Caramel Apple Cheesecake
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
8 hrs
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Total Time
9 hrs 20 mins
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Servings
16 pieces
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Course
Dessert
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Cuisine
International
Caramel Apple Cheesecake
Description
The crust is prepared by grinding almonds and biscuits, then mixing with butter and sugar to form a crumbly base pressed into the pan and baked to a light crisp. The cheesecake filling blends cream cheese, cream, eggs, powdered sugar, condensed milk, starch, lemon juice, and vanilla extract to create a dense yet smooth custard that bakes to a slightly browned surface while remaining creamy inside. The caramelized apples topping involves cooking sliced apples with sugar, butter, water, and cinnamon until tender and coated with a glossy caramel. A sour cream caramel sauce is made separately by caramelizing sugar, then adding water, butter, and sour cream to form a rich, tangy drizzle. This cheesecake offers a balance of buttery crust, rich creamy filling, warmly spiced apples, and a caramel sauce that enhances depth and moisture. It suits dessert lovers fond of classic cheesecake variations with fruit and caramel nuances.
Ingredients
Crust:
- 200 g Biscuits
- 100 g almonds
- 50 g butter
- 2 tablespoons milk
- 1 tablespoon sugar
Filling:
- 800 g cream cheese
- 100 ml cream
- 4 egg large
- 200 ml sweetened condensed milk
- 2 tablespoons powdered sugar
- 1 tablespoon lemon juice
- 2 tablespoons starch
- 1 teaspoon vanilla extract
Caramelized apples:
- 6 apple large
- 50 g sugar
- 50 g butter
- 2 tablespoons water
- 1/2 teaspoon cinnamon
Caramel sauce:
- 100 g sugar
- 2 tablespoons water
- 50 g butter
- 150 g sour cream
Instructions
- Preheat the oven to 180° C (356° F). Line a 20/30cm (7.8/11.8 inch) rectangular pan with baking paper.
- Grind the almonds and biscuits in a food processor then add the melted butter and sugar.
- Mix well until you get a crumbly mixture.
- If it is quite the right consistency, add one or two tablespoons of milk.
- Put the mixture on the bottom of the tray and press down well with a spoon.
- Bake for 10 minutes then reduce the heat to 160° C degrees (320° F).
- The ingredients for the filling should be at room temperature, so prepare them ahead of time.
- Mix the cream cheese with the cream, condensed milk, and sugar for 2-3 minutes.
- Add the starch and mix gently until smooth.
- Add the eggs, one at a time, and mix well after each addition.
- Finally, add the vanilla extract and lemon juice and mix.
- Pour the filling over the crust, gently level it, then place the cheesecake in the oven for 50-60 minutes.
- When it's ready, it should be slightly browned but still quite soft in the center.
- Leave the cheesecake to cool in the oven for 2 hours then refrigerate for at least 6 hours, or overnight.
- For the caramelized apples: Wash the apples well, peel them and cut into cubes.
- Melt the butter in a pan and add the sliced apples, water, and sugar.
- Leave on the heat until the liquid reduces and the sugar melts, becoming the color of caramel. Leave the apples to cool.
Caramel:
- Place the sugar and water in a non-stick pan over a medium heat.
- Cook until the caramel turns a dark golden brown.
- Remove from heat and add the cream.
- Stir vigorously and carefully over steam until completely smooth.
- Add the butter and stir again.
Assemble:
- Cut the cheesecake into cubes.
- Put a little caramel sauce on a plate.
- Place a slice of cheesecake on top of the caramel.
- Arrange the caramelized apples on top and drizzle with a little caramel sauce.
- Need I tell you how good this cheesecake is? I think you'd better try it. Enjoy!
Notes
User Reviews
Overall Rating
4.9
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