Preheat your oven to 180° C (356° F). This initial temperature is essential for getting that perfect bake on your cheesecake. While your oven heats up, prepare a 20/30cm (7.8/11.8 inch) rectangular baking pan by lining it with baking paper. This will help with easy removal later on.
In a food processor, grind together 200g biscuits and 100g almonds until they resemble fine crumbs. The nuts will add a delightful depth to the crust, so take your time to ensure they're well-ground.
Once you have your crumb mixture, melt 50g butter and mix it with the crumbs along with 1 tablespoon sugar. This combination should create a moist and crumbly texture.
If you find the mixture is a bit dry, don’t hesitate to add one or two tablespoons of milk. Spread the mixture evenly on the bottom of your prepared pan, using a spoon to firmly press it down. This will form a solid base.
Now, it’s time to put the crust in the oven! Bake for 10 minutes, then reduce the heat to 160° C (320° F). This allows the crust to set while you prepare the filling.
For the filling, make sure all ingredients are at room temperature before you begin. In a mixing bowl, combine 800g cream cheese, 100ml cream, 200ml sweetened condensed milk, and 2 tablespoons powdered sugar. Beat this mixture for 2 to 3 minutes until it’s smooth and creamy.
Add 2 tablespoons starch to the mixture and mix gently until well incorporated. This step is crucial for achieving a smooth texture.
Incorporate 4 large eggs, adding them one at a time. Make sure to mix well after each addition, ensuring the filling is light and airy.
Finish the filling by mixing in 1 tablespoon lemon juice and 1 teaspoon vanilla extract. These ingredients will enhance the flavor and provide brightness.
Once your filling is ready, carefully pour it over the pre-baked crust, gently leveling it off with a spatula. This ensures an even bake.
Place the cheesecake back in the oven and bake for 50 to 60 minutes. You’re looking for it to be slightly browned but still soft in the center. It’s essential not to overbake!
When the cheesecake is done, turn off the oven and leave it inside for 2 hours. This gradual cooling process helps prevent cracks from forming.
After the two hours, transfer the cheesecake to the refrigerator and let it chill for at least 6 hours, or overnight if you can wait!
Now let’s make the caramelized apples. Start by washing 6 large apples, then peeling and cutting them into cubes. This fresh fruit will bring a wonderful sweetness to the dish.
In a pan, melt 50g butter and add the apples along with 2 tablespoons water and 50g sugar. Cook until the apples are tender and the liquid reduces, creating a syrupy caramel.
For the caramel sauce, place 100g sugar and 2 tablespoons water in a non-stick pan over medium heat. Allow the sugar to dissolve and cook until it turns a dark golden brown. Be careful not to let it burn!
Remove from heat and carefully stir in 100ml cream until smooth. Add 50g butter and mix until fully combined.
Cut the chilled cheesecake into cubes. To serve, place a little caramel sauce on a plate, add a slice of cheesecake on top, and top with the caramelized apples. Drizzle with additional caramel sauce for an extra touch of indulgence.
I hope you enjoy every bite of this incredible dessert. It truly is a labor of love!
