This cheesecake is a sensory experience in itself: apples melts covered in salted caramel buttercream, all assembled into a cheesecake filled with sweetness. absolutely tested!  


+For salt caramel butter-cream:
° 4 medium apples, peeled, seeded and thinly sliced
° 50gm unsalted butter
° 180gm salted caramel with butter
+For the bottom of the respirator:
° 250 grams of special cookies
° 150 gm unsalted butter
+To prepare the cheese:
°250gm fresh Philadelphia cheese, room temperature
°1 large egg
°150 grams of sugar
°12.5 cl of liquid cream
° 1 vanilla bean (seed)

* Directions :

To prepare the salted caramel apples: Put the apples in a skillet with the butter and fry until softened, about 10-15 minutes. Add the salted caramel butter and let it melt between the apple slices until well coated..

For the base: Crush the Speculoos cookies in a blender (or seal in a sturdy, airtight plastic bag and reduce to crumbs with a rolling pin). Mix with melted butter.  

Grease a mold about 23 cm in diameter with removable edges and line it with cookie dough, making sure that the granulated dough is evenly distributed and very flat (use a flat-bottomed glass for this).   Bake for 15 minutes at 180 ° C. Let it cool down.
To make the cheesecake: Beat Philadelphia cheese, eggs, sugar, and heavy cream. Extract the seeds from the vanilla beans and add them together. Good mixing.

Lay the apple slices over the speculoos base and spread them over the creamy cheesecake mixture.
Bake for 15 minutes. Garnish with the remaining caramelized apple slices and add a little salted caramel butter to it.