Cheese-cake speculoos shortbread biscuits and candied apple recipe
Some history
A popular dish in North-America, cheese-cake owes its origin to the German immigrants’ "Käsekuchen". For this recipe, we work with local apple compote and salted butter caramel, as for a Tarte Tatin.
Ingredients
For the biscuit:
- 250g speculoos
- 100g butter
- 4 Royal Gala apples
- 200g sugar
- 70g butter
For the cream:
- 380g white chocolate
- 38cl milk
- 750g Philadelphia cream cheese
- 1 vanilla bean
- 60g sifted icing sugar
Preparation
Dissolve the white chocolate with milk in a bain-marie.
Cool while stirring from time to time.
Mix in an immersion blender.
To candy the apples:
Make a dry caramel.
Once the colouring obtained, add butter and stir.
Pour into a sponge cake mould and add the 4 apples cut into two, peeled and cored.
Bake at 170°C for 35min - remember to turn them over while cooking.
Cool before serving.
While the apples bake :
Whip the Philadelphia cream cheese with vanilla and icing sugar until the mixture becomes creamy.
Then add in the white chocolate in two steps.
In a ring, make a pastry with the creamed butter and crushed speculoos.
Spread with a spoon and cool.
Once the pastry sets, lay on the candied apples and the cream and leave to set in the fridge approximately 6 hours.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.