Biscoff Apple Crumble Cheesecake (22 cm) / Ingredients: For the Caramelized Apples: - 3 apples, cored and sliced - 35g unsalted butter - 50g dark brown sugar - 1 teaspoom vanilla extract - 1 teaspoon ground cinnamon - Juice of half a lemon - 1 teaspoon of cornstarch dissolved in 1 tablespoon of water For the Streusel: - 50g all purpose flour - 35g granulated sugar - 1 teaspoon ground cinnamon - 1/4 teaspoon vanilla bean powder (Optional) - 35g unsalted butter, melted For the crust: - 200g Biscoff cookies, finely crushed - 80g unsalted butter, melted For the batter: - 600g Philadelphia cream cheese - 220g granulated sugar - 2 large eggs + 1 large egg yolk - 1 tablespoon vanilla bean paste or ground vanilla powder - 250g heavy cream (32% fat) Instructions: 1. Start by preparing the crumble topping. 2. In a medium bowl, combine the flour, sugar, cinnamon and vanilla bean powder. 3. Add the melted butter and mix everything together with a spoon. Then using your fingers, gently work the mixture together until it forms a crumbly texture. 4. Once ready, place the crumble topping in the fridge while you prepare the rest of the recipe. 5. Next, prepare the Caramelized Apples. 6. In a medium saucepan, melt the butter over medium heat. 7. Add the apples, sugar, lemon juice, vanilla extract and cinnamon. 8. Mix everything together until the apples are evenly coated. Cover the saucepan with a lid and bring the mixture to a gentle simmer over medium high heat. 9. Once simmering, reduce the heat to low and let the apples cook for about 15 minutes. 10. If the apples have softened but the mixture is still too watery, dissolve a little cornstarch in cold water and add it to the mixture. 11. Stir gently and continue cooking for another few minutes, until the mixture thickens. 12. Once ready, remove from the heat and set aside. 13. Preheat your oven to 160°C (320°F). Place a separate baking pan filled with hot water on the lowest rack of the oven. This will create steam while the cheesecake bakes, helping it bake more gently and evenly. 14. Prepare a 22 cm (9-inch) round springform by lining the bottom with parchment paper. 15. For the crust, finely crush the Biscoff biscuits using a food processor or a rolling pin. 16. Transfer the crumbs to a bowl and mix them with the melted butter until evenly combined. 17. Transfer the mixture to your prepared cake pan and press it down firmly and evenly to create a crust. 18. Place the crust in the fridge while you prepare the cheesecakes batter. 19. In a large mixing bowl, combine the cream cheese, sugar and vanilla. Mix until smooth and creamy. 20. Add the eggs, one at a time, mixing gently after each addition until just incorporated. 21. Lastly, pour in the heavy cream and mix until everything is fully combined and the batter is smooth. 22. Pour the cheesecake batter through a fine-mesh sieve directly over the prepared crust. This will help remove any lumps and create a smoother cheesecake. 23. Bake the cheesecake in the preheated oven at 160°C (320°F) for approximately 60 minutes. 24. After 60 minutes, carefully remove the cheesecake from the oven. The edges should look set, but the center should still have a noticeable wobble. This is completely normal. 25. Increase the oven temperature to 180°C (350°F). 26. Carefully spoon the caramelized apples over the cheesecake, spreading them into an even layer. Since the center is still soft and wobbly, make sure to add the apples gradually, about one tablespoon at a time, to prevent the middle from sinking. 27. Once the apples are evenly distributed, sprinkle the chilled crumble topping over them. 28. Return the cheesecake to the oven and bake for an additional 15 minutes, or until the crumble topping is lightly golden. 29. Once ready, the center of the cheesecake should still be slightly wobbly, while the crumble topping should have a beautiful golden color. 30. Let it cool in the oven with the door cracked for one hour, then cover and let it cool for 12 hours in the fridge. #cheesecake #asmr #FoodTok #recipes - @welcometoangieskitchen