Gluten Free Apple Cheesecake Bars

subheading: Spiced apple filling:

40 g (3 tbsp) unsalted butter

5 to 6 medium slightly tart, firm eating apples, peeled, cored and cut into about ½-inch (1 to 1.5cm) pieces (I recommend apple varieties such as Braeburn, Granny Smith, Pink Lady or Jazz.)

100 g (½ cup) light brown soft sugar

30 g (2 tbsp) lemon juice

1 tsp ground cinnamon

½ tsp ground ginger

2.5 g (1 tsp) cornstarch

5 g (1 tsp) water

subheading: Gluten free almond shortbread:

140 g (1¼ sticks) unsalted butter, softened

125 g (½ cup + 2 tbsp) light brown soft sugar

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

240 g (2 cups) plain gluten free flour blend (1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

65 g (⅔ cup) almond flour (or almond meal or finely ground almonds)

1 tsp ground cinnamon

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

¼ tsp salt

subheading: Cheesecake filling:

450 g (2 cups, 16oz) full-fat cream cheese, room temperature

60 g (¼ cup) full-fat plain or Greek-style yogurt, room temperature

100 g (½ cup) caster/superfine or granulated sugar

10 g (1½ tbsp) cornstarch

2 large eggs room temperature

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

Note: Ingredients may have been altered from the original.

Directions at theloopywhisk.com

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