Caramel Apple Cheesecake

Name: Caramel Apple Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 9 h 20 min
Yield: 16 pieces
Ingredients: 200 g Biscuits; 100 g almonds; 50 g butter; 2 tablespoons milk; 1 tablespoon sugar; 800 g cream cheese; 100 ml cream; 4 large eggs; 200 ml sweetened condensed milk; 2 tablespoons powdered sugar; 1 tablespoon lemon juice; 2 tablespoons starch; 1 teaspoon vanilla extract; 6 large apples; 50 g sugar; 50 g butter; 2 tablespoons water; 1/2 teaspoon cinnamon; 100 g sugar; 2 tablespoons water; 50 g butter; 150 g sour cream

User Reviews

4.9

150 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Additional Time
8 hrs
Total Time
9 hrs 20 mins
Servings
16 pieces
Course
Dessert
Cuisine
International

Caramel Apple Cheesecake

Iris Warren

Report

This delightful recipe is easy to follow and perfect for any occasion.

Share:

I Made This!

112 people made this

Print

30 people printed this

Save this

90 people saved this

Ingredients

Servings

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 large eggs
200 ml sweetened condensed milk
2 tablespoons powdered sugar
1 tablespoon lemon juice
2 tablespoons starch
1 teaspoon vanilla extract

Caramelized apples:

6 large apples
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

Add to Shopping List

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!