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YIELD: 16 SERVINGS
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.
PREP TIME COOK TIME TOTAL TIME
20 minutes 1 hour 1 hour 20 minutes
Ingredients
For the graham crumb base
• 1⅓ cups graham wafer crumbs
• 3 tbsp sugar
• ⅓ cup melted butter
For the Vanilla Cheesecake
• 3 cups cream cheese, (three 250 g packages)
• 1 cup sugar
• 3 eggs
• 3 tsp 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
1. In a small bowl, combine the graham wafer crumbs, sugar and melted butter.
2. 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.)
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To prepare the cheesecake batter
1. Cream together the cream cheese and sugar.
2. Add the eggs, one at a time, beating well after each addition. beat in the vanilla extract
3. Finally blend in the whipping cream.
4. 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.
5. 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)
6. 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
1. 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.
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© Barry C. Parsons
CUISINE: Newfoundland / CATEGORY: Dessert Recipes
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Nutrition Information
Yield 16
Serving Size 1 serving
Amount Per Serving
Calories 363
Total Fat 25g
Saturated Fat 14g
Unsaturated Fat 0g
Cholesterol 108mg
Sodium 234mg
Carbohydrates 30g
Fiber 1g
Sugar 24g
Protein 4g
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