Delve into the unique flavors of Newfoundland with this delectable Bakeapple Dessert recipe, sourced from my treasured collection of Newfoundland fundraising cookbooks collected over the years. The bakeapple, also known as cloudberry, is a beloved berry native to Newfoundland, cherished for its sweet and tart flavor.
This dessert showcases the bakeapple’s distinct taste, combining it with simple, wholesome ingredients to create a dish that is both elegant and comforting. The recipe is straightforward, making it accessible for home cooks of all levels. As you prepare this dessert, you’ll appreciate the blend of tradition and taste that has made it a staple in Newfoundland kitchens.
The golden bakeapples, with their unique flavor profile, are perfectly complemented by a delicate crust and a hint of sugar, creating a harmonious balance of sweet and tart. This dessert is ideal for special occasions or as a delightful treat after a family meal.
Baking this Bakeapple Dessert connects you to the rich culinary traditions of Newfoundland, offering a taste of the island’s heritage with every bite. Whether you’re a longtime fan of Newfoundland cuisine or new to its delights, this recipe is sure to become a favorite in your collection.
Bakeapple Cheesecake Recipe:
Crust
1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1/4 cup sugar
Filling
16 ounces cream cheese, room temperature
3 eggs, separated
1/2 cup sugar
2 tablespoons flour, all-purpose
1/2 teaspoon salt
2/3 cup blend cream (10%) or undiluted evaporated milk
1 teaspoon lemon rind (zest)
2/3 teaspoon vanilla extract
1 tablespoon lemon juice
1/4 cup sugar
2 cups bakeapple jam or sauce
Bakeapple Sauce
2 cups bakeapples
water
1 cup sugar
2 tablespoons cornstarch
1/4 cup water
Crust
Preheat oven to 350F. Grease 9-inch spring-form pan.
Melt butter, add crumbs and sugar; mix until mixture is moist and crumbly. Press against bottom and sides of greased spring form pan. Bake 10-12 minutes at 350F. Cool.
Filling
Reduce oven temperature to 325F. Beat cream cheese well. Then beat in egg yolks, then add l/2 cup sugar, Dour and salt. Beat well. Add cream, vanilla, lemon rind and juice; beat mixture until free from lumps.
In a clean bowl, beat egg whites until they reach the soft-peak stage. Beat in 1/4 cup sugar and continue beating until whites are stiff but not dry. Fold egg whites into cream cheese mixture.
Pour cream cheese mixture into baked crumb crust and bake at 325F for 40-60 minutes or until it sets. The mixture will be a bit quivery when removed from the oven but will set as it cools.
Cool cheesecake to room temperature, apply bakeapple sauce over the top, then refrigerate until serving (preferably 3-4 hours).
Bakeapple Sauce
Simmer bakeapples in a little water until tender, about 10 minutes. Add sugar and simmer another 5 minutes.
Mix cornstarch with enough water to form a paste. Stir into bakeapples and continue stirring until thickened and smooth.
