1. Preheat the oven to 230°C (450°F). Line a 9×5-inch loaf tin* with baking parchment. Make sure the paper is a little higher than the edges of the loaf tin. The cheesecake batter tends to rise a bit (and collapse later), so you want to make sure it stays where it should and does not overflow. Place the loaf tin on a rimmed baking sheet and set aside.

2. Add the cream cheese to a large bowl and mix it to soften it a bit. Mix sugar, cornstarch, and salt in a second bowl until well combined. Add to the large bowl and mix into the cream cheese. Let sit for 5 minutes, so the sugar has a chance to dissolve.

3. Add the eggs one after another to the bowl and mix well after each addition. Add the vanilla bean paste and mix well. Finally, add the heavy cream and mix in. Pour the cheesecake batter into the prepared loaf tin – make sure the baking parchment stays where it should. Place the baking sheet with the loaf tin on top in the center of the preheated oven and bake for about 40-45 minutes. If your oven is not distributing the heat well (like mine), you can place the cake closer to the top heating element for the last 10-15 minutes to get more browning. You want the top of the cheesecake to have a nice golden brown color. The cheesecake should still wobble a little when you move the tin. Take out of the oven and let cool down completely inside the loaf tin. When completely cooled, place the cake in the fridge for at least 2-3 hours or overnight.

4. Peel, core and dice the apples for the compote. Add them to a small saucepan. Mix brown sugar, cornstarch, and ground cinnamon and add to the apples. Add the vanilla bean paste (optional), lemon juice, and water. Let the apples cook for 4-6 minutes while stirring constantly. You want the apples to be slightly softer, but not mushy. The liquid in the saucepan should have thickened nicely and coat the apples. Remove from the heat and let cool down.

5. Remove the cheesecake from the tin by lifting it out with the baking parchment. Place the cake on a serving plate and spoon the apple compote on top. Sprinkle with some chopped nuts or sliced almonds (optional) and serve.