Caramel Apple Cheesecake
12 servings
60 minutes
The 'Caramel Apples' cheesecake is an exquisite dessert inspired by traditional American cuisine, combining a delicate creamy texture with the rich flavor of caramelized apples. Its origin traces back to classic apple pies, but here they transform into a refined treat. The crunchy base of cookies and nuts contrasts with the soft cheese filling, while the caramel apples add depth of flavor to the dessert. When served, the cheesecake is adorned with silky caramel sauce that highlights the sweetness of the fruits and creamy richness. It's the perfect choice for cozy evenings and festive gatherings, where each enjoyment of this dessert becomes a warm memory.
1
First, you need to prepare caramel apples. In a large pan, mix 100 g of butter and 160 g of sugar and bring to a boil.
- Butter: 310 g
- Sugar: 400 g
2
Meanwhile, peel the apples and slice them about 5 mm thick. Add the apples to the pan. Cook until all the liquid evaporates.
- Granny Smith apples: 1 kg
3
Bring 150 ml of cream to a boil. Once the liquid evaporates, pour the hot cream over the apples and mix well. Cool to room temperature.
- Heavy cream 35% fat: 350 ml
4
In a blender or food processor, crush the cookies and nuts into fine crumbs.
- Yubileynoye biscuits: 400 g
- Walnuts: 60 g
5
Mix the cookies with 150 g of melted butter until a sandy 'dough' is formed.
- Butter: 310 g
6
Place the shortcrust base in a 28 cm baking pan. Press it down well to form the edges. Since the cheesecake will be baked in a water bath, wrap the pan in foil. For added security, I also wrap plastic wrap over the foil.
7
Use a mixer to blend mascarpone with 100 g of sugar. Add one egg at a time and sour cream.
- Mascarpone cheese: 300 g
- Sugar: 400 g
- Chicken egg: 2 pieces
- Sour cream: 300 g
8
Place the apple filling on the prepared base.
9
Spread the cheese mixture on top. Bake in a water bath at 170-180°C for 40-50 minutes. The cheesecake is ready when the center slightly jiggles. Cool at room temperature, then refrigerate overnight.
10
To make caramel sauce, I used 200 g of brown sugar.
- Sugar: 400 g
11
In a thick-bottomed saucepan, heat the sugar. Meanwhile, heat 200 ml of cream. Once the sugar dissolves and changes to a bright amber color, remove the saucepan from the heat. Carefully pour the hot cream into the caramel in a thin stream while continuously stirring. Add 60 g of butter. Mix until smooth.
- Sugar: 400 g
- Heavy cream 35% fat: 350 ml
- Butter: 310 g
12
When serving the cheesecake, drizzle with caramel sauce. Optionally, it can be decorated with mini apples and nuts.