I hope you enjoy this Apple Chai Cheesecake Tart, friends! A delicious combination of chai-flavored cheesecake with a stunning rosette of apples on top.
Another delicious one to try is my cinnamon buttermilk cheesecake with apple pie topping.
For more cheesecake resources and recipes, please check out my Cheesecake Recipes page.
Thank you so much to the fine folks at Paderno USA for sending me the deep dish tart pan and the mandolin.
Recipe Inspiration
Y’all. Would you just look at this guy?! I will give you a moment.
I mean. Right?
When I received my tart pan and mandolin from the great folks at Paderno USA, I absolutely knew I wanted to make an apple tart with wee, thin apple slices in the shape of a big old rose.
And then I thought it might be nice to have a cheesecake layer underneath.
Because fruity plus creamy equals delicious.
Also, I own this wonderful chai baking spice–you may have seen me use it in the Vegan Vanilla Chai Pancakes–and I wanted to use it again.
So I thought apples and chai spices would be a great pairing. And I was right!
The good news is this is a delicious idea. And considering how schmancy this chai cheesecake tart looks, I promise it’s not too hard to make.
Let’s Talk Mandolins
You know what makes it easier to slice all the apples into wee thin crescents, don’t you? The mandolin, for one.
I have been giving the Paderno Mandolin Vegetable Slicer a real workout since I received it, and it makes more than short work of the apples.
There is a bit of a learning curve with it. For example, how to cut the apples so I get the crescent slices I wanted.
When I slice by hand, I cut the apple in quarters, cut out the core on a diagonal and then make thin slices down.
I tried that with the mandolin–cutting in quarters–and found it didn’t work well. I ended up getting all sorts of odd-shaped slices.
How To Slice Apples for This Tart
What did work–and worked very well–was this:
- cut the apple in half
- core it with a melon baller
- shave off thin “donuts” (because of the hole in the middle)
When I was done with that half, I just stacked them all up and cut them in half. Magical crescents!
The Mandolin Learning Curve
If you’ve been using a mandolin for a long time, you will already understand how to both keep the food on the food holder/pusher thing/guard while applying the right amount of pressure to slice.
This was my first time using a mandolin though, and it took me awhile to get it right. Once I got into the groove, it was all good, but if you’re new to using one, understand it might take you awhile to find your rhythm.
I would call this particular mandolin a “starter mandoline.”
- It will cut waffle fries and regular fries.
- It will let you julienne.
- It slices apples so thinly you can roll them up like paper.
Paderno does carry another couple of mandolins for serious professionals, but they are much more expensive.
If you try out this one and decide that you love working with a mandolin rather than a motorized food processor, you might consider purchasing one of the more “advanced” models, either the Paderno Japanese Mandoline or the Mack Daddy Bron Stainless Steel Mandoline which boasts 38 blades and is truly a manual food processor in every sense of the word.
The one I have, the Mandolin Vegetable Slicer, is great because it’s a “gateway mandolin” (yeah, I just made that up) made of ABS plastic and is top-rack dishwasher safe.
It’s equipped with blade guards and covers which minimize the risk of slicing off a part of yourself. Make no mistake–these blades are sharp.
I wouldn’t let a child use it, even with supervision, and I certainly gave it the respect it deserved while I was using it.
Things to Love About a Deep Dish Tart Pan
And the tart pan, the Deep Non-Stick Fluted Mold, is super sturdy.
I love the high sides which allow me to make a pie-ish tart. Or a tart-ish pie rather than simply one or the other.
It’s very heavy-duty and is definitely made for business.
I’ll be handwashing it, and I know it will last me forever.
How to Make This Chai Apple Cheesecake Tart
The Crust
The crust is a pâte sucrée, or sugar dough.
It’s enriched with some egg yolk and cream, and I added chai baking spice to it as well.
It bakes up very well with beautiful color all around, thanks in part to the dark finish on the tart pan. It’s also very easy to slice.
You can see from the photos that the crust bakes up crumbly and not flaky. That’s because you completely mix the butter into the flour and sugar.
When all the flour gets coated with fat, you don’t get gluten formation and you end up with a very short crust. (Short here means short gluten strands and a sandy, crumbly texture. Because the tart is 2″ high!)
The Filling and Apples
The cheesecake is incredibly delicious all on its own, and the apples add their subtle perfume and texture while also giving you that wow factor.
The cheesecake batter is a pretty straightforward cheesecake batter. It is enriched with some sour cream for a bit of tang, and it is also flavored with the chai baking spice, a bit of lemon zest, and vanilla.
