Along the Grapevine


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Spiked Crabapple Cheesecake

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I don’t often bake cakes these days, but am always happy to oblige when there is an occasion – especially when I can use some foraged ingredient from my backyard. I had two constraints in choosing what kind of cake I would bake. First, the birthday girl wanted something gluten-free and second, I have one arm in a cast due to a recent mishap leaving me less dextrous than usual. So what to make with no gluten and one hand? Cheesecake was the perfect solution. I just needed some help with cracking eggs! I still had some crabapple preserve in the freezer, and frankly I don’t think there are many fruits that pair any better with cheese than a nice tart apple. If I had any Calvados, that would have been my choice of liqueur, but brandy seemed a good alternative. I used an 8 inch spring form pan, placed it in a larger pan which was placed in another larger pan filled with water. I believe that prevented the cake from having any cracks on the surface when baked.   DSC01830

Spiked Crabapple Cheesecake

  • Servings: 6-8
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Ingredients

1 cup almonds

1/2 cup hemp hearts

4 oz butter

a pinch of salt

1 cup plain yogurt

8 oz cream cheese

1/2 cup honey

3 eggs

1 cup crabapple preserve

1/4 cup brandy

Method

Grind the nuts and add hemp hearts and butter and salt. Press the mixture into an 8″ spring form pan lined with parchment paper. Blend the next 4 ingredients in a bowl until smooth. Pour on top of the nut mixture. Bake at 325 degrees F for about one hour, until the custard has set. Meanwhile heat just to mix the brandy with the preserve. Allow to partially cool and pour over the cooled cheesecake.

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The result was a little uneven looking due to my one-handedness, but delicious nonetheless. I think some toasted almond slices on the sides would have made it prettier but I can’t think that the flavour could have been improved at all.

Featured at Fiesta Friday.