Bakeapple Cheesecake
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
Bakeapple Cheesecake. Bakeapple is the Newfoundland word for Cloudberry, a deliciously intense northern berry that makes for an amazing topping on a creamy vanilla 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. If you follow my suggestions as outlined in the recipe though, 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?
You’ll find hundreds of other great ideas like this in our Desserts Category and in our Cakes and Pies Category.
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
You might also like our delicious recipe for Partridgeberry Orange Muffins.
Recipe updated November 2018, to include option for metric measurements, nutritional information and new photos.
Bakeapple Cheesecake, an alternate topping
Note: A reader suggests the Cloudberry Jam from IKEA as a topping for this Bakeapple Cheesecake. It is a little sweeter than I am used to but a great substitute for making your own jam, if berries are not available to you.
Bakeapple Cheesecake
Bakeapple is the Newfoundland word for Cloudberry, a deliciously intense northern berry that makes for an amazing topping on a creamy vanilla cheesecake.
Ingredients
For the graham crumb base
- 1⅓ cups graham wafer crumbs
- 3 tablespoon sugar
- ⅓ cup melted butter
For the Vanilla Cheesecake
- 3 cups cream cheese, (three 250 g packages)
- 1 cup sugar
- 3 eggs
- 3 teaspoon vanilla extract
- 1 cup whipping cream
For the Bakeapple Topping
- 2 cups fresh or frozen bakeapples
- ½ cup sugar
Instructions
For the graham crumb base
- 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.)
To prepare the cheesecake batter
- 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.
For the Bakeapple Topping
- 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.
Notes
This recipe was original to my blog bak in 2007. I now bake my cheesecakes in a bain marie method. If you want to learn more about that please check out his post: Just a Vanilla Cheesecake.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
16Serving Size
1 servingAmount Per Serving Calories 363Total Fat 25gSaturated Fat 14gUnsaturated Fat 0gCholesterol 108mgSodium 234mgCarbohydrates 30gFiber 1gSugar 24gProtein 4g
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Hi, I Googled Bakeapple Cheesecake when this page came back in the results! The recipe sounds delicious! I'm planning on making it for my family later this week. I've hardly ever made cheesecake and this one sounds close to fool proof!! Thanks!
Delicious. I made it for company, some had tasted bakeapples, some had not. It was a hit!
Yes it is!!! The gall of some people, what? Makes you wonder how much more of her content is stolen! I shall contact this person and ask her to rremove it. Thanks for the heads up. I appreciate it.
Barry.
Hi Barry,
I made this cheesecake for my moms birthday this past weekend (with bakeapples handpicked by me of course) and it was so good! It was a definite crowd pleaser. Just wanted to say thanks 🙂
I have made this Bakeapple Cheesecake twice. I had a good supply of Bakeapples from Labrador. My daughter who lived in St John's went on a trip to Labrador with her boyfriend who is formerly from there and still has family there, picked the berries in the family backyard. This cheesecake tops or almost tops my Blueberry Cheesecake. Both are delicious. Thanks for sharing. Maria from Cape Breton.
Hi Barry,
Do you think it would be alright to use bakeapple preserves for this? I don't have any bakeapples BUT I did buy a jar of the preserves at the local market here in St. John's.
Thanks in advance for your advice!!!
Nina
I'm sure that would be delicious, Nina. I wouldn't hesitate to try it. Thanks for reading, Barry.
What are bakeapples? I never heard of them.
Could you explain, please.
In Newfoundland, cloudberries are known as bakeapples.Don't ask me why.
You said you didn't know why Cloudberries were called Bakeapples. When the French came here they saw the berries and said "Baie qu'appelle" What kind of berry is this. The English then called them "Bakeapples"
Awesome awesome
Very yummy! My only problem is that when I baked it at 325 for 50-60 mins it isn't complety cooked in the centre. Should I bake it for a little longer or turn my temp up a bit?
I would not change the temperature. Each oven has individual variances, so I would try baking it for up to an hour and ten minutes. Are you using a bain marie?
You should try this with a ginger snap crust. The flavor combination is amazing! This was a favorite made by the bakery ladies at MUN several years ago for special events.
Sounds great. I love peach and ginger snap too so that would be great I'm sure.
Can you make this ahead of time and freeze it for a week?
Just freeze the cheesecake and put the jam on when serving.