Since it takes awhile to slice all the apples, I recommend you add the slices to a bowl of ice water with either a little lemon juice in it or some Fruit Fresh. This will keep your apples from browning as you slice and then assemble the cheesecake tart.
Is It a Pie or a Tart?
Or is it a cheesecake? It’s definitely kind of a hybrid dessert, and it is definitely delicious!
If you’re interested, you can read all about the difference between pies and tarts and then decide for yourself!
What Is the Best Way to Slice This Tart?
I have to admit to you that I was a bit concerned about slicing it. I knew the apples would be soft enough, but since I left on the peel, I thought perhaps I had made an Error.
The tart slices cleanly using a serrated blade.
Just cut in only one direction (from the inside out), and very lightly until you get through the peels.
Do not saw back and forth with your knife. Just apply light pressure and draw the knife from the inside of the pie outward.
I made multiple passes with very light pressure to make sure I didn’t mess up the apples. And: success!
Do not try to cut this guy with a regular dinner knife or even a sharp straight-edged knife.
Use a serrated blade.
Other than that pretty major caveat, the tart is pretty straightforward to make.
I have to tell you guys, this tart is seriously good.
It looks very intricate, but the mandolin makes short work of the apple slices. All the placing takes is a bit of patience. Your kids can even help with this part (and everything else except for the mandolin slicing, for that matter).
This is a showstopping dessert that both looks and tastes fantastic. For real.
What To Serve with This Dessert
For me, coffee is a go to beverage with most desserts. Why not try something a little out of the norm and make some of this rich, creamy beaten coffee? It’s made with instant coffee, and it is absolutely delicious. Promise.
Of course, some warming masala chai would also be a perfect accompaniment.
If you have questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.
If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep.
A Note About Measurements
NOTE: Most of my recipes are written by weight and not volume, even the liquids.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend. If you’re unsure, please read my post about how to use a food scale.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
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Apple Chai Cheesecake Tart
This Chai cheesecake tart is a crumbly pate sucre crust filled with rich, creamy chai spice flavored cheesecake and topped with a rosette of thinly sliced apples. An elegant yet easy dessert for any special occasion.
Ingredients
- Pate Sucre or your favorite pie crust recipe
For the Cheesecake Filling
- 2 8 oz blocks cream cheese, softened
- 5 oz granulated sugar (about 3/4 cup)
- 1/4 teaspoon kosher salt
- zest of 1/2 lemon
- 1 teaspoon chai baking spice
- 1/2 teaspoon vanilla extract
- 3 oz sour cream at room temperature (about 1/3 cup)
- 2 large eggs at room temperature
For the Apples
- 6-7 medium-sized baking apples, (I used Gala)
- 2 Tablespoons sugar in the raw, (regular old sugar is fine too)
- small pinch fine sea salt
- 1/4 teaspoon chai baking spice
Instructions
For the Pate Sucre
This is the pate sucre recipe I use. You will need 1/2 batch. If using your favorite pie crust recipe, remember to add the chai spice to the dry ingredients.
- Add 1/2 teaspoon chai baking spice to the flour and sugar and proceed as written
- You'll only be adding 1 tablespoon of cream (or half and half) to the dough. You may need a bit more. Just give it time to mix in on low speed before adding more. Squeeze some dough together in your hand. Even if it looks dry, if it holds together nicely when squeezed, you're done.
- Do not pre-bake/blind-bake. The original directions call for freezing before baking. That step is not necessary for this tart, but do make sure the filled tart pan is well-chilled before pouring in the cheesecake batter.
For the Cheesecake
- In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, mix the cream cheese on low speed until smooth. Scrape the bowl and beater as necessary.
- Add the sugar, salt, lemon zest, chai baking spice and vanilla extract and continue to mix until well incorporated and smooth.
- Mix in the sour cream completely followed by the eggs, one at a time. Scrape the bowl and beater as necessary.
- Pour the cheesecake batter into the pan. It will only fill the crust about halfway. The rest of the room is for the apples.
- Place the filled crust in the fridge while you deal with the apples.
For the Apples
- Leave the apples unpeeled unless you can't deal with apple peel.
- Wash the apples well and then slice them very thinly into crescents using either a very sharp knife or a mandolin.
- As you slice the apples, put them in a bowl of cold water with some lemon juice added to them. This will keep them from browning.
- Once all the apples are sliced, remove them from the bowl and pat them dry. They don't have to be bone dry. You just don't want them to drip all over everything.
- Start placing the apples around the perimeter of the crust. Stand them up on their cut ends so the peel is up. You can poke them down into the cheesecake filling just a bit. It will hold them in place. The more thinly you can cut them, the easier it will be to let them curve gently to follow the curve of the crust.
