INGREDIENTS:
- 600g de cream cheese
- 1 can of condensed milk
- 1/2 envelope of colorless gelatin
- 1 cup of sugar
- 1 tablespoon of butter
- 1 cup of fresh cream
- 1 pinch of salt
- 6 apples
- 1 lemon juice
- 1/3 cup of sugar
- 1 teaspoon of cinnamon
- 150g chopped pecan nuts
PREPARATION MODE:
Start by cutting the tops of the apples and removing the pulp gently so as not to pierce. Remove the seeds and chop the apple, add the lemon juice, sugar, cinnamon and cook over low heat for 15 minutes and set aside.
In a blender, beat the cream cheese, condensed milk and already hydrated gelatin according to the packaging. Fill the apples with the cream and refrigerate for 6 hours.
Put the sugar in a pan and let it caramelize. Turn off the heat, add the butter and stir well. Add the cream and salt and stir until smooth.
When ready to serve, place the apple filling on top of the cheesecake, cover with the chopped pecan nuts and finish with the salted caramel sauce.
Recipe from St. Marche.
