Apple Cheesecake Pie

This pie brings together apple pie and cheesecake. It all starts with a simple, easy shortcrust, then a layer of apple and cinnamon filling, and finally a thin layer of baked cheesecake. While it bakes, the juices from the apples soak into the crust and soften it even more. The apple filling is sweet just enough, and the creamy cheesecake goes with it beautifully.

Before you start

• If you have shortcrust left over, wrap it well in plastic wrap and freeze it for up to about 3 weeks. Thaw it in the fridge when you need it.
• It's really important to squeeze the apples well, so all the liquid comes out.

Ingredients for apple cheesecake pie (14-inch / 35 cm rectangular tart pan or 9½-inch / 24 cm round tart pan)

For the crust

• 250 g all-purpose flour (1½ cups + 4 tablespoons).
• 5 g baking powder (1 teaspoon).
• 125 g butter, softened and cut into cubes.
• 1 large egg.
• 100 g sugar (½ cup).

For the apple filling

• 4 apples, peeled and finely grated.
• 100 g sugar (½ cup).
• 1 teaspoon cinnamon (you can use less if you're not a fan).

For the cheese filling

• 270 g plain cream cheese (I used a 25% fat cream cheese).
• 2 large eggs, at room temperature.
• 60 g sugar (¼ cup).
• 10 g cornstarch (1 tablespoon).
• 1 teaspoon vanilla extract.
• 50 ml heavy cream.

Instructions

1. Start with the shortcrust: in a wide bowl, mix the flour and baking powder together. Add the softened butter, egg and sugar, and knead just until the dough comes together (don't overwork it). If the dough feels dry, add a tablespoon of milk and knead again.
2. Roll the dough out between 2 sheets of parchment paper. Peel off the top sheet, lay the dough over the pan and press it firmly into both the bottom and the sides. You can also press pieces of dough into the pan by hand. Then put the pan in the freezer to firm up.
3. Apple filling: put the grated apples in a bowl, add the sugar and mix well. Set aside for about a quarter of an hour, until the apples release all their liquid.
4. After the rest, squeeze the apples well and transfer them to a clean bowl. Add the cinnamon and mix. Take the pan out of the freezer and spread the apple mixture over the crust in an even layer.
5. Cheese filling: preheat the oven to 350°F (180°C).
6. In a wide bowl, beat the cream cheese and sugar well. Add the eggs one at a time, beating until each is incorporated.
7. Add the vanilla and heavy cream, and beat again until combined.
8. Add the cornstarch and beat until incorporated. Pour the batter over the apple filling.
9. Bake for about 40–45 minutes, and let it cool completely.
10. Wrap it well and chill it overnight in the fridge. Once it has chilled, cut it into wedges and dig in.