Cheesecake "Caramel Apples"
Baking and Desserts | American cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
12
Description
You can use any cream cheese instead of mascarpone. If you don't want to make caramel, you can substitute it with store-bought caramel sauce.
Ingredients
- "Jubilee Cookies" - 14.1 oz
- Butter - 10.9 oz
- Walnuts - 2.1 oz
- Granny Smith apples - 2 lbs
- Sugar - 14.1 oz
- 10% cream - 12 fl oz
- Mascarpone Cheese Unagrande - 10.6 oz
- Farm fresh eggs - 2 pieces
- Sour Cream - 10.6 oz
Step by Step guide
Step 1
First, prepare the caramel apples. In a large skillet, combine 100 g of butter and 160 g of sugar. Bring to a boil.
Step 10
To make the caramel sauce, I used 200 g of brown sugar.
Step 11
In a heavy-bottomed saucepan, heat the sugar. Meanwhile, heat 200 ml of cream. Once the sugar dissolves and turns a bright amber color, remove the saucepan from heat. Carefully pour the hot cream into the caramel in a thin stream, stirring continuously. Add 60 g of butter. Mix until smooth.
Step 12
When serving, drizzle the cheesecake with caramel sauce. Optionally, you can garnish with mini apples and nuts.
Step 2
Meanwhile, peel the apples and slice them into pieces about 5 mm thick. Add the apples to the skillet. Cook until all the liquid evaporates.
Step 3
Bring 150 ml of cream to a boil. Once the liquid has evaporated, pour the hot cream into the apples and mix well. Let cool to room temperature.
Step 4
In a blender or food processor, crush the cookies and walnuts into fine crumbs.
Step 5
Mix the cookie crumbs with 150 g of melted butter until you get a sandy "dough."
Step 6
In a 28 cm baking dish, spread the sandy base. Press down well to form edges. Since the cheesecake will be baked in a water bath, wrap the dish in foil. For extra security, I also wrap it in plastic wrap over the foil.
Step 7
Using a mixer, blend the mascarpone with 100 g of sugar. Add the eggs one at a time and then the sour cream.
Step 8
Spread the apple filling over the prepared base.
Step 9
Top with the cheese mixture. Bake in a water bath at 170-180°C for 40-50 minutes. The cheesecake is ready when the center jiggles slightly. Let cool to room temperature, then refrigerate overnight.
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