The dreams of this recipe started as a panna cotta and to be frank there were some truly awful results.The flavour was great – but no matter how hard I tried I could not stop getting a clear jelly layer at the top without completely curdling the cream. But sometimes things are worth giving up on, and that’s okay.

I knew that I wanted to make some sort of treat with reduced apple cider because ’tis the season! And since apple cider is funky and sweet before you concentrate it I felt it really needed to go with something rich and decadent.

Alas – the apple cider cheesecake was born.

Some Notes on Reducing Apple Cider

When picking an apple cider you are going to want one from the refrigerated section of your grocery store, the ones that usually have a bunch of sediment.

We will start by pouring the cider into a large pot and bring it to a boil over high heat. As the cider boils it will start to foam and froth at which point you are going to want to use a fine mesh sieve to skim this mess off of the top, if you don’t your cider will boil over.

As it boils you will notice the bubbles are little and plentiful. You will know when your cider is ready when the bubbles get much larger, start to climb up the side of the pot and when you run a spatula along the bottom of the pot it makes a slurping sound.

Once your pot is cool enough to handle put a small mesh sieve over a heat proof container or bowl and strain the syrup.

Prep Ahead

The reduced cider can be made up to one week in advance.
The butter can be browned up to three days in advance and melted before using.
The oats can be toasted up to a week in advance and stored at room temperature in an airtight container.

Equipment

Baking sheet
9×9″ pan
8″ Cake pan
Parchment paper
Stand mixer or hand mixer
Measuring spoons
Measuring cups
Heat proof spatula
Fine mesh seive
Large pot
Small pan
Whisk
Food processor

Apple Cider Cheesecake with Oatmeal Cookie Crust

Recipe by At Home GastronomeCourse: Uncategorized

Servings

8-10

servings

Ingredients

Apple Cider Reduction
3 Liters Apple Cider
Cheesecake
500 g Cream Cheese, Room Temperature
123g Sour Cream, Room Temperature (1/2 Cup)
123g Unsalted Butter (1/2 Cup)
1 Cup Apple Cider Reduction
3 Large Eggs, Room Temperature
2 tsp Vanilla Extract
1 tsp Kosher Salt
Oatmeal Cookie Crust
180g Large Flake Oats
100g Brown Sugar (1/2 Cup)
1 Tbsp Ground Cinnamon
123g Unsalted Butter, 1/2″ Cubes (1/2 Cup)
Kosher Salt
Apple Cider Caramel
50g White Sugar
1/3 Cup Apple Cider Reduction
1 Tbsp Unsalted Butter
2 Tbsp 35% Cream
Kosher Salt

Directions

Apple Cider Reduction
Bring your cider to a boil in a large pot.
As the cider starts to froth and foam use a fine mesh sieve to skim the top which will prevent the liquid from boiling over the pot.
Continue to boil for 1-1.5 hours or until the cider has reduced to 1.5 Cups.
Let cool slightly and then strain using a fine mesh sieve. If you are not using this liquid gold immediately it should be stored in an airtight container in the fridge.
Oatmeal Cookie Crust
Preheat your oven to 350F.
Spread oats out evenly on a sheet pan.
Bake for 20-25 minutes shaking the pan at the half way point until the oats are golden brown.
While the oats toast prepare your pan.
Tear a piece of parchment paper off of your roll that is long enough to cover the bottom and sides of your pan.
Crumple the paper up into a ball and then unfold it flat.
Press the paper into the bottom and sides of the pan.
You may fold the tops of the parchment over the side of the pan to hold it in place, or use binder clips.
If using binder clips be sure to remove them before baking.
Add the oats, brown sugar, cinnamon, butter and salt to a food processor and pulse until the butter is evenly dispersed, the oats are breaking down and the mixture is like a coarse wet sand in your hand.
When you squeeze it between your fingers it should clump together.
Press the oatmeal crust evenly into the bottom and up the sides of the cake pan and set aside.
Cheesecake
Preheat oven to 325F.
Add the butter to a medium frying pan over medium high heat.
Stir frequently with a heatproof spatula as the butter melts.
When butter is completely melted begin to stir constantly.
The butter will start to bubble, then foam and eventually the milk solids will turn golden brown and this is when you should remove the butter from the heat.
This process should take about 5 minutes, but its better to pay attention to the colour of the butter rather than the time.
Add cream cheese to the bowl of a stand mixer and press it against the sides with a rubber spatula until the cream cheese is smooth.
This will help prevent any tiny clumps of unincorporated cream cheese from making their way into the final product.
Add sour cream, brown butter and salt then mix on medium low until combined then stop the mixer and scrape the sides and bottom of the bowl.
Add eggs one at a time while mixing on medium low, stopping the mixer and scraping the sides after each addition.
While the mixer continues to run slowly drizzle in the cider reduction followed by vanilla and continue to mix until combined.
Stop the mixer and use your rubber spatula to scrap the sides and bottom of the bowl to ensure everything in incorporated.
Pour the cheesecake base into your prepared pan.
Set a 9″x9″ pan on top of a baking sheet.
Place the cheesecake inside the 9″x9″ pan.
Make a water bath by pouring hot from the tap water into the side of the 9″x9″ pan until the water comes half way up the side of the cheesecake pan.
Transfer the whole sheet pan to the middle rack of the oven and bake for 1h5m-1h15m until the cheesecake is slightly wobbly on top.
Turn off the oven and allow the cheesecake to cool with the door open.
This method of slowly cooling will prevent cracks in your cheesecake.
Once cooled transfer to the fridge and allow to chill for at least 4 hours.
Apple Cider Caramel
To a medium sized pot add your sugar and heat over medium high.
As the sugar starts to heat and melt you can lift the pan and tilt it or gently shake it to even out the heating and prevent burning.
When the sugar has turned a golden amber add the butter followed by the cream and then cider whisking vigorously the entire time.
Be cautious as each addition will cause sputtering and bubbling.
Bring the mixture back to a boil and cook for an additional 1-2 minutes until any seized sugar has melted back into the caramel.
Season with a pinch of salt.
If you are not using the caramel the same day you are serving allow it to cool to room temperature before spreading on the cheesecake.
If you are making it in advance you may want to very slightly heat the caramel just enough to loosen it up.
Finish
Spread caramel sauce on top of cheesecake, season with flaky salt if you have it and enjoy!