Description
A delightful dessert combining creamy cheesecake with the flavors of apples and salted caramel, perfect for any occasion.
Ingredients
Scale
- 200 grams (about 7 oz) digestive biscuits or graham crackers: These will form the crunchy base of your cheesecake.
- 100 grams (about 3.5 oz) unsalted butter: Melted butter helps bind the biscuit crumbs together for a sturdy crust.
- 600 grams (about 21 oz) cream cheese: Softened cream cheese is essential for a smooth and creamy filling.
- 150 grams (about 5.3 oz) granulated sugar: This sweetens the cheesecake and balances the tartness of the apples.
- 3 large eggs: Eggs provide structure and richness to the cheesecake.
- 200 ml (about 7 fl oz) sour cream: Sour cream adds a tangy flavor and creaminess to the filling.
- 1 teaspoon vanilla extract: Vanilla enhances the overall flavor profile of the cheesecake.
- 2 medium apples: Peeled, cored, and thinly sliced, apples add a fresh and fruity element.
- 150 grams (about 5.3 oz) salted caramel sauce: Use store-bought or homemade for drizzling on top.
- Sea salt: A sprinkle of sea salt enhances the flavors and adds a gourmet touch.
Instructions
- Preheat your oven to 180°C (350°F). Combine crushed digestive biscuits or graham crackers with melted unsalted butter in a mixing bowl.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan and bake for about 10 minutes. Let it cool completely.
- In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Then add sour cream and vanilla extract, mixing until combined.
- Peeled, cored, and thinly slice the apples. Optionally sauté them in a little butter and cinnamon for added flavor. Gently fold the apple slices into the cheesecake mixture.
- Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top. Optionally drizzle some salted caramel sauce into the filling and swirl gently.
- Bake the cheesecake for about 50-60 minutes until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, drizzle with salted caramel sauce and sprinkle with sea salt.
Notes
- Ensure cream cheese is at room temperature to avoid lumps.
- Avoid overmixing the batter to prevent cracks.
- Do not open the oven door while baking.
- Let the cheesecake cool gradually in the oven to prevent cracks.
- Store leftovers in the refrigerator for up to 5 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Salted Caramel, Apple, Cheesecake, Dessert, Recipe