Pink Lady® Cheesecake with cinnamon biscuits, salted caramel and toasted hazelnuts.

Desserts
0 vote
3
Difficulty
4
People
30min
Preparation
35min
Cooking time

For the cheesecake

Ingredients

  • 2 eggs
  • 75 g caster sugar
  • 2 Pink Lady® apples
  • 80 g unsalted butter
  • 180 g of cinnamon biscuits (Biscoff)
  • 360 g unflavoured and unsweetened fromage frais
  • 180 g cream cheese
  • 80 ml pouring cream
  • 1 dessert spoon flour
  • 1 coffee spoon vanilla concentrate

Preparation

  1. Preheat the oven to 160°C
  2. Smash the cinnamon biscuits until you obtain a fine crumb. Melt the butter and add to the biscuit crumb. Mix with finger tips, then push into the bottom of 4 small spring form tins. Set aside.
  3. Filling preparation :
  4. Peel and finely grate the Pink Lady®
  5. Pour into a bowl with the caster sugar, the vanilla extract and flour. Mix and add the cream cheese.
  6. Pour the fromage frais and pouring cream.
  7. Incorporate the eggs one at a time and mix using a wooden spatula until you obtain an even consistency.
  8. Spread this mixture into the 4 moulds and bake for 10 minutes. Lower the temperature to 140 and bake for a further 25 minutes. They should wobble slightly on top when removed from oven.
  9. Allow the cheesecakes to cool at room temperature then refrigerate for 12 hours. Before serving, roughly chop the hazelnuts and toast in a dry frying pan until golden. Set aside to cool.
  10. Salted caramel preparation :
  11. Pour the caster sugar into a pan and warm on a low heat until the sugar begins to caramelise around the edges. Add the pouring cream to another pan and bring to the boil. When the sugar has completely melted, pour the hot cream over the top and gently stir with a wooden spatula.
  12. When the two are completely combined, add the salted butter (diced) and keep stirring. When you reach an even consistency, turn off the heat and set aside to cool for a few minutes.
  13. Finely slice some Pink Lady® apple and neatly place on the top of the cakes for decoration. Pour over a generous serving of salted caramel sauce and finish by sprinkling the chopped and toasted hazelnuts over the top.

For the topping

Ingredients

  • 180 g caster sugar
  • 2 Pink Lady® apples
  • 1 handful of hazelnuts
  • 200 ml full fat pouring cream
  • 40 g salted caramel

Preparation

  1. Preheat the oven to 160°C
  2. Smash the cinnamon biscuits until you obtain a fine crumb. Melt the butter and add to the biscuit crumb. Mix with finger tips, then push into the bottom of 4 small spring form tins. Set aside.
  3. Filling preparation :
  4. Peel and finely grate the Pink Lady®
  5. Pour into a bowl with the caster sugar, the vanilla extract and flour. Mix and add the cream cheese.
  6. Pour the fromage frais and pouring cream.
  7. Incorporate the eggs one at a time and mix using a wooden spatula until you obtain an even consistency.
  8. Spread this mixture into the 4 moulds and bake for 10 minutes. Lower the temperature to 140 and bake for a further 25 minutes. They should wobble slightly on top when removed from oven.
  9. Allow the cheesecakes to cool at room temperature then refrigerate for 12 hours. Before serving, roughly chop the hazelnuts and toast in a dry frying pan until golden. Set aside to cool.
  10. Salted caramel preparation :
  11. Pour the caster sugar into a pan and warm on a low heat until the sugar begins to caramelise around the edges. Add the pouring cream to another pan and bring to the boil. When the sugar has completely melted, pour the hot cream over the top and gently stir with a wooden spatula.
  12. When the two are completely combined, add the salted butter (diced) and keep stirring. When you reach an even consistency, turn off the heat and set aside to cool for a few minutes.
  13. Finely slice some Pink Lady® apple and neatly place on the top of the cakes for decoration. Pour over a generous serving of salted caramel sauce and finish by sprinkling the chopped and toasted hazelnuts over the top.


Pink Lady® top tip

Setting time : 12 hrs

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