No-bake Salted Caramel Cheesecake With Stewed Apples
An easy recipe for no-bake Salted Caramel Cheesecake With Stewed Apples
Ingredients
Crust
- 500 g graham butter crackers
- 290 g butter
- 1 tsp cinnamon
- a pinch of salt
Salted Caramel Sauce
- 200 g regular white sugar
- 3 tbsps butter
- 150 ml whipping cream
- 1 tsp salt
Cheesecake
- 300 ml whipped cream
- 1 kg mascarpone cheese
- 80 g brown sugar
- 2 tbsps icing sugar
- 8 tbsps salted caramel
- 1 ½ tsp cinnamon
- 20 g cream stiffener
Stewed apples
- 1 ½ apple
- 2 tsps cinnamon
- ½ tsp nutmeg
- 1 tbsp lemon juice
- a pinch of salt
- 1 tbsp salted caramel sauce
- 1 tbsps brown sugar
- ½ tbsp butter
Instructions
Crust
- Prepare a regular-size cake tin (25 cm diameter).
- In a food processor crush the graham butter crackers. Melt the butter, add cinnamon, and a pinch of salt and mix them all. Crush the crumbs into a cake tin with a spoon and put in the freezer.
Salted Caramel Sauce
- On medium heat dissolve the sugar until it has a caramel brown color. Stir nonstop. Be careful and do not burn it.
- When the sugar is melted, add butter. Be careful - it will bubble and make weird noises. Don't worry, just stir the butter in. If the butter starts to separate, get the pot away from the heat and stir fast until it's fully corporated.
- Pour in the whipping cream - slowly. The caramel will bubble again so be careful. I put the pot on low heat and stir nonstop. I know some people let it boil with no stirring - I've never tried it. I let it cook for a while (3 minutes) and stir nonstop. The caramel should be thin with light-brown-goldish color. Add salt.
- Let the caramel sauce cool completely. It gets thick after an hour or so.
Cheesecake
- In a bowl cream the mascarpone with brown sugar, cinnamon, and icing sugar. Whip the mascarpone until it's creamy.
- In another bowl whip the whipping cream with the cream stiffener. Do not over-mix!
- Add whipped cream into a bowl with mascarpone with a rubber spatula. Stir the whipped cream in. Add a few tablespoons of cool salted caramel sauce and stir again. Be careful so the cheesecake mixture does not fall.
- Taste the cheesecake mixture and if you want your cheesecake to taste more like caramel, add more salted caramel sauce. Pour the cheesecake mixture into a chilled cake pan and let it chill in the fridge for at least 8 hours or overnight.
- After a few hours, when the cheesecake is chilled, pour the salted caramel over the top of the cheesecake.
Stewed apples
- Peel the apples and cut them into small cubes. Put them into a small pot over medium-low heat. Add sugar, lemon juice, a pinch of salt, spices, a pinch of salt and brown sugar.
- Let the apples cook for 5 minutes or until they fall apart and get juicy. In the end, add salted caramel sauce. Let the apples cool and then put them on top of the cheesecake.
- Let the cheesecake chill completely in the fridge. You can also make stewed apples and have them on the side with this cheesecake. I would prefer having them on the side, so you can enjoy the taste of the cheesecake if you are not a huge fan of stewed apples.