Bakeapple Cheesecake

By NickiR

A bakeapple or cloudberry grows in Atlantic Canada. You can use raspberries, blueberries or both as a substitute.

Ingredients

• Crust:
• 1/2 cup butter, melted
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• Filling:
• 2 large packages cream cheese, softened
• 3 eggs, separated
• 1/2 cup sugar
• 2 Tbsp. flour
• 1/2 tsp. salt
• 2/3 cup light cream (10%)
• 2/3 tsp. vanilla extract
• 1 tsp. lemon zest
• 1 Tbsp. lemon juice
• 1/4 cup sugar
• 2 cups bakeapple jam or sauce
• Bakeapple Sauce:
• 2 cups bakeapple
• Water
• 1 cup sugar
• 2 Tbsp. cornstarch
• 1/4 cup water

Preparation

Step 1

Crust:

Preheat oven to 350*. Grease 9-inch springform pan.

Melt butter, add crumbs and sugar; mix until moist and crumbly. Press against bottom and sides of greased springform pan. Bake 10-12 minutes at 350*. Cool.

Filling:

Reduce oven temperature to 325*. Beat cream cheese well. Beat in egg yolks, then add ½ cup sugar, flour and salt. Add cream, vanilla, lemon zest and juice. Beat mixture until it is free from lumps.

In a clean bowl, beat egg whites until they reach the soft peak stage. Beat in ¼ cup sugar and continue beating until whites are still but not dry. Fold egg whites into cream cheese mixture.

Pour cream cheese mixture into baked crumb crust and bake at 325* for 40-60 minutes or until it sets. The mixture will be a bit quivery when removed from the oven but will set as it cools.

Cool cheesecake to room temperature, spread bakeapple sauce/jam over the top, then refrigerate for 3-4 hours before serving. Garnish with berries.

Bakeapple sauce:

Simmer bakeapples in a little water until tender, about 10 minutes. Add sugar and simmer another 5 minutes.

Mix cornstarch with enough water to form a past. Stir into bakeapples and continue stirring until thickened and smooth.