Greta’s Apple-Ginger Cheesecake – GFCFSF

November 01, 2015

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Greta’s Apple-Ginger Cheesecake – GFCFSF

For crust:
5-6 oz GF gingersnap cookies
1 tbsp sugar
1/3 cup GFCFSF margarine or coconut oil, melted

For cream cheese filling:
1 8 oz pack Daiya Plain Cream Cheese
1 1/2 tsp grated fresh ginger
2 eggs
1/3 cup sugar
1/2 tsp GF vanilla
2 tbsp Domaine de Canton (optional)

For apple topping:
5 cooking apples, different varieties, peeled and very thinly sliced
1 tsp cinnamon
1 tsp grated fresh ginger
¼ tsp nutmeg
½ cup brown sugar
1 tbsp brandy, preferably Applejack Brandy
3 tbsp GFCFSF margarine or coconut oil
Pinch of salt

Preheat oven to 350 F. To make crust, grease a 9-inch (or four 4-inch) springform pan with coconut oil. Place gingersnap cookies in a gallon plastic bag and seal. Take a coffee mug or rolling pin and gently roll across cookies to crush them into crumbs (or you can put them into a food processor). When fully and uniformly crushed, remove to a large bowl. Mix with sugar and melted margarine or oil until the mixture resembles wet sand. With your hands, take the mixture and gently press into the pan to form a crust.

To make filling, beat the cream cheese, sugar, ginger, vanilla and Canton (if using) until fluffy. Add eggs one at a time, beating them in slowly until just combined.

For the apple topping, mix apples, brandy, cinnamon, ginger, nutmeg, and brown sugar in a bowl until the apples are evenly coated. Heat the margarine or oil in a large skillet over medium-low heat. Cook apples until tender and flexible, about 5 minutes. You should be able to bend them a fair amount but they should hold together and not be mushy.

Add cream cheese mixture to crust in pan. Top the mixture with apples, spreading them over the cream cheese mixture until the cream is no longer visible. To make an apple rose for topping, the filling must still be covered in apples, but it does not need to be a thick coat. Take at least 5 very thin apple slices and lay them flat on a surface, with each slice overlapping the previous slice by half. Starting with one of the ends, roll up the slices so that they form a tight spiral. It should look something like this:

Rolled apples
Rolled apples

Place this spiral in the middle of the cheesecake, and cover the outside of it in more apple slices, rotating around to make it bigger. The sticky syrup the apples are cooked in should help the slices stick to each other. Reserve leftover sauce for serving. When you get towards the edge of the pan, fan the slices out so that they ruffle more. Thicker slices of apples work better for larger cakes, but not for the center, while thin slices work for the entirety of a smaller cake. The cake can either be covered in a single rose (what we did with a miniature cake), or with multiple roses as shown:

Rolled apple roses
Rolled apple roses

When the topping is complete, place the cake(s) in the oven and bake for 30 minutes, or until filling is firm. Let cool on a rack and refrigerate until cool. When serving, warm leftover apple cooking sauce and drizzle over cake.

Cooked Mini Tart
Cooked Mini Tart