- Place the apple slices one by one, each overlapping the previous one by about half. Keep placing apples in a continuous spiral in towards the center. Make sure the last few apples are very thinly sliced and flexible so you can roll the very last one up into a cylinder to act as the center of the "flower."
To Finish and Bake
- Preheat the oven to 375F.
- Mix the raw sugar (or plain sugar) together with the salt and the chai baking spice.
- Sprinkle this evenly over the apples.
- Place the tart pan on a baking sheet and bake in the center of the oven for 45 minutes to an hour until the center of the tart reads between 160-165. The filling will be slightly puffed and when you gently shake the pan, it won't "slosh" but will jiggle in the center 3-4" or so.
- Turn off the oven and open the door for a few seconds to allow some heat to escape.
- Close the door and let the tart sit in the oven for about thirty minutes.
- Prop the door open and let cool for another hour or so before removing the tart to a cooling rack to finish cooling.
- You can serve it now, but it's fairly delicate. Slice it very carefully with a serrated bladed, cutting only from the inside out (no sawing!) until you've cut through the apple peels. Then, you can saw a little and complete your cuts.
- You can also refrigerate the cake. Just allow it to sit out for about 30 minutes before slicing (again--no sawing!) and serving.
Notes
If this all seems like a daunting amount of work, you can split it up over a couple of days.
- Make the dough and line the pan. Wrap in plastic wrap and refrigerate for up to 24 hours.
- Make the cheesecake filling the next day and refrigerate it in a bowl.
- When you're ready to bake, preheat the oven, pour the cheesecake batter into the tart shell, slice up the apples and arrange them Fetchingly on top of the batter.
- Sprinkle on your spiced sugar and bake.
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Nutrition Information
Yield 8 Serving Size 1 sliceAmount Per Serving Calories 510Total Fat 29gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 11gCholesterol 118mgSodium 397mgCarbohydrates 58gFiber 5gSugar 40gProtein 8g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
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Jenny Hartin says
Looks great Jenni — I would make some type of potato tart!
Jennifer Field says
Potato gratin is on my list too. But probably after French fries. Because: fries! Good luck, Jenny!
Jenny Hartin says
I’m a sucker for dutch ovens……and tart pans so one of those.
Jenny Hartin says
I liked on FB. 🙂
Jenny Hartin says
Tweeted @icywit
Sandy Headtke says
I would stick to something simpler such as an apple slab pie. Your apples look like artwork, I couldn’t do that to have it eaten in minutes.
Sandy Headtke says
http://www.padernousa.com/aluminum-lobster-cracker-l-6/
One awesome thing is a lobster cracker, I need a reason to buy more lobster.
Sandy Headtke says
I like Paderno USA on Facebook
Jennifer Essad says
I’m certainly going to try this Chai Apple Cheesecake tart! I skip the main course for cheesecake! Also I would love to try a recipe using lady fingers as for spring and Easter we enjoy them in desserts.
Sandy Headtke says
I had signed up for the Paderno blog aas soon as the delightful Modern Mrs Cleaver told us what she was up to.
Jennifer Field says
Isn’t MMC just the best?! =)
Jennifer Essad says
I’ve wanted these forever: http://www.padernousa.com/tinned-steel-charlotte-mold-dia-4-x-h-2-3-8-13-1-2-oz/
Sandy Headtke says
https://mobile.twitter.com/SandyHeadtke/status/561349851451895809
Tweeted as sandyheadtke
Jennifer Essad says
I follow Paderno USA on facebook
Jennifer Essad says
I signed up for The Paderno Blog, Let’s Get Cooking, I’m excited to get their email newsletters
Jennifer Essad says
my tweet link: https://twitter.com/4jlessad/status/561351043217653760 – I also signed up a while ago for your newsletter, thanks for all the chances to win this amazing prize pack. I’m excited
Terri C says
I’ve followed MMC for a long time, so I’ve been on the Lets Get Cooking mail list since it started.
Terri C says
Would love to have this large baking sheet, would be used weekly! http://www.padernousa.com/aluminzd-steel-baking-sheet-l-15-3-4-x-w-11-7-8-x-h-1-1/
Terri C says
I’ve followed Padnero USA on Facebook for a long time.
Jamie says
omg unfair unfair unfair only for USA residents! I have wanted a mandolin for years! For vegetable tarts and for French-style fruit tarts. Especially since this week we discover a fabulous local speciality, a Tart de Vigneron made with paper thin slices of apple. And that deep–dish pan. I am swooning. And sad because I cannot win. Yes I have a USA address so I’ll try. Your cake is absolutely stunning!!!
