While summer hasn’t quite officially kicked off, it’s beginning to feel a lot like summer – the days are long and warm, the sun is (usually) shining and you can’t help but want to spend all your free time out enjoying the beautiful weather. Gardening, walking, berry picking and swimming – there are so many ways to while away your summer!
Whatever you prefer, there’s nothing better than sitting down after a long day in the beautiful sunshine of a Kiwi summer to a beautifully chilled cider. I don’t mean one the super-sweet ciders you can get everywhere at the moment – I’m talking about a traditional cloudy apple cider that leaves you feeling refreshed.
That’s where this delicious new Mac’s Mid Tempo Cider comes in – it’s a premium, traditional cloudy cider that’s drier and sweeter than most ciders. You know what that means? It’s totally refreshing with a fresh juicy finish – delish!
After sitting down and enjoying a bottle of Mac’s Mid Tempo Cider at the weekend I started thinking – wouldn’t it be amazing to capture the light, refreshing flavours of the cider in a quick and easy summer dessert? Yeah, it would be! And that’s when this apple cider cheesecake came to life.
This cheesecake is special from the base right up to the topping. Imagine a light homemade oat biscuit and brown sugar base, filled with creamy apple cider cheesecake – with just the right amount of cider coming through in every bite – and finished with a swirl of lightly flavoured vanilla bean whipped cream. It’s a real summer delight.
But while this cheesecake is bursting with flavour, it’s an absolute breeze to make. The trick to the filling is to use Mac’s Mid Tempo Cider to dissolve the gelatine instead of water – not only is it enough to flavour the entire cheesecake, but it’s a lot of fun to do too. When you stir in the gelatine the cider fizzes and bubbles up to leave you with a delightfully thick gelatine mixture that looks so similar to pureed apples that it’s uncanny.
So what are you waiting for? Pick up a 12-pack at any good liquor store, Pak n Save or New World and get baking. The best part? You only need a little bit for this recipe so you’ll have plenty left to enjoy by the bottle!
- 170g butter, softened + another 80g butter, softened
- 8 Tbsp brown sugar, packed + another 3 Tbsp brown sugar
- 4 Tbsp white sugar
- 2 eggs
- 1 ½ cups + 4 Tbsp oats
- 1 cup plain flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ cup Mac’s Mid Tempo Cider
- 3 tsp gelatine powder
- 300ml cream
- 375g cream cheese, softened
- ½ cup caster sugar
- Green gel food colouring, optional
- 100ml cream
- ¼ tsp vanilla bean paste
- Preheat oven to 180 degrees Celsius and line two baking trays with baking paper.
- In a large bowl, combine 170g butter, 8 Tbsp brown sugar and white sugar. Beat until light and fluffy. Add eggs and beat until pale and creamy.
- Add oats, flour, baking powder and baking soda and beat until well combined.
- Divide mixture in half and scoop onto prepared baking trays. Spread mixture evenly, pressing out using the back of a wet spoon.
- Bake for 15 minutes or until lightly golden. Allow to cool completely.
- Once cool, crumble biscuits into a large bowl. Add remaining butter and bowl sugar and mix until well combined and the mixture sticks together when pressed.
- Grease a 9 inch springform pan and evenly press biscuit mixture into the pan until the base and sides are covered.
- Place in oven and bake for 10 minutes. Remove and allow to cool slightly before placing in the fridge to cool entirely while you prepare the filling.
- Place Mac’s Mid Tempo Cider in a small cup and add gelatine. Stir until gelatine has dissolved. Set aside.
- Pour cream into a large bowl and whisk until soft peaks form. Set aside.
- In another bowl, combine cream cheese and caster sugar and beat until smooth and creamy.
- Add gelatine mixture to cream cheese and beat until well combined.
- Add cream and beat until well combined, being careful not to over mix as you don’t want to push the lightness from the cream out of the mixture.
- Pour cheesecake filling into prepared base and place in the fridge to set for 2 hours or overnight.
- Place cream and vanilla bean paste in a small bowl and whisk until stiff peaks form.
- Scoop into a piping bag fitted with a 1M tip and pipe swirls around the edge of the chilled cheesecake.
This post was made possible thanks to Mac’s. All opinions are, and always will be, my own.