No bake, Apple Cream cheesecake

I found this recipe in a wonderful Romanian blog,

 LAURA LAURENTIU BLOG,

https://www.lauralaurentiu.ro/retete-culinare/prajituri-torturi/prajitura-fara-coacere-cu-mere-si-crema-de-branza.html

and it had a wonderful picture that I can’t resist!!! I am not very fond of cream cheese desserts, but this one has heavy cream, caramelized apple, and caramel sauce….I thought it was divine, and I have to try!

 I have changed a little the amount of sugar and gelatin from Laura's recipe, to adapt for my grandson's needs, and I made it 2 times to make sure it is good.... my grandson approved! That's it!! 

It is a great desert,  LAURA LAURENTIU! Thanks!

Ingredients

• 4 tablespoons  melted butter  (50g)
• 1 cup of any biscuit crumbs or ladyfingers biscuits SAVOIARDI (100g)
• 4 lbs fresh apples ( about 3 lbs peeled and sliced) (1.8kg)
• 2 tablespoons of sugar
• 4 tablespoons coarsely chopped walnuts
• 2 tablespoons of raisins  
• 1/2 teaspoon cinnamon powder
• 2 cups cream cheese(400g,Philadelphia, mascarpone, labneh)
• 2 cups heavy whipping cream (200ml)
• 1  orange for zest
• 2 teaspoons of vanilla extract
•   gelatin, one package (7g)

For topping, Boby Flay's salted caramel sauce  (recipe follows)

• 1 cup sugar
• ½ cup heavy cream
• 2 tablespoons unsalted butter, at room temperature
• ¾ teaspoon fleur de sel or other coarse sea salt

Directions

1. Wash the orange thoroughly with warm water, wipe, and grate the yellow skin only. Keep the rind aside.

2.   Mix biscuit crumbs with melted butter until they are well moistened, with no dry portions.

 3. Prepare a 9” (22cm) spring pan lined with parchment paper, bottom and sides.

My NOTE: It is easy if you cut one flat piece of parchment paper for the base and another 29/3-inch piece for the side. This way, you can keep the base paper to peel only the sides. 

4. Put the moistened biscuits and press into a uniform thickness layer and refrigerate.

5. In a frying pan or a large saucepan, add the sliced apple,  half of the orange peel, cinnamon, ground walnuts, and raisins, and mix with a wooden spoon.

     

6. Shortly, apples will leave an abundant syrup. They cook until they start to soften without becoming a mashed mass.

7. Pour some of the caramelized apples, about three-quarters, over the biscuit layer, in an even layer. Refrigerate.

 8.  Place the contents of a gelatin packet (7g) in cold water.  Gelatin needs 10 minutes to hydrate

9. During this time, the remaining  one quarter of caramelized apples are passed with the hand blender until a fine mashed cream is obtained.

10.   In a small saucepan, heat this quarter of mashed apple. When the mix is not hot, just warm, add the hydrated gelatin and mix it until it dissolves.

11. Mix together cream cheese and heavy cream with the mixer at high speed for a few minutes until a fluffy light cream is obtained.

12. Take 2-3 tablespoons of this cream and mix with apple gelatin puree. Drop vanilla extract and the rest of the orange peel, and homogