Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Compote
Base
Cream cheese
Utensils
One loaf tin (approx. 25 cm), fully lined with baking paper
How it's done
Compote
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the butter, melt. Add the apples, simmer for approx. 4 mins. until the sugar has dissolved, leave to cool.
Base
Blitz the biscuits in a food processor or crush finely in a plastic bag using a rolling pin, transfer to a bowl. Add the butter and salt, mix, spread over the base of the prepared tin, press down well with the back of a tablespoon.
Cream cheese
Place the cream cheese in a bowl along with all the other ingredients up to and including the vanilla sugar, mix well. Spread the mixture over the biscuit base.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove, top with the reserved apples, return to the oven for approx. 15 mins. Remove from the oven, leave to cool in the tin on a rack. Cover the cheesecake and chill for at least 6 hrs.
To serve
Carefully lift the cheesecake out of the tin, remove the baking paper, cut into 8 slices.
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