Carlos Lieja

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Carlos Lieja

Cheesecake without Apple Oven and Dulce de Leche

Name: Cheesecake without Apple Oven and Dulce de Leche
Prep time: 210 min
Cook time: 210 min
Yield: 12
Cuisine: Internacional
Ingredients: 2 1/2 cups cinnamon cookie, ground, for the cookie base; 1 cup walnut, ground, for the cookie base; 3 tablespoons cinnamon, ground, for the cookie base; 1 1/2 cups butter, melted, for the base; 1/2 cups butter, for apple jam; 3 cups green apple, in cubes for apple jam; 1 cup raw sugar, for apple jam; 1 tablespoon lemon juice, for apple jam; 1 teaspoon cinnamon powder, for apple jam; 1 teaspoon nutmeg, for apple jam; 1/2 cups apple juice, for apple jam; 1/2 cups Apple sauce, for the apple layer; 3 envelopes gelatin, (7 grams each) hydrated and melted, for the apple layer; 1 cup whipping cream, for the cheese layer; 1/2 cups powdered sugar, for the cheese layer; 1 cup condensed milk, for the cheese layer; 2 1/2 cream cheeses, (190 gc / u) cut into cubes for the cheese layer; 2 tablespoons liquid vanilla, for the cheese layer; 3 envelopes gelatin, (7 grams each) hydrated and melted, for the cheese layer; 1 cream cheese, (190 g) cut into cubes and at room temperature, for the layer of dulce de leche; 2 cups dulce de leche (caramel), for the layer of dulce de leche; 3 envelopes gelatin, (7 grams each) hydrated and melted, for the layer of dulce de leche; to taste dulce de leche (caramel), to decorate; to taste whipped cream, to decorate; to taste walnut, chopped, to decorate

30 mins

Low

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Carlos Lieja

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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!

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Ingredients

12 portions

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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.