Every year, on the birthday of my daughter, I bake a cake, every year different, but a cake that conveys its taste to her, my favorite. This year it is an unusual cheesecake-sweet and salty, with fragrant apples and a cinnamon aftertaste, with delicious caramel and nuts!
Cookies grind into crumbs.
Add the soft butter and stir.
Split form for 20.
Recommended for 18, but I wouldn't fit the filling.
Lay out the bottom of the form with parchment.
Lay out the sand crumbs and tamp on the walls, making the sides (I have the sides turned out almost to the top, but very thin in thickness), and on the bottom.
The oven is preheated to 180 degrees.
Bake for 10 minutes.
Cool in the form of.
Peel the apples and cut them into small cubes.
In a frying pan, dissolve the butter, put the apples, sprinkle with sugar and cinnamon.
Fry until the sugar is completely dissolved.
Remove from heat and allow to cool.
I didn't have any fluids.
For cheesecake, all products must be at room temperature!
Put soft cheese and cottage cheese in a bowl.
Mix with a mixer or whisk until smooth.
Add sour cream sugar and cream.
Mix with a mixer until smooth.
Then add one egg at a time, mixing thoroughly each time with a whisk.
Gently introduce the flour, stirring with a whisk.
Carefully add the cooled apples and mix.
Wrap the form with foil - we will bake in a water bath.
Pour the cheesecake mixture onto the base.
Put the cheesecake mold in a large mold and pour boiling water to the height of a third of the cheesecake mold.
The oven is preheated to 160-165.
I baked for 70 minutes.
Leave in the oven with the door open for 15 minutes.
Put it in the refrigerator overnight, without removing it from the mold.
In the morning, in a thick-walled bowl, melt the sugar over low heat, add the boiling cream, stir very well (carefully!!! the mixture is foaming!).
Remove from heat.
Add the butter in cubes and mix thoroughly.
Remove the cheesecake from the refrigerator.
Lay out the nuts