I love cheesecake and I love trying new flavours and toppings. I made this one day when we had guests, and it was a huge hit. It has a really delicious combination of acid and sweetness, and then it hides a delicious apple/sea buckthorn compote in the middle. Although there are quite a few ingredients and points in this recipe, this cheesecake is quite easy to make and can hardly go wrong.
Ingredients
Biscuit base
225 g digestive biscuits
120 g of butter
Apple/sea buckthorn compote
120 g sea buckthorn, thawed if not fresh
100 g apple, without skin and in small cubes
100 g cane sugar
1 vanilla pod, – alternatively you can use 1 teaspoon of vanilla sugar
Cream cheese
300 g natural cream cheese
1 dl creme fraiche 18%
3 dl whipping cream
100 g icing sugar
3 leaves gelatin
1 lemon, finely grated rind
1 vanilla pod, – alternatively 1-2 teaspoons of vanilla sugar
Apple jelly
1 1/2 dl good applesauce
3 leaves house air
other than that
6 cylinder moulds, diameter 7-8 cm
Cake plastic
Decorate as desired
Prep:
Biscuit Base:
- Melt the butter in a pan.
- Blend the biscuits into biscuit flour and mix it well with the melted butter.
- Distribute the biscuit mixture into the 6-cylinder moulds, lined with plastic wrap and mash it well into the bottom with a spoon or similar.
- Put them in the fridge for an hour.
- Apple/sea buckthorn compote
- Mix sea buckthorn, with the small diced apples, sugar, the seeds of a vanilla bean and the vanilla bean in a saucepan.
- Let it simmer for approx. 30 minutes until most of the moisture has evaporated and the compote has a soft texture.
- Place a dollop of compote on each centre of the biscuit base, but keep a distance from the edges, as the cream cheese must hide the centre.
- Refrigerate again.
Cream cheese:
- Soak houseplant in a large bowl of cold water for approx. 15 minutes
- Scrape the seeds out of the vanilla pod and mix them with a little of the icing sugar.
- Whip the cream until it becomes foamy, just until it just stiffens, finally not too much.
- Stir the cream cheese together with crème fraîche, icing sugar, vanilla and lemon zest.
- Squeeze most of the liquid out of the house puff and melt this over a pan of water on low heat.
- Take a little of the curd and stir it into the melted gelatin, and then turn the gelatin into the curds – this way you prevent your gelatin from clumping.
- Fold the whipped cream into the curd with a spatula with soft movements so that it remains airy.
- Put the mixture on a piping bag and spread the cheese mixture on the 6 biscuit bases with the apple/sea buckthorn compote. Start by spraying the mass around the compote and then work your way up through the mould. Remember that there must be room for the jelly as well, so finish approx. 1 cm below the edge.
- Finally, smooth out the mass with a spoon on top.
- Refrigerate them for at least 3 hours or until they have set.
Apple jelly
- Soak houseplant in a large bowl of cold water for approx. 15 minutes
- Warm 1 1/2 dl applesauce over a water bath.
- Squeeze out as much liquid as possible from the cottage cheese and stir the soaked cottage cheese into the applesauce.
- Allow the mixture to cool on the kitchen counter, then spread a thin layer on each cake top, approx. 3 mm.
- Refrigerate the cakes for min. 2 hours or even better overnight.
- Release the cakes from the cylinders by gently pushing on the top of the plastic wrap, then carefully remove the plastic wrap from the cakes.
- Garnish as desired.
Notes
This cheesecake can be made a day in advance, it just gets even better, and then you don’t have to think about the dessert on the day itself. I think it’s easiest to get the cakes out of the moulds if the cake plastic is higher than the mould, – then you have something to push on without hitting the cake. Garnish with dried apples, freeze-dried raspberries, acid or the like – there’s nothing like a beautifully decorated cake.
