightly.
4          Pour over the cooled biscuit base and smooth the top.
5          Leave to set in the fridge making sure it is level otherwise you’re going to have a lopsided cheesecake and people will point and laugh.

I’ve decorated this with white and dark chocolate shapes – I have sprinkled some of the white chocolate shapes with crushed apple drops for an even bigger apple flavour.

Warning: You will want second helpings!
Pin It

19 comments:

Bromography said...

This recipe looks absolutely yummy! I have to agree that the fruit smoothie can alleviate some of the guilt. ;)

zerrin said...

This looks absolutely irresistible! I love the presentation! YUM!

Michael said...

I'm going to give that a shot; it looks amazing

baking.serendipity said...

I can see how you can't pass up a slice of this! It looks fantastic :) I love the biscotti crust...yum!

5 Star Foodie said...

What a decadent looking cheesecake, I love the bourbon biscuits in the crust and the fruit smoothie in the filling! Perfect!

Rosemary said...

I'm sure with you on the cheesecake . . . if I'm blowing some calories, this is where it's going to be. (And, you know, I just love the look of those bourbon cookies, though.) Here's to healthy cheesecakes!

Brindusa said...

I never made this cookie base. It is so easy. Thanks for sharing.

Tiffany said...

I have no doubt that I would want two helpings!!!! :D

michelangelo in the kitchen said...

This could very well be the tastiest and best looking cheesecake I will ever make! Love the ingredients and not hard to find. Love the clover decoration! It's a fantastic idea! Cheers!

Work Life Balance said...

Going to make this tonight. Can't wait. What's everyone else having?! :-)

Rosemary said...

Perfect! If only I had your wisdom as a 1st year student when I practically lived on bourbon biscuits! This is certainly a recipe to try.

Tes said...

Your cheese cake looks so amazing. It sounds so smooth and creamy. I would love few slices of that :)

Lou said...

I love this recipe! I sooo want to try it. And I love the way it's been presented.
Thanks for a great post! x

Veronica said...

Tried it! Ate most of it! Have realised that when it comes to desserts, I am not big on sharing! Thanks so much, great recipe. Lovely and light.

Mother Rimmy said...

Absolutely fantastic pictures! This wouldn't last long in my house. My husband adores cheesecake!

Kim - Liv Life said...

Hester, this is simply lovely! My daughter (and I!) will go nuts for this one... I have quite soft spot for cheesecake, but with the fruit the guilt is completely erased.

Anca@Bistro Gerard said...

The cheesecake looks gorgeous, I would definitely have more than one slice! I've never had apple cheesecake before, but can imagine the combination of apple, kiwifruit and lime would go wonderfully well with the chocolate biscuit base. Sheer decadence - and totally worth the calories :-)

Karen said...

I think I'll try this one out. I was an apple drop fan too! And a bourbon cream fan, come to that! Sounds perfect.

Elena & Ivan said...

That looks devine! never heard of apple cheesecake... yum!