Apple Streusel Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">For the Cheesecake Filling:</li><li class="ingredients-single-item">750g cream cheese, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">120ml sour cream</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">For the Apple Streusel Topping:</li><li class="ingredients-single-item">3 medium apples (preferably Granny Smith), peeled and diced</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">50g brown sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">80g cold unsalted butter, cubed</li><li class="ingredients-single-item">75g rolled oats</li><li class="ingredients-single-item">50g brown sugar</li><li class="ingredients-single-item">Optional for serving:</li><li class="ingredients-single-item">Caramel sauce</li><li class="ingredients-single-item">Whipped cream</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer with paddle attachment (or electric hand mixer)</li><li class="equipment-single-item">Food processor (for crushing graham crackers)</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F). Wrap the outside of a 23cm springform pan with a double layer of heavy-duty aluminum foil to prevent water seepage during baking. This water bath method ensures gentle, even heat for a perfectly smooth cheesecake without cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Mix with melted butter, sugar, and cinnamon in a bowl until the mixture resembles wet sand. Press firmly into the bottom of the springform pan, creating an even layer with slightly raised edges. Bake for 10 minutes until lightly golden, then remove and cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce oven temperature to 150°C (300°F). In a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until completely smooth and free of lumps, about 3 minutes. Scrape down the bowl frequently – this step is crucial for a silky-smooth cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add sugar to the cream cheese and beat until completely incorporated and fluffy. Add eggs one at a time, mixing on low speed just until each is incorporated. Overmixing after adding eggs can incorporate too much air, leading to cracks during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix in sour cream, vanilla extract, and flour until just combined. The sour cream adds tanginess while the small amount of flour helps stabilize the filling. Pour the mixture over the cooled crust and smooth the top with a spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the apple mixture, toss diced apples with lemon juice, 50g brown sugar, cinnamon, and nutmeg in a bowl. The lemon juice prevents browning while adding brightness to the flavor. Arrange the apples evenly over the cheesecake filling, leaving some space around the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the streusel, combine flour, cold butter, oats and 50g brown sugar in a bowl. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pieces remaining. The varying sizes create delightful textural contrast in the finished cheesecake. Sprinkle this mixture evenly over the apples.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath creates a gentle, humid environment that prevents the cheesecake from cracking and helps it bake evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully transfer to the oven and bake for 70-75 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble when gently shaken. Don't worry if it seems too soft – it will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents the dramatic temperature change that can cause cracks. Then remove from the water bath and cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Refrigerate the cheesecake, uncovered, for at least 6 hours or preferably overnight. The patience pays off – this resting time allows flavors to meld and the texture to become perfectly creamy.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To serve, run a thin knife around the edges of the pan before releasing the springform. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. If desired, drizzle with caramel sauce and add a dollop of whipped cream to each serving. Enjoy your masterpiece!</li></ol>