Description
Amazing combination of pastry, delicious apples in creamy caramel and mouth-watering cheese layer. But if on top and caramel sauce – this top of the world!
Ingredients
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Cookies
400 g
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Butter
310 g
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Walnuts
60 g
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Apple
1 kg
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Sugar
510 g
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Cream
350 ml
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Cream cheese
300 g
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Chicken egg
2 piece
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Sour cream
300 g
Cooking
First you need to prepare caramel apples. In a large skillet, mix butter and sugar. Bring to a boil.
Meanwhile, clean the apples and cut into slices about 5 mm thick. Add the apples to the pan. Cook until evaporation of all the liquid.
Cream bring to a boil. Once the liquid evaporated, the apples pour the hot cream and mix well. Allow to cool to room temperature.
In a blender or food processor grind cookies and walnuts into fine crumbs.
Biscuits mix with melted butter to obtain sand "dough".
In a baking dish (28 cm) lay a sand Foundation. Well compacted to form bumpers. Since the cheesecake will be baked in a water bath, then shape need to wrap foil. For reliability I'm still wrapped in cling film on top of the foil.
Using mixer, mix cream cheese with sugar. Add one egg and sour cream.
In the prepared base to spread the Apple filling.
From top to distribute the cheese mass. Bake in a water bath at a temperature of 170-180°C 40-50 minutes. Cheesecake is ready when the middle is slightly trembling. Allow to cool at room temperature, then remove overnight in the refrigerator.
To prepare the caramel sauce I took brown sugar TM "Mistral Demerara."
In a saucepan with a thick bottom to heat the sugar. In parallel to heat the cream. Once the sugar has dissolved and change the color to bright amber, remove the pot from the fire. Carefully, a thin stream pour the hot cream into the caramel, while continuously stirring. Add butter. Stir until smooth.
When serving, pour cheesecake caramel sauce. If desired, you can decorate mini-apples.
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