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Apple Cider Cheesecake Recipe

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This Apple Cider Cheesecake is a luscious, creamy dessert perfect for autumn or any special occasion. With a spiced cider reduction incorporated into a smooth cream cheese filling and a crunchy digestive cookie crust, it blends warming mulling spices with the tangy sweetness of sour cream and apple cider. The water bath baking method ensures a silky texture, making each bite a delightful balance of richness and seasonal flavor.

Ingredients

Crust

  • 270g (2 packed cups) digestive cookies or graham crackers
  • 85g (6 tablespoons) butter, melted
  • ¼ teaspoon salt
  • 2 tablespoons powdered sugar

Cider Reduction

  • 720g (3 cups) fresh apple cider (honeycrisp cider suggested for tartness)
  • Mulling spices (cinnamon sticks, cloves, allspice, star anise – about 2 teaspoons mixed spices)

Cheesecake Filling

  • 3 full fat cream cheese bricks (227g each), softened and at room temperature
  • 200g (1 cup) brown sugar
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 240g (1 cup) sour cream
  • ⅓ cup reduced apple cider syrup (from above)
  • 1 teaspoon cinnamon
  • 3 large eggs
  • 2 tablespoons all purpose flour

Instructions

  1. Reduce the Cider: In a large pot, bring the fresh apple cider and mulling spices to a boil over high heat. Continue boiling for about 1 hour until it thickens into a syrup and reduces to approximately 1/3 cup. Set aside to cool completely.
  2. Preheat Oven for Crust: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  3. Prepare Crust Base: Using a food processor, pulse the digestive cookies or graham crackers until finely ground. Add melted butter, salt, and powdered sugar; pulse again until the mixture forms wet crumbs that hold together when pressed.
  4. Form and Bake Crust: Press the crust mixture firmly into the base of an 8-inch round springform pan wrapped with foil or a greased and parchment-lined 8-inch cake pan. Bake for 10 minutes, then allow to cool completely and chill in the refrigerator.
  5. Lower Oven Temperature: Decrease the oven temperature to 325°F (163°C) for baking the cheesecake filling.
  6. Beat Cream Cheese and Sugar: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and brown sugar on medium speed until smooth and free of lumps, scraping down the bowl as needed.
  7. Add Remaining Filling Ingredients: Incorporate the sour cream, vanilla extract, salt, cinnamon, and cooled reduced apple cider syrup into the cream cheese mixture. Beat until creamy, scraping down the sides intermittently.
  8. Incorporate Eggs and Flour: Add the eggs one at a time, followed by the flour. Beat on low speed just until combined to avoid overmixing.
  9. Prepare Water Bath: Place the cheesecake pan inside a larger 13×9-inch baking pan. Pour hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan to ensure gentle and even baking.
  10. Fill and Bake Cheesecake: Pour the cheesecake filling over the cooled crust. Bake at 325°F for 90 minutes or until the edges are set and the center is slightly wobbly. Avoid opening the oven during baking.
  11. Initial Cooling in Oven: Turn off the oven and slightly crack open the oven door with a wooden spoon. Let the cheesecake cool inside for about 30 minutes to prevent cracking.
  12. Further Cooling: Close the oven door and allow the cheesecake to cool for an additional 15 minutes inside.
  13. Final Cooling and Refrigeration: Remove the cheesecake from the oven and let it cool at room temperature. Once cooled, refrigerate the cheesecake for at least 8 hours or overnight before serving to fully set.

Notes

  • Using honeycrisp apple cider provides a nice tartness that complements the sweetness of the cheesecake.
  • Ensure the cream cheese is fully softened at room temperature to avoid lumps in the batter.
  • Water bath baking is essential to prevent cracks and give the cheesecake a creamy texture.
  • Cooling the cheesecake gradually in the oven helps reduce cracking on the surface.
  • Chilling the crust before adding the filling improves the crust’s texture and prevents sogginess.

Find it online: http://bitezly.com/apple-cider-cheesecake-recipe/