Lorenza Avila

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Cheesecake with Apples and Almonds

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This cheese cake takes almond paste, is prepared a day in advance and decorated the next day with apples glazed in butter with sugar and cinnamon.
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12 portions
  • 1 cup butter cookie, ground, for the base
  • 1 cup almond, filleted, for the base
  • 3/4 cups butter, melted, for the base
  • 2 tablespoons brown sugar, for the base
  • 200 grams almond paste
  • 3 packages cream cheese
  • 6 tablespoons sugar
  • 4 eggs
  • 4 yellow apples, peeled and in segments
  • 2 tablespoons lemon juice, for apples
  • 4 tablespoons butter, for apples
  • 3/4 cups brown sugar, for apples
  • 3/4 teaspoons cinnamon, for apples


Put 1 cup of maría cookies, 1 cup of sliced ​​almonds, and 2 tablespoons of brown sugar in a food processor. Add 3/4 of melted butter and mix well.
On a 10-inch mold, put the ground biscuit. On the edges, raise the ground cookie about 1 inch. Bake at 190 degrees for 10 minutes.
Beat the almond paste, cream cheese and sugar (6 tablespoons) in a blender . Add the 4 eggs one at a time. Put on the mold with the cookie base and bake 15 minutes.
Lower the oven temperature to 175 centigrade and leave in the oven for 45 minutes, until the center moves slightly. Refrigerate all night.
The next day, stir the apples with the lemon juice. Put 3 tablespoons of butter in a large skillet to melt and add the apples in sections to color, like 9 minutes. Add the 3/4 cup of brown sugar, 1 tablespoon of butter and cinnamon. Let them glaze.
Remove the cake from the mold and place the apples concentrically. Barnícelas with the remaining juice.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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