Caramel Apple Cheesecake

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
3 3
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 12
  • 75 g Butter
  • 150 g Wholemeal butter biscuits
  • 1 TEASPOON Cinnamon powder
  • 50 g demerara sugar
  • 800 g Double cream cream cheese
  • 200 g Caramel spread
  • 75 g Sugar
  • 6 Eggs (size M)
  • 300 ml Cider
  • 2 red apples
  • 1 TEASPOON Lemon juice
  • 75 g Walnut kernels
  • 7-10 Tbsp Oil
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Melt the butter. Finely grind the biscuits in a universal chopper. Mix breadcrumbs, butter, 1/2 teaspoon cinnamon and brown sugar, press them into an oiled springform pan (22 cm Ø) as a base. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  2. 2

    manufacturer) bake for about 10 minutes. Remove and let cool on a cake rack.

  3. 3

    Mix cream cheese, 100 g spread, sugar, 1/2 tsp cinnamon and eggs. Pour the cheese mixture onto the crumb base. Bake in the oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for about 1 1/2 hours.

  4. 4

    Cover with foil about 30 minutes before the end of the baking time. Leave to cool for approx. 1 hour with the oven door slightly open. Remove from the oven and carefully remove from the mould. Put the cake in a cool place for at least 6 hours, preferably overnight.

  5. 5

    Wash the apples, grate them dry and remove the core. Cut apples into thin slices. Bring cider to the boil, simmer for 5-8 minutes. Then add 100 g spread, apples and lemon juice. Let simmer for about 10 minutes.

  6. 6

    Drain the apples and collect the sauce. Let it cool down.

  7. 7

    Roughly chop the walnuts. Dribble the sauce onto the cake. Roll up the apple slices a little and place them on the cake. Sprinkle with walnuts.

Nutrition Facts

KCAL
490 kcal
CARBS
38 g
FATS
32 g
PROTEINS
10 g