Instructions
COOKIE CRUST
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Preheat the oven at 160ºC/325ºF, conventional oven.
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In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.200 g digestive or graham crackers,½ teaspoon ground nutmeg,1,5 teaspoon ground cinnamon,1,5 tablespoon dark brown sugar,50 g butter
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In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.
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Bake it for 10 min. Then let it cool down so that it’s cool to touch.
APPLES AND CRUMBLE
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While the crust cools down, prepare the apples and the crumble.
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Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.150 g apple,1 tablespoon granulated sugar,1 teaspoon ground cinnamon
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Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set aside both toppings while making the cheesecake filling.100 g all-purpose flour,80 g dark brown sugar,70 g butter
Instructions
COOKIE CRUST
-
Preheat the oven at 160ºC/325ºF, conventional oven.
-
In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.200 g digestive or graham crackers,½ teaspoon ground nutmeg,1,5 teaspoon ground cinnamon,1,5 tablespoon dark brown sugar,50 g butter
-
In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.
-
Bake it for 10 min. Then let it cool down so that it’s cool to touch.
APPLES AND CRUMBLE
-
-
While the crust cools down, prepare the apples and the crumble.
-
Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.150 g apple,1 tablespoon granulated sugar,1 teaspoon ground cinnamon
-
-
Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set aside both toppings while making the cheesecake filling.100 g all-purpose flour,80 g dark brown sugar,70 g butter
