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Newfoundland Bakeapple Cheesecake
Newfoundland Bakeapple Cheesecake is a modern Canadian recipe for a classic baked cheesecake on a biscuit crumb base that's finished with a bakeapple (cloudberry) sauce. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Newfoundland Bakeapple Cheesecake.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Additional Time:
(+cooling and chilling)
Serves:
6–8
Rating: 
Tags : Wild FoodMilk RecipesCheese RecipesBaking RecipesCake RecipesCanada Recipes
The Bakeapple (also known as Cloudberry or the Chicouté) is a wild, golden fruit belonging to the blackberry family. It can be found in almost all sub-arctic regions and grows abundantly on the Great Northern Peninsula, Labrador, Canada. Typically he fruit ripen from late July to early August.
Ingredients:
For the Crust:
100g melted butter
210g
Graham cracker or
digestive biscuit crumbs
50g sugar
For the Filling:
400g cream cheese, at room temperature (or you can use my
home-made cream cheese recipe to prepare your own)
3 eggs, separated
100g sugar
2 tbsp plain flour
1/2 tsp salt
160ml single cream or evaporated milk
2/3 tsp vanilla extract
1 tsp finely-grated lemon zest
1 tbsp lemon juice
50g sugar
For the Bakeapple (Cloudberry) Sauce:
500ml fresh
cloudberries (bakeapples), hulled, washed and drained
60ml water
200g sugar
2 tbsp cornflour (cornstarch)
60ml water
Method:
Begin with the crust. Melt the butter in a microwave then combine in a bowl with the biscuit crumbs and sugar. Use a wooden spoon to mix the ingredients together until moist and crumbly. Press this mixture into the base and up the sides of a greased springform cake tin. Transfer to an oven pre-heated to 170°C and bake for about 10 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 160°C
For the filling, beat the cream cheese in a bowl until soft. Add the egg yolks and beat to combine then work in the 100g sugar and the salt. Beat thoroughly to combine then add in the cream, vanilla extract, lemon zest and lemon juice. Continue beating until the mixture is entirely free from lumps.
Add the egg whites to a clean and dry bowl and beat until they from soft peaks. Now beat in the 50g sugar and continue beating the mixture until stiff but not dry. Fold the egg white mixture into the cream cheese mixture. Pour the resultant mixture over the biscuit base.
Smooth the top then transfer to an oven pre-heated to 160°C and bake for about 50 minutes, or until the filling is just set (the mixture should wobble a little when removed from the oven). Allow the cheesecake to cool down to room temperature.
Whilst the cheesecake is baking, prepare the cloudberry sauce. Combine the cloudberries and 60ml water in a saucepan. Bring to a simmer and cook for about 10 minutes, or until the fruit is soft. Stir in the sugar and cook for 5 minutes more, or until the sugar has dissolved. Whisk the cornflour into the 60ml water until you have a smooth slurry. Stir this into the cloudberry sauce then bring back to a simmer and cook until thickened. Take off the heat and set aside to cool.
Once the cheesecake has cooled, pour over the cloudberry sauce and transfer to the refrigerator. Chill well for at least 3 hours before serving. Remove the sides and base of the cake tin, slice into wedges and serve.
