Bakeapple is the Newfoundland word for Cloudberry, a deliciously intense northern berry that makes for an amazing topping on a creamy vanilla cheesecake.
Bakeapple Cheesecake – Hope you all had an enjoyable Christmas, ours was a very quiet but enjoyable day at home with the family. Today we have a dozen or so people coming for our Boxing Day cold plate and this Bakeapple Cheesecake is what is being offered up for dessert. It really is just my basic vanilla cheesecake with a bakeapple compote on top but there’s always room for the old standards at my table.
Don’t be intimidated if you’ve never baked a cheesecake before, this really is a simple, fuss-free recipe and far easier than some would have you believe. Over baking is the most usual way to go astray in making a cheesecake but if you follow my suggestions as outlined in the recipe you should not have any worries. Bakeapples are easily substituted for an available fruit or berry.
If you also love another Newfoundland favourite, partridgeberries, be sure to check out our Partridgeberry Apple Cheesecake recipe.
UPDATE: This is an early recipe from this blog before I started baking cheesecakes using the bain marie method. If you want to find out more about that, visit the recipe for Just a Vanilla Cheesecake.
Like this Bakeapple Cheesecake recipe?
- 1⅓ cups graham wafer crumbs
- 3 tbsp sugar
- ⅓ cup melted butter
- 3 eight ounce packages ounces cream cheese
- 1 cup sugar
- 3 eggs
- 3 tsp vanilla extract
- 1 cup whipping cream
- 2 cups fresh or frozen bakeapples
- ½ to ¾ cup sugar (depending on your taste)
In a small bowl, combine the graham wafer crumbs, sugar and melted butter.
Press into the bottom of a 9 inch bring form pan that has the bottom lined with parchment paper. (This helps with much easier release from the pan when the cheesecake is cooled.)
Cream together the cream cheese and sugar.
Add the eggs, one at a time, beating well after each addition. beat in the vanilla extract
Finally blend in the whipping cream.
Pour over the prepared base and bake at 325 degrees F for 50 minutes to an hour. The cheesecake should just be beginning to brown at the edges and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface)
Allow the cheesecake to cool thoroughly on a wire rack at room temperature for a couple of hours before storing in the fridge.
Gently boil the bakeapples and sugar in a small saucepan until the jam begins to slightly thicken, (about 20 minutes) stirring occasionally. Cool completely and spread on top of the vanilla cheesecake.