Jennifer Field says
Thank you, friend! I’m glad you like it! And if you do win, I could even have them send it here and then ship it to you. Because I love you. =)
Jamie says
I did tweet your beautiful cheesecake and giveaway! @lifesafeast 😉
Jamie says
I signed up for the blog! There is already one recipe I’ll be making!
Jamie says
I looked at the Paderno USA site and you know what I would choose? The mandolin and the deep dish pie/cake pan. You bet I would.
irene seales says
Just love the idea of a deep tart pan – partly for the ability to not panic about overflows, and to make more interesting layered tarts like the gorgeous chai apple that you created! brilliant.
of course I could also toss my chipped mini mandolin if I got this lovely and NOT giant /scary one….
Jennifer Field says
I agree–the deep dish tart pan is pretty brilliant, Irene! Good luck in the giveaway! =)
RANA DURHAM says
I would use he mandolin to shred carrots and the tart plan to make carrot spiced tart.
Jennifer Field says
I love that idea! Good luck in the giveaway, Rana!
RANA DURHAM says
Your welcome and thanks Jennifer for the good luck
Kelli Davidson says
We end up making a whole lot of dumplings in this house – pot stickers and empanadas so THIS is what I want! http://www.padernousa.com/dumpling-molds-set-of-five/
RANA DURHAM says
I love the Mini dutch oven in blue because I can cook a single serving of food for myself.Plus, its a lot lighter than the regular size dutch oven.
Here is the link:
http://www.padernousa.com/mini-dutch-oven-blue-4-inch/
RANA DURHAM says
just liked their page under name : rana durham
RANA DURHAM says
signed up for both newsletter
RANA DURHAM says
I tweeted your tweet. My twitter handle is :
@ranadurham
Kathleen says
I think I would like to use the mandolin for many things but first to slice nice even sweet potato slices for baking into chips, then probably for preparing some regular potatoes for a cheesy potato-y tart of some sort in that lovely looking pan.
Adrienne @ Whole New Mom says
If I win, I will use the mandolin and tart pan for making that gorgeous tart.
Jennifer Field says
Would love to see your non-dairy, low-sugar version! Good luck in the giveaway, Adrienne!
Adrienne @ Whole New Mom says
I would love to own this product: http://www.padernousa.com/4×7-polycarb-chocolate-mold/. I love making chocolate treats.
Adrienne @ Whole New Mom says
I liked Paderno USA on Facebook using my Adrienne Urban Facebook account.
Adrienne @ Whole New Mom says
I subscribed to Let’s Get Cooking using the email address wholenewmom at gmail dot com.
Erika P. says
I would make a plum or nectarine tart.
Jennifer Field says
An excellent plan! Good luck, Erika!
Betty Cassidy says
i would make my ratatouille. I just love the thin slices of vegetables when they melt in your mouth.
claudia says
first thing is I would like to learn how to make this gorgeous tart slicing these apples with it!
Allison says
What I really want to win is you coming to my house to MAKE this for me. OMG.
Jennifer Field says
That is *not* one of the prizes! lol =) Thanks so much, Allison, and good luck in the giveaway!
SharonZ says
I would love to make this apple cheesecake tart! Yum!
Carol says
I want to make this recipe so I can eat more of it!
Carol says
I just signed up for their blog. Yeah! More recipes!!
Carol says
I also just liked them on Facebook!
Anne H. says
Since my carpal tunnel seems to be getting worse, the mandolin will be used anytime I can, from fruit to veggies! And I make a lot of fruit tarts in the summer, and this recipe of yours is on my list to make very soon 🙂
Anne H. says
I already follow Paderno USA on facebook 🙂
Anne H. says
I’ve been making a lot of stir fry, this looks interesting 🙂
http://www.padernousa.com/18-dual-handled-steel-chinese-wok-l-18-x-w-18-x-h-5-5/
Rachel says
I’m not much of a cook, so that’s why I’m hoping to take some classes this year (new year’s resolution). I like any gadgets that make a tedious project simpler. The cake looked awesome.
Jennifer Field says
Hey, Rachel! So glad you stopped by! Paderno makes an awesome spiralizer since you’re into health and fitness, and you can even make zucchini ribbons and stuff using the mandolin. Whisk in Cary offers tons of classes (I think about 25/month). I teach there occasionally; you should check it out! Good luck in the giveaway. 🙂
Leigh Powell Hines says
That is beautiful.
Jennifer Field says
Thanks Leigh!
