With the weather finally resembling that of the winter months, why not cosy up with a slice of this spiced Spiced Apple and Yoghurt Cheesecake Crumble and tune into the sound of winter’s first drizzle outside.
I definitely like the idea as I’m finding winter jackets a little tight-fitting around my burgeoning baby bump. It’s comfort dessert at its best – with a generous layer of light yoghurt cheesecake topped with lightly stewed cinnamon, vanilla and clove apples. The crumble on top could justifiably be blamed on pregnancy cravings, but since I’m yet to experience any, I’ll say it’s more of a learned creature-comfort.
Perhaps the most exciting part of the cake, is indeed the actual apple layer because it’s made using Harris Farm Markets’ expanding line of imperfect picks produce. You see these Granny Smiths have been saved from going straight from the trees to the garbage heap in a bid to reduce food waste and reward farmers for their hard work. Why were they destined to go there?
Well, they apparently are less aesthetically pleasing – some are smaller, some covered in tiny freckles others perhaps with a small bulge. None of these qualities affect the wonderful flavor of autumn that apples bring to us or texture which remains crunchy and crisp. The added benefit for us, is the more affordable price so that even those on a stricter budget can afford to enjoy nature’s bounty in season.
As for the cake, it is best enjoyed the next day as the cheesecake layer sets. You can use lactose-free yoghurt and cream cheese here so that when coupled with a gluten-free base and crumble it can be quite an adaptable treat. It might look like a lot of ingredients but it is one of the easiest cheesecakes you’ll ever make. Be mindful that the cheesecake crumble will be of a fairly soft, creamy consistency, especially when being served still warm. It is just as delicious refrigerated overnight when the flavours have had a good chance to mingle.
PS Don’t discard the apple peels – cook them in 4 cups of water for 15 minutes, then blend for a delicious and waste-free “apple nectar” drink which can be enjoyed warm or refrigerated. It’s a trick I’ve shared in The Wholesome Cook book for using up leftover poaching pear peels as well.