With the cold temperatures lately, I am tempted to stay inside all day if I don’t have anything going on. I’m all for snuggling up with a good book (right now it’s The Goldfinch by Donna Tartt.) Better yet with a cup of tea (Chai with a shot of milk!) and best: with a piece of cheesecake. Apple Caramel Cheesecake, to be precise.
I do feel a little bad for not having been outside a few days in a row. So I’d like to mention that in fact I dared go outside once to take pictures. The cold wind inspired me to a warming (cinnamon!) and a exhilarating (caramel!) dessert & the Italian blog Cucina Libera inspired me to this apple caramel cheesecake. As I love trying new things, the kitchen called me immediately.
Starting with the crust, using your favourite crust recipe. Mine usually consists of ground almonds, date paste and a few pinches of either vanilla, cinnamon, salt, cocoa powder– depending on the filling.
For this cheesecake you can also make caramel just once and use one part of it for the crust instead of date paste.
When the crust is set, spread the chopped two apples evenly and sprinkle with a little ground cinnamon. The caramel adds a good sweetness to the cake as the cheesecake filling won’t be too sweet if you go after the recipe. I set a little of the caramel aside for the topping.
The cashews should be soaked prior to make it easier for your blender. Four hours will be fine.
Mix with fresh lemon juice, ½ a teaspoon of ground vanilla, coconut butter , a peeled apple and your favorite sweetener (maple syrup, agave syrup, molasses, concentrated apple/pear juice, coconut sugar,…) Spread evenly over the first layer.
Now it’s necessary to put the cheesecake in the fridge for the coconut butter to harden. 2 hours in the freezer will do it, too. If you freeze it longer, just put the cake in the fridge 2 hours prior to serving it.
Right before the indulgence, sprinkle with a little cinnamon or top with what you like. I chopped up another apple and mixed it with the set-aside caramel.
Like a groundhog enjoys its last nut before winter sleep, I am enjoying the last few days of justified sitting inside with a cup of tea and a piece of cheesecake while spring is just around the corner.