In the Food Lab

METHOD

 

1.  Using your stand mixer with the paddle attachment, mix the cream cheese on low speed until smooth. You may need to scrape down the sides with a baking spatula to make sure everything is evenly mixed. If you do not have a stand mixer, you may also whisk the cream cheese by hand, but make sure the cream cheese is softened and strong arms, strong arms. (Or as Ramsay likes to say, a cheesecake a day = muscle gain)

 

2. Continue mixing while adding in the sugar, salt, lemon zest, chai spice mix, and vanilla extract.

 

3. Mix in the yogurt and eggs (one at a time).

 

4. Roll out your pastry into a 12 inch pie pan (preferably a deeper one). Pour your batter into the pan, filling it up to about 1/2-2/3. The rest of the space should be for the apples. Place in fridge while you prep the apples.

 

5. Slice apples into very thin crescents using a mandolin or sharp knife. You may want to have a bowl of cold water with lemon juice on the side so you can dip the apples in to prevent them from browning. *You may choose to keep the skin on or off.

 

6. Once all the apples are sliced, remember to pat them dry before you start placing them onto your cheesecake. Following the pie crust, work from the outside working your way towards the middle, make sure the curved side of the apples is facing upwards. Poke them down into the cheesecake filling to hold them in place.

 

7. Preheat the oven to 190C, middle rack.

 

8. Mix the brown sugar (or white sugar) together with the salt and chai spice mix. Then sprinkle over apples.

 

9. Bake for 45 mins to 1 hour. The cheesecake filling should puff up a little. Give it a little shake, if it jiggles (and doesn't slosh around) you're good.

 

10. Turn off the oven, open the door for a few seconds, then close it again, allowing the cheesecake to sit in the oven for another 30 mins. Then take the tart out to cool (approximately 1 hour). When it's completely cooled you may serve directly, but I would suggest to refridge the cake prior to serving.