Apple Cider Delight (Printable Recipe Version)
Extra fluffy cheesecake packed with punchy apple cider and sweet spices. Makes a killer autumn sweet treat.
# Ingredients You’ll Need:
→ Crust
01 -
2 tablespoons powdered sugar
02 -
1/4 teaspoon fine salt
03 -
113 g unsalted butter, melted
04 -
270 g plain graham crackers or digestive biscuits
→ Filling
05 -
2 tablespoons plain flour
06 -
3 large eggs
07 -
1 teaspoon ground cinnamon
08 -
80 ml thick apple cider syrup (see reduction step)
09 -
240 g sour cream
10 -
2 teaspoons pure vanilla extract
11 -
1/2 teaspoon fine salt
12 -
220 g light brown sugar
13 -
681 g full-fat cream cheese, softened
14 -
Mulling spices like cinnamon, allspice, and cloves to taste
15 -
720 ml fresh apple cider, ideally honeycrisp
# Steps to Make It:
01 -
Let the whole thing sit on the counter to cool off, then stick it in the fridge for 8 hours or more before you pop it out of the pan and dig in.
02 -
Take the pan and water bath out of the oven. Cool on the counter. For best texture, chill in the fridge for at least 8 hours before serving.
03 -
Move the pan to your oven and let it bake for about an hour and a half. When you jiggle the pan, the middle should wiggle just a bit but the edges will look firm.
04 -
Put the springform pan with the crust right into a big roasting pan. Pour in the cheesecake mix. Fill the roasting pan partway with hot water so it comes halfway up the sides of the springform pan.
05 -
Add flour and crack in the eggs. Just blend until it's mixed and smooth. Don't keep going—mixing too long messes with the texture.
06 -
Dump in cinnamon, salt, vanilla, apple cider syrup, and sour cream. Blend it all up so it's smooth and creamy.
07 -
Beat brown sugar with cream cheese in your stand mixer, scraping the bowl until there's not a single lump.
08 -
Drop the oven heat down to 160°C, which is 325°F.
09 -
Squash the crust mix into the bottom of your greased and lined 20 cm springform pan, wrap the outside in foil, and bake for 10 minutes. Cool it down and pop into the fridge.
10 -
Grind crackers into crumbs in your food processor. Add melted butter, salt, and powdered sugar, pulsing until you've got damp sand.
11 -
Set your oven to 175°C, or 350°F, to start.
12 -
Boil up that 720 ml of apple cider and toss in your favorite mulling spices. Cook it way down until syrupy—about 80 ml left. Let it cool off before you use it.
# Extra Information:
01 -
Cooling it slow in the oven keeps that top from cracking.
02 -
Want a tarter taste? Use honeycrisp cider. Sweeter? Try another type.