KRISPROLLS® Apple Cheesecake
90 minutes
3 5 1 30 votes

KRISPROLLS® Apple Cheesecake


Serves: 8-12 people 
Spring form pan: 22 cm diameter 


  • A bag of KRISPROLLS 
  • 75 g softened butter 



  • 40 g butter 
  • 1 dl sugar 
  • 3 apples 
  • 1 teaspoon ground cinnamon 
  • 4 dl of curd cheese 
  • 3 1/2 dl of creme fraiche 
  • 2 dl sugar 
  • 2 teaspoons vanilla sugar
  • 1/2 dl cornstarch 
  • 3 eggs 
  • 1/2 lemon 



  • currants
  • 12 dried apricots
  • cinnamon sticks



Preheat the oven to 150°C. Mix KRISPROLLS in blender. Melt butter. Stir crumbs into butter. Grease pan. Press down the mixture thoroughly in the bottom of the pan. Bake the crust for 13-15 minutes. 



Melt the butter and sugar in a non-stick pan. Peel and dice the apples. Sautée the apples until soft. Add the cinnamon and let cool. Mix the curd cheese and creme fraiche with sugar, vanilla sugar, cornstarch and eggs in a bowl. Grate ½ lemon zest finely. Add the grated peel into the mixture. Pour the mixture into the pan and add the diced apples. Make sure they are evenly distributed. Bake at 150°C for 60-75 minutes. Let cool and stand in refrigerator overnight. Before you remove the pan ring, dip a sharp knife in hot water and cut carefully around.the cake. Garnish with currants, apricots and cinnamon sticks.