Ingredients

Cookies
butter
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
powdered sugar
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
egg yolk
1 pc
flour
0.50 cup
110 g
3.85 oz
3.63 fl oz
salt
pinch
Cheesecake
cookies
0.75 cup
190 g
6.65 oz
6.27 fl oz
butter
2 tbsp
30 g
1.05 oz
0.99 fl oz
cream cheese
2 cup
475 g
16.62 oz
15.68 fl oz
sugar
0.25 cup
85 g
2.98 oz
2.80 fl oz
eggs
0.25 cup
85 g
2.98 oz
2.80 fl oz
cream 33%
0.50 cup
95 g
3.32 oz
3.14 fl oz
lemon juice
2 tbsp
30 g
1.05 oz
0.99 fl oz
lemon zest
0.50 pc
Caramelized apples
large sour apple
1 pc
brown sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
butter
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
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

  1. Grind the cookies into small crumbs. Pour the melted butter into a bowl of cookies, until wet crumbs.
  2. Put in a mold, tamp. Bake for 10 minutes. at 356F, then cool the base.

Cheesecake

  1. 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.
  2. 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.
  3. Bake for ~ 90 to 120 minutes, until the shaking middle top. Put the mold with the cooled cheesecake in the fridge overnight.

Caramelized apples

  1. Pour the sugar into a dry frying pan. When the sugar melts and the mixture turns brown, add the butter.
  2. 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!