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Creamy sweet honey apple cheesecake
One of our favourite cakes: cheesecake! This creamy honey apple cheesecake is delicious as part of a brunch. Success guaranteed!
25 min
Brunch
ERU Spreadable Gouda
4 people
Ingredients
- 8.8 oz ERU Spreadable Gouda
- 2 tablespoons of powered gelatine or 8 sheets of gelatine
- 5.3 oz butter
- 9 oz of ginger cookies
- 1 cup whipping cream
- 10.6 oz apple compote
- 2 tablespoons of honey
- 7 tablespoons of sugar
- 3.5 oz ricotta
Equipment
- Baking paper
- Springform cake tin
- Mixer
- Whisk
Preparation| 5 min
- Cover the base of a springform cake tin with baking paper.
- Take the tub of ERU Spreadable Gouda out of the fridge so that it comes to room temperature.
- Soak the gelatine in cold water.
Prepare| 20 min
- Melt the butter in a pan, but don’t let it get too hot.
- Mix the ginger biscuits with the butter in a mixer till smooth.
- Put the mix into the cake tin and smooth over the base and leave in the fridge for half an hour.
- Beat the cream until it has soft peaks.
- Heat the apple compote with the honey and the sugar until the sugar dissolves.
- Remove from the heat and dissolve the gelatine into it.
- Now whisk in the ricotta and ERU Spreadable Gouda.
- Then carefully fold the cream into the mixture and pour into the cake tin.
- Leave the cheesecake to stiffen up in the fridge for 3 hours.
Ingredients
- 8.8 oz ERU Spreadable Gouda
- 2 tablespoons of powered gelatine or 8 sheets of gelatine
- 5.3 oz butter
- 9 oz of ginger cookies
- 1 cup whipping cream
- 10.6 oz apple compote
- 2 tablespoons of honey
- 7 tablespoons of sugar
- 3.5 oz ricotta
Equipment
- Baking paper
- Springform cake tin
- Mixer
- Whisk