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Do not forget to try this incredible cheesecake without an apple oven with dulce de leche. Three layers of incredible flavor and with different textures that make this dessert something sensational. Delicious base of walnut cookies, soft apple jelly made with homemade compote, followed by a creamy cheesecake and finally, a rich layer of dulce de leche. It's the perfect dessert!
2 1/2 cups of Cinnamon cookies ground, for the cookie base
1 Cup of nut ground, for the cookie base
3 spoonfuls of cinnamon ground, for the cookie base
1 1/2 cups of Butter melted, for the base
1/2 Cup of Butter for apple jam
3 cups of green apple in cubes for apple jam
1 Cup of raw sugar for apple jam
1 tablespoon of lemon juice for apple jam
1 teaspoonful of ground cinnamon for apple jam
1 teaspoonful of nutmeg for apple jam
1/2 Cup of apple juice for apple jam
1/2 Cup of Apple sauce for the apple layer
3 envelopes of unflavored gelatin (7 grams each) hydrated and melted, for the apple layer
1 Cup of whipping cream for the cheese layer
1/2 Cup of powder sugar for the cheese layer
1 Cup of condensed milk for the cheese layer
2 1/2 pieces of cream cheese (190 gc / u) cut into cubes for the cheese layer
2 spoonfuls of vanilla for the cheese layer
3 envelopes of unflavored gelatin (7 grams each) hydrated and melted, for the cheese layer
1 piece of cream cheese (190 g) cut into cubes and at room temperature, for the layer of dulce de leche
2 cups of dulce de leche (caramel) for the layer of dulce de leche
3 envelopes of unflavored gelatin (7 grams each) hydrated and melted, for the layer of dulce de leche
to taste of dulce de leche (caramel) to decorate
to taste of whipped cream to decorate
to taste of nut chopped, to decorate
Preparation
For the biscuit base, in a bowl mix the ground biscuit with ground walnut, cinnamon and butter to form a pasty. Pour the mixture into a cake pan, using a spoon to form a uniform base. Refrigerate
For apple compote, heat a small pot over low heat with the butter, once it melts, add the apples, sugar and lemon juice and cook until soft. Add the cinnamon, nutmeg and apple juice, cook 10 minutes more and cool.
Blend the compote with the applesauce and the grenetina, pour on the base of cookies and refrigerate until set.
For the cheesecake, with the help of a blender, whip the cream until it doubles its volume and add the icing sugar, the condensed milk in the form of string, the cream cheese and the vanilla essence. When you have a smooth, fluffy mixture, add the tempered gelatin in the form of string and whisk until integrated.
Pour the cheesecake over the apple layer and smooth with the help of a spatula. Refrigerate until set.
For the layer of dulce de leche, with the help of a whisk, beat the cream until it doubles in volume, add the cream cheese and the dulce de leche and continue whisking until you get a smooth and creamy mixture. Add the grenetine in the form of thread, pour the mixture on the cheesecake, mix with a spatula and refrigerate until set.
Unmold the cake and cover with dulce de leche, decorate with whipped cream rosettes and chopped walnut. Serve and enjoy.
PRESENTATION
Garnish with walnut and whipped cream. Serve with coffee or tea.
TIPS
The green apples or "granny Smith" tend to be more acidic than other apples, it is a very good option to make jams or cakes and have a contrast of flavors, although you can use the one of your preference.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
1125
kcal
56%
Carbohydrates
127
g
42%
Proteins
10.7
g
21%
Lipids
66.8
g
103%
Fiber
4.8
g
9.6%
Sugar
90.1
g
100%
Cholesterol
147
mg
49%
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Ratings(1)
Carlos Lieja
13/03/2018 10:10:15
Calificado desde Kiwilimón tvOS
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