The best apple rosette cheesecake recipe

Hi guys,
hope you are having a great week. In this weeks recipe, I will show you how to make a simple cheesecake topped with an apple pie rosette. This dessert is a show stopper and is sooooooooooooo delicous.
Hope you enjoy it as much as we do!

Also, be sure to Subscribe to my YouTube channel for free cake decorating tutorials. A video is uploaded every week. https://www.youtube.com/user/Lilianadasilva1   
Ingredients:

Crust
1 cup of graham cracker crumbs
1 pckg maple and brown sugar oatmeal
4 tbsp. of melted unsalted butter 

Filling
2 pkg Cream cheese softened (room temperature)
1/2 cup granulated sugar
2 eggs (room temperature)
1/2 cup sour cream (room temperature)
1 tsp vanilla extract
2 tbsp. flour

Apple pie rosette

2 cups of water

1/2 lemon squeezed

Already made dough

2 red apples, cored and sliced (very thin)

2 tbsp melted unsalted butter

 

Cinnamon mixture

1/2 cup granulated sugar

1/4 cup brown Sugar

2 tsp cinnamon

1/2 tsp nutmeg

 

Step 1
Heat oven at 350' F

Step 2

 

In a small bowl, combine graham crumbs, butter and sugar. Texture should resemble like wet sand. 

 Step 3 

 

Divide the crust into the bottom of the silicone mold cavities and press firmly with a spoon at the bottom of each cavities. Bake in the oven 10-12 minutes or until the crust becomes golden brown. Let it cool completely.

 Step 4
Reduce oven heat to 325'F

Step 5

Using an electric mixer, beat cream cheese and sugar together on medium speed. Reduce to low speed and add eggs one at the time. Add sour cream, vanilla extract and flour. Mix until all is combined. Don't over mix.  

Step 6

Pour cheesecake mixture into cooled silicone cupcake mold.

Step 7

Bake 20-25 minutes or until the cheesecakes are set. Do not over bake them. If the top starts to crack it's because they are over baked. The middle has to jiggle a little bit. Allow them to cool in the mold. Refrigerate 4 hours or overnight. 

Step 8



Fill a medium size microwavable bowl with your water and lemon juice.

 Step 9

Slice your apples very thin making sure to remove the core. Place them into your lemon water.(This will prevent them from becoming brown) Once all sliced, microwave the apples with the lemon juice for about 4 minutes. (this will make your apples soft and easier to work with)

 Step 10

Roll out your dough over your floured counter. Cut your dough into equal strips using a pizza cutter.

 Step 11

 Lightly brush melted butter on top of each strips.

  Step 12

In a medium size bowl, mix your sugars, cinnamon and nutmeg until well combined. Spread your cinnamon mixture on top of each puff layers.

 Step 13

Place apple slices in the middle of your dough one next to each other.(see picture) Fold your dough towards up. (the apples should not be all covered)

 Step 14

Staring from one end, gently roll your dough making sure that the apples are secured in your puff pastry.

  Step 15

Place each roses into a cupcake tray. Bake for 30-35 minutes.

 Step 16

Carefully remove your cheesecake from the silicon mold

 Step 17

Top with caramel or maple syrup followed by the rosette.

 

 Enjoy!

www.SugarellaSweets.com

 

 

 

THE THINGS YOU WILL NEED:

KitchenAid mixer: https://amzn.to/2xa8X3Q

Silicone round cup mold:https://amzn.to/2sEW0tf

Author: Liliana da Silva

The best apple cheesecake recipe

 

Ingredients:

Crust

• 1 cup of graham cracker crumbs
• 1 pkg maple and brown sugar oatmeal
• 4 tbsp. of melted unsalted butter

Filling

• 2 pkg Cream cheese softened (room temperature)
• 1/2 cup granulated sugar
• 2 eggs (room temperature)
• 1/2 cup sour cream (room temperature)
• 1 tsp vanilla extract
• 2 tbsp. flour

Apple pie rosette

• 2 cups of water
• 1/2 lemon squeezed
• Already made dough
• 2 red apples, cored and sliced (very thin)
• 2 tbsp melted unsalted butter

Cinnamon mixture

• 1/2 cup granulated sugar
• 1/4 cup brown Sugar
• 2 tsp cinnamon
• 1/2 tsp nutmeg

Instructions:

1. Heat oven at 350' F
2. In a small bowl, combine graham crumbs, butter and sugar. Texture should resemble like wet sand.
3. Divide the crust into the bottom of the silicone mold cavities and press firmly with a spoon at the bottom of each cavities. Bake in the oven 10-12 minutes or until the crust becomes golden brown. Let it cool completely.
4. Reduce oven heat to 325'F
5. Using an electric mixer, beat cream cheese and sugar together on medium speed. Reduce to low speed and add eggs one at the time. Add sour cream, vanilla extract and flour. Mix until all is combined.
6. Pour cheesecake mixture into cooled silicone cupcake mold.
7. Bake 20-25 minutes or until the cheesecakes are set. Do not over bake them. If the top starts to crack it's because they are over baked. The middle has to jiggle a little bit. Allow them to cool in the mold. Refrigerate 4 hours or overnight.
8. Fill a medium size microwavable bowl with your water and lemon juice.
9. Slice your apples very thin making sure to remove the core. Place them into your lemon water.(This will prevent them from becoming brown) Once all sliced, microwave the apples with the lemon juice for about 4 minutes. (this will make your apples soft and easier to work with)
10. Roll out your dough over your floured counter. Cut your dough into equal strips using a pizza cutter.
11. Lightly brush melted butter on top of each strips.
12. In a medium size bowl, mix your sugars, cinnamon and nutmeg until well combined. Spread your cinnamon mixture on top of each puff layers.
13. Place apple slices in the middle of your dough one next to each other.(see picture) Fold your dough towards up. (the apples should not be all covered)
14. Staring from one end, gently roll your dough making sure that the apples are secured in your puff pastry.
15. Place each roses into a cupcake tray. Bake for 30-35 minutes.
16. Carefully unmold your cheesecakes
17. Top with caramel or maple syrup followed by the rosette.