Contents
This cozy Lithuanian Apple Cheesecake Crumble combines sweet-tart cinnamon apples, a fluffy cheesecake filling made with traditional farmer’s cheese (varškė), and a golden oat-almond crumble topping. It’s the perfect hybrid of cheesecake and crisp—ideal for breakfast, brunch, or dessert during the fall season. Easy, comforting, and full of nostalgic flavor!
Equipment
- Mixing bowls
- Saucepan
- Hand or stand mixer
- Casserole dish (medium-sized)
- Spatula or spoon
- Oven
Ingredients
For the Apple Layer:
- 500 g (1.1 lb) apples, peeled, cored, and sliced
- 1 tbsp light brown sugar
- 1 tsp cinnamon
- 1 tbsp butter
For the Cheesecake Layer:
- 250 g (0.55 lb) full-fat farmer’s cheese (varškė)
- 2 large eggs, separated
- 50 g (4 tbsp) white granulated sugar
- 50 g (¼ cup) full-fat sour cream (or crème fraîche)
- 25 g (2 tbsp) melted unsalted butter
- 1 tsp vanilla bean paste (or extract)
For the Crumble Topping:
- 50 g (4 tbsp) cold unsalted butter
- 25 g (¼ cup) almond flour
- 50 g (½ cup) rolled oats
- 50 g (⅜ cup) all-purpose flour
- 40 g (3 tbsp) light brown sugar
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C). Grease a medium casserole dish with butter.
- In a pan, combine apple slices, brown sugar, cinnamon, and butter. Cover and simmer on low heat for 10–15 minutes until soft.
- In a bowl, mix almond flour, oats, flour, sugar, and salt. Rub in cold butter until the texture resembles coarse crumbs. Set aside.
- In a large bowl, whisk egg whites to stiff peaks.
- In another bowl, beat farmer’s cheese, sour cream, sugar, melted butter, vanilla, and egg yolks until smooth.
- Gently fold egg whites into the cheese mixture.
- Layer the stewed apples in the bottom of the baking dish, spread cheesecake mixture on top, and sprinkle with crumble topping.
- Bake for 30 minutes until golden. Serve warm or at room temperature.
Notes
When the leaves turn golden and the crisp air calls for something warm and comforting, this Lithuanian apple-cheese crumble is the perfect seasonal treat. With layers of cinnamon-spiced apples, a fluffy filling of traditional farmhouse cheese (varshke), and buttery oatmeal-almond crumble, this dish strikes the perfect balance between rustic charm and indulgent comfort. 🍂
Whether served as a morning casserole or as an after-dinner dessert, this family favorite always catches the attention of guests and always creates a cozy atmosphere at the table.🧀 Why this recipe works
This apple crumble cheesecake is a time-honored Lithuanian classic that is loved for its simplicity, versatility, and heartwarming flavor. Instead of fiddling with pie crusts or keeping the cheesecake in a water bath, this layered pastry delivers all of that in one easy, golden-crusted casserole. What makes it magical?- The farmer's cheese (varshke): A rich, tangy Lithuanian product that is similar to cottage cheese.
- Warm apples with cinnamon: Stewed until soft and lightly caramelized.
- Crispy crumb topping: Oats + almond flour = texture + flavor explosion.
- Hassle-free assembly: Easy enough for lazy Sundays, sophisticated enough for guests.
- It's like a hug from home in dessert form. 💛
🛒 Ingredient overview
🍎 For the apple layer:- 500 g (1.1 lb) apples - peeled, corerated, and sliced (Granny Smith is ideal, but others will work)
- 1 tbsp light brown sugar - adds depth and caramelized sweetness
- 1 tsp cinnamon - a warm spice to enhance the flavor of the apples
- 1 tbsp butter - for braising the apples
- 250 g (0.55 lb) fatty farm cheese (varshke)
- 2 large eggs - separately
- 50 g (4 tbsp) granulated sugar
- 50 g (¼ cup) heavy cream or sour cream
- 25 g (2 tbsp) melted butter
- 1 tsp vanilla bean paste or quality vanilla extract
- 50 g (4 tbsp) unsalted butter - cold, cubed
- 25 g (¼ cup) almond flour - adds nutty richness
- 50 g (½ cup) oatmeal - for texture
- 50 g (⅜ cup) whole wheat flour
- 40 g (3 tbsp. light brown sugar
- Pinch of salt
🧑🍳 🧑🍳 Step-by-Step Instructions
Preheat oven to 375°F (190°C). Butter a medium baking dish or small skillet. Braise the apples: In a saucepan, combine the apple slices, brown sugar, cinnamon, and butter. Cook over low heat for 10-15 minutes, covered, until the apples are softened and juiced. Prepare the crumbs for the filling: Combine the almond flour, oatmeal, all-purpose flour, sugar, and salt in a bowl. Rub in the cold, diced butter with your fingertips until the mixture resembles coarse, wet sand. Set aside. Prepare the cheesecake filling: Beat the egg whites until stiff peaks form with an electric mixer. Set aside. In a separate bowl, beat the cottage cheese, sour cream, sugar, melted butter, vanilla, and egg yolks until smooth. Gently add the beaten egg whites to obtain a light, airy consistency. Assemble the layers: Place the stewed apples in the bottom of the prepared pan. Spread the cheesecake mixture evenly on top. Sprinkle the crumbs on top. Bake for about 30 minutes, until golden brown on top and slightly set in the center. Run a knife around the edges before slicing. Serve warm with a spoonful of Greek yogurt for breakfast or drizzle with salted caramel sauce for a decadent dessert. 😍📝 Expert tips for the perfect crumble
- Use a food processor to make a crumble in seconds - just add the oats last!
- Balance the sweetness depending on the type of apple: tart varieties - more sugar, sweet varieties - add lemon juice.
- Pass the cottage cheese through a sieve to get an ultra-smooth cheesecake texture.
- Room temperature ingredients make it easier to mix the filling and make it fluffier.
🇱🇹 What is Varshke (farm cheese)?
Varshke is a staple of Lithuanian cuisine - a soft, slightly spicy cheese similar to Polish cheese. Fatty varshke is best suited for this dessert, which gives the filling an unsurpassed creamy richness. 🧀 Look for it in Eastern European or international food stores, or check out the “world foods” section in large supermarkets.🍽 How to serve
This dish is versatile and can be enjoyed at any time of the day: Breakfast: Serve warm with a spoonful of yogurt or sour cream. Dessert: Add a drizzle of honey or salted caramel. A scoop of vanilla ice cream won't hurt either. 😉🧊 Storage & Reheating
- To store: Cover the dish with plastic wrap or transfer leftovers into an airtight container. Keep refrigerated for up to 3 days.
- To reheat: Cover with foil and warm in the oven at 350°F (175°C) until heated through. Remove foil for the last few minutes to re-crisp the crumble.
Ooh, this Lithuanian Apple Cheesecake Crumble looks amazing! That farmer’s cheese filling sounds incredibly creamy. I’m definitely trying this soon. Question for the author: Could I substitute another type of cheese if I can’t find varškė?