apple crumble yoghurt cheesecake



For the base

2 cups five:am apple crumble granola, processed to a medium fine crumb

50 ml melted unsalted butter

For the filling

2 cups five:am Greek yoghurt

250gm cream cheese

1/2 cup boiling milk

1 1/2 tblsp powdered gelatin

1 vanilla bean, split and seeds scraped.  Keep the pod for the poaching liquid.

For the topping

2 just ripe guavas, peeled and halved

2 cups water

1/2 sugar

the vanilla bean pod

1 star anise



Combine the granola crumbs and melted butter in a bowl.  With this recipe you can either make one large cheesecake using a 24cm springform tin, or 4 individual cakes using 12cm tins.  For both, butter the sides and the bottom and line with baking paper.  Press the mixture evenly into the bottom of the tin(s).  I like to spread it a little up the sides of the tins.  Put the bases into the fridge to set for 30 minutes.

Dissolve the gelatin in the boiling milk and set aside to cool a little.

In a large bowl whip the yoghurt, cream cheese and vanilla.  Add the cooled gelatin and continue to whip until there are no lumps and the mixture is evenly combined.

Pour carefully into the lined tin(s) and refrigerate for an hour.

In a saucepan dissolve 1/2 sugar into the 2 cups of water and add the star anise and reserved vanilla pod.  Add the halved guavas and gently simmer for about 10 minutes.  You will need to check the fruit frequently as the poaching time will depend on how ripe the guavas were at the start.  The result you want is fruit that is soft and pliable but hold its shape.  Remove the fruit from the saucepan and turn up the heat to reduce the sugar syrup.  When the fruit is cool enough to touch scoop out the seeds using a spoon then cut 5mm strips lengthwise.  I add the seeds back to the sugar syrup to boost the flavour.

When the sugar syrup has the consistency of warm honey, remove from the heat and strain. Add the sliced guava to the syrup and set aside.

Remove the set cheesecake(s) from the refrigerator, remove carefully from the springform tins and decorate with the guava strips and a little sugar syrup.

If guavas are not readily available you could substitute for any other fruit that pairs well with apple.  Good options are rhubarb, blueberries, pears or figs.


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