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Apple “Cheesecake” in glasses
Finger Food,Desserts | Seasonal Recipe | Green Recipe
The classic American “Cheesecake” ends up in a glass and becomes a tasty dessert that’s fun to make. Crispy biscuits, a soft cheesy cream and delicious Modì apple cubes topped with a sweet toffee sauce make these small glasses with an irresistible autumn flavour quite special. Perfect for a party or an afternoon tea with friends!
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Ingredients for for 4 glasses
Modì apples, peeled and cored | 2
lemon juice | ½
cane sugar qs
vanilla, natural extract | 1 teaspoon
water | 70g (2.5 ounces)
to serve: 4 digestive biscuits
for the cheese cream
cream cheese (e.g. Philadelphia) | 250g (9 ounces)
Natural Greek yogurt cream | 150g (5 ounces)
sour cream (or fresh cream) | 2 tablespoons
icing sugar qs
for the toffee sauce
butter| 25g (1 ounce)
wholemeal cane sugar (muscovado) | 25g (1 ounce)
honey | 1 tablespoon
fresh cream | 1 tablespoon
lemon juice | ½
cane sugar qs
vanilla, natural extract | 1 teaspoon
water | 70g (2.5 ounces)
to serve: 4 digestive biscuits
for the cheese cream
cream cheese (e.g. Philadelphia) | 250g (9 ounces)
Natural Greek yogurt cream | 150g (5 ounces)
sour cream (or fresh cream) | 2 tablespoons
icing sugar qs
for the toffee sauce
butter| 25g (1 ounce)
wholemeal cane sugar (muscovado) | 25g (1 ounce)
honey | 1 tablespoon
fresh cream | 1 tablespoon
Preparation
d stew at medium heat for around 20 minutes (the apples should come out soft and dry). Set aside.
Toffee sauce: put butter, sugar and honey in a small pan. Bring to the boil and cook for 3 minutes stirring constantly with a tablespoon. Take off the fire, add the cream and stir.
Cheese cream: Whisk the cheese, the yogurt cream, the cream and a few tablespoons of icing sugar (according to taste) until you obtain a homogeneous cream. Set aside.
To serve: take 4 glasses and coarsely crumble a digestive biscuit in each creating a uniform layer, cover with a layer of cheese cream and lastly top it with the apple cubes. Decorate with the toffee sauce and refrigerate for around 30 minutes before serving.
Toffee sauce: put butter, sugar and honey in a small pan. Bring to the boil and cook for 3 minutes stirring constantly with a tablespoon. Take off the fire, add the cream and stir.
Cheese cream: Whisk the cheese, the yogurt cream, the cream and a few tablespoons of icing sugar (according to taste) until you obtain a homogeneous cream. Set aside.
To serve: take 4 glasses and coarsely crumble a digestive biscuit in each creating a uniform layer, cover with a layer of cheese cream and lastly top it with the apple cubes. Decorate with the toffee sauce and refrigerate for around 30 minutes before serving.
The Apple
SOCIAL MEDIA
