Ingredients
Cookies
butter
60g
2.10oz
4tbsp
powdered sugar
40g
1.40oz
2.68tbsp
egg yolk
1pc
flour
110g
3.85oz
0.44cup
7.37tbsp
salt
pinch
Cheesecake
cookies
190g
6.65oz
0.76cup
12.73tbsp
butter
30g
1.05oz
2tbsp
cream cheese
475g
16.63oz
2cup
31.83tbsp
sugar
85g
2.98oz
0.34cup
5.70tbsp
eggs
85g
2.98oz
0.34cup
5.70tbsp
cream 33%
95g
3.21fl oz
lemon juice
30g
1.01fl oz
lemon zest
0.5pc
Caramelized apples
large sour apple
1pc
brown sugar
50g
1.75oz
3.35tbsp
butter
40g
1.40oz
2.68tbsp
cinnamon
to taste
Method
The base is excellent, crumbly and dense, it keeps the shape. The crispy base, cooked with the homemade biscuits, comes out with a caramel flavor. You can take a ready-made one, but the differences are striking.
Ingredients
The calculation is for a 6.3 inch mold.
All the ingredients should be at room temperature!
For the cookies:
- Butter 60 g | 2.10 oz
- Powdered sugar 40 g | 1.40 oz
- Yolk 18 g (~ 1 pc.)
- Flour 110 g | 3.90 oz
- Salt pinch
The cheesecake:
- Cookies 190 g | 6.70 oz
- Butter 25-30 g | 1.05 oz
- Cream cheese 475 g | 16.75 oz
- Sugar 85 g | 3.00 oz
- Eggs 85 g (~ 1.5 pcs.) | 2.00 items
- Cream 33% 95 g | 3.35 oz
- Lemon juice 30 g | 1.05 oz
- Lemon zest 0.5 lemon
The caramelized apples:
- Apple 1 pc. large (sour sorts are preferable)
- Brown sugar 50 g | 1.75 oz
- Butter 40 g | 1.40 oz
- Cinnamon to taste
Base cookies
Grind soft butter with powdered sugar; add 1 yolk, a pinch of salt and 4.20 oz flour, mix in a blender bowl. Put the dough in the fridge for 1 to 2 hours. Roll out to 0.2 inch, chop and cool in the freezer before baking. Bake for 10 to 15 minutes at 356F.
Bottom
- Grind the cookies into small crumbs. Pour the melted butter into a bowl of cookies, until wet crumbs.
- Put in a mold, tamp. Bake for 10 minutes. at 356F, then cool the base.
Cheesecake
- Put the cream cheese in a bowl; add sugar, zest and salt, mix thoroughly. Add eggs, one at a time, whipping well each time with a whisk. Pour the cream and lemon juice, and whisk again.
- Pour the resulting mass into a mold with a shortcrust base. Put the cheesecake dish in the oven preheated to 230-266F. Place a dish with hot water on the bottom of the oven.
- Bake for ~ 90 to 120 minutes, until the shaking middle top. Put the mold with the cooled cheesecake in the fridge overnight.
Caramelized apples
- Pour the sugar into a dry frying pan. When the sugar melts and the mixture turns brown, add the butter.
- Put the apples and cinnamon in the caramel. Cook, whisking constantly for about 3 to 4 minutes.
Decorate the cheesecake with the caramelized apples.
Bon Appetit!