Rust says
Your apple cheesecake tart is definitely what I would make. It’s beautiful!
Jennifer Field says
Thank you, Rust! Good luck in the giveaway!
Rust says
I am following Paderno already on FB as Rust Hawk.
Rust says
I would LOVE to have this beautiful oval dutch oven – http://www.padernousa.com/black-oval-dutch-oven-l-12-1-4-x-w-9-5-8-x-h-4-1/
Jennifer Field says
You have very good taste!
Rust says
My tweet – https://twitter.com/rusthawk/status/563359933954281472
Rust says
I subscribed to Paderno’s blog with my profile email addy.
Theresa Fields says
I’ll use the mandolin to make the Chai Apple Cheesecake Tart so I’ll be able to make a nice & delicious one!
Theresa Fields says
I liked Paderno USA on Facebook!
Theresa Fields says
I signed up for the Paderno Blog, Let’s get Cooking!
Kelly Williams says
Your tart is…OMG….yeah. Just. OMG. Seriously, Jenni! I’ve never seen a prettier one!! I’m hoping to attempt this, or something “similar” (more resembling a bouquet of roses about four weeks after Valentine’s Day), for my hubby’s birthday….and that mandolin sure would help!!! (I don’t know how to sign up for winning it, so I hope this counts.) I’m so in awe of this, though. You REALLY knocked it out of the park!! Just beautiful! 🙂
Jennifer Field says
Thank you so much, Kelly! All the rules for entering are at the bottom of the post. You can get up to 5 chances to win. And yes, this one counts! =)
janetfctc says
Oh wow, that’s one pretty tart! What would I use these for if I won? Probably a quiche of some sort… maybe with a potato crust?
Jennifer Field says
Love the idea of a potato crust! Good luck in the giveaway, Janet! xo
janetfctc says
As for what I’d love from their site, the fondue set immediately caught my eye!
janetfctc says
oops; forgot the why I want it part. But really… fondue pot… melted cheese? Need I say more?
janetfctc says
Anddddd, I like Paderno on Facebook 🙂
Susan V says
I do a lot of canning, so the mandolin would be a huge help with that. I have almost every kitchen gadget… hubby would say I am a hoarder, I say collector (to each his/her own), he doesn’t whine too much about my kitchen stuff & I don’t talk about his tools…. the entire 2 car garage full of them. I do not have a Tart Tin, so this would help to round out my “collection”. I would love to attempt your beautiful Chai Apple Cheesecake that is part of this post!!
Jennifer Field says
I’m on your side. You are definitely a collector! =) Good luck in the giveaway!
Susan V says
The item I would love to have at Paderno is …. Because it would help when we do our canning….. what an incredible Stock Pot!
https://paderno.com/shop/9l-classic-stock-pot-wcover/
Susan V says
I have “liked” Paderno USA on Facebook
Susan V says
I have signed up for both newsletters …. Let’s Get Cooking & also for Modern Mrs. Cleaver
Sophia @ NY Foodgasm says
This is some of the most beautiful work you have done! Completely blown away! XOXO!
Jennifer Field says
Aw, Sophia! Thank you so much–the mandonlin made it possible. Seriously. I would not have spent time trying to slice apples paper thin with a knife! lol The deep dish tart pan is The Best. Seriously. So many ideas for it… Good luck in the giveaway, friend!
Kelli Davidson says
Well, I WISH I was as talented as you and could make this beautiful tart perfectly the first time but I think I will make a potato, cheese, and green chile tart that my mother-in-law taught me to make years and years ago!
Jennifer Field says
I would totally come over to your house and help you eat the potato, cheese and green chile tart, Kelli! Yum! Good luck in the giveaway, and thanks for sharing it! xo
Kelli Davidson says
Yep, liked Paderno USA on FB!
Kelli Davidson says
I followed the blog and confirmed the follow – now I get a free eBook. Yay!
Kelli Davidson says
Even though you were tagged in this – here’s the link! https://twitter.com/venuscorpiogirl/status/564508333638299648
Also, sharing!
sharyl wolter says
I liked Paderno on Facebook.
sharyl wolter says
I signed up for Let’s Get Cooking emails
sharyl wolter says
I would make an apple caramel tart first.
Jennifer Field says
Sounds like an excellent plan, Sharyl! Good luck in the giveaway!
Sharyl Wolter says
I tweeted @sharylmk1
https://twitter.com/sharylmk1/status/564529754020134912
Sharyl Wolter says
I like the mini dutch oven because it is just 2 of us. My big one isn’t used much because it is so big. http://padernousa.com/mini-dutch-oven-blue-4-inch/