Ultra rich, creamy, dense, smooth and amazingly delicious for words, this season try this baked eggless mini apple cheesecake and you would ask for nothing more. It’s so easy to prepare and so satiny rich in texture. Love New York style cheesecake, then you definitely need to try the eggless version and you would be totally delighted with the flavor and texture
The cheesecake can be served as is. Alternatively, it tastes equally good with ice cream , caramel sauce on top. You can make them plain without apple toppings too. You can use your favorite toppings on plain cheesecake as desired
Unlike the New York cheesecake which has eggs in it, this is eggless hence this will not rise. My cheesecake didn’t crack at the top so I did not find the necessity of water bath however if you face issues with cracked tops then take a bigger cake tin, fill it with water and place at bottom for steam bath. Do not over bake them as they will dry out. Unlike cake, cupcakes bake quickly so do keep an eye on cheesecake after 16-17 minutes.
Do watch the video for better clarity in preparation and share your experience once you prepare the cake
Notes:
*All ingredients must be at room temperature
*Never overmix the batter as it would incorporate air bubbles and can crack the top of cheesecake
**Every oven is different so keep an eye on cheesecake after 17 mins. I did not experience any issues however If your oven is getting heated quickly then place the cake tin in water bath while baking for smooth cheesecake top
**I have used non dairy whipping cream so the sweetness was perfect. Increase the sugar and vanilla extract slightly for regular whipping cream
**Instead of Greek yogurt, sour cream can also be used
Preparation time: 15 mins Baking time: 20 mins Total time: 35 mins
Servings: 8-10 cupcakes
Ingredients
1 cup = 240 ml
- 100g Biscuits (Marie/Digestive etc.)
- 2 tbsp. unsalted butter, melted
- 300g Cream cheese
- 60g Greek yogurt
- 60 ml Whipping cream
- 1/3 cup Sugar
- 1 tbsp. Corn flour
- 1/4 tsp Vanilla extract
- 1 Apple, peeled, cored and chopped
- 1/4 -1/2 teaspoon Cinnamon powder
- 1/8 -1/4 teaspoon Nutmeg powder
- 1 – 2 tbsp. Brown Sugar
Steps to prepare
*Always read the notes before the preparation
- Line cupcakes tray/mold
- Ground biscuits to powder and add butter. Mix until well combined
- Add the mixture to cupcakes tray and spread evenly. Press the mixture to the base
- Chill tray for 30 minutes
- Preheat oven to 180 degree Celsius
- Blend whipping cream in a bowl for 2-3 mins over low speed
- Add yogurt, cream cheese and blend for 20 seconds until smooth and creamy
- Add sugar, and vanilla extract. Blend until just combined
- Now sprinkle corn flour on top an mix with spatula
- Pour the batter into each cupcake mold and level evenly
- Tap the tin on the counter to smoothen the top and release trapped air bubbles
- Mix apple, brown sugar, cinnamon and nutmeg in a bowl
- Add the apple mix on top of the batter
- Bake for 18-20 minutes. Cheesecake should be golden brown on top, slightly pulled away from the edges , do not overbake
- Cool in tray for 10 minutes
- Cool the cheesecake to room temperature on wire rack. While, it’s cooling, it will further cook hence never over bake cheesecake
- Refrigerate cheesecake for 3 hours or more
- Serve cheesecake as is or top with ice cream and caramel sauce
- Store leftovers under refrigeration and consume within 3 days
Cook with Rekha 