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.
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
- 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
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.
- 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.
- 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.
- 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.