Apple-Crumble Cheesecake with caramel
This apple-crumble cheesecake is prepared with a delicious nut base, a creamy cheesecake layer, Granny Smith apples and crunchy crumbles. The homemade caramel sauce also makes this cake an autumn inspired Dessert Heaven!
Portionen: 1 Cheesecake
Autor: Vicky - Healthy Dreams
Base and Crumble
- 85 g coconut oil
- 65 g pecan nuts
- 85 g brown sugar
- 110 g flour
- 80 g coconut flour can be replaced with normal flour
- 1 tsp cinnamon
- 2 pinches of salt
- 60 g oats
- 3 tbs coconut oil for the crumble
Apple-Layer
- 2 Granny Smith Apples
- 30 g brown sugar
- ¼ tsp cinnamon
Cheesecake-Layer
- 2 eggs
- 85 g brown sugar
- 420 g curd
- 240 g cream cheese
- 40 g cornstarch
- 2 tbs lemon juice
- ½ tsp vanilla bean paste
Homemade caramel
- 4 tbs water
- 130 g sugar
- 145 ml heavy cream
- 13 g butter
- ¾ tsp vanilla bean paste
- ¼ tsp sea salt
Cheesecake-Base
Preheat oven to 180°C top/bottom heat (circulating air not recommended). Line a springform pan (ø 20cm) with baking paper.For the bottom, melt coconut oil in a pot. Chop the pecans. Mix nuts together with sugar, flour, cinnamon, salt and oat flakes. Pour ¾ of the mixture into the springform pan and press the base evenly into the pan. Pre-bake in the oven on the lowest level for 15 minutes, remove and reduce the temperature to 160°C.
Cheesecake-Layer
Meanwhile, separate the eggs and beat the egg whites until stiff. Little by little add the sugar and continue beating until the mixture is firm. Mix the curd cheese, cream cheese, vanilla flavour, lemon juice and egg yolk with a hand mixer. Stir the cornstarch with some curd in a separate bowl until smooth, then add to the batter. Fold in the beaten egg white and spread the cheesecake mixture on the baked base.
Apple-Crumble
Peel apples, remove seeds and cut into small pieces. Mix with sugar and cinnamon and spread on the cheesecake mixture. Mix the remaining base mixture with 3 tbs coconut oil and spread on the cake as well.Bake the cheesecake for for 60 minutes. Switch off the oven afterwards and bake the cake for another 10 minutes. Let the cake cool down in the tin for at least 3 hours.
Salted Caramel (250ml)
Mix water with granulated sugar in a pot. Use a wooden spoon. Dissolve the sugar over medium heat. Important: do not stir, otherwise the caramel will crystallize later. Let the sugar-water mixture simmer until a brown, caramel colour is obtained. Remove the mixture from the heat and add the whipped cream slowly, stirring constantly. Add butter, vanilla and sea salt and stir in. Pour the caramel into a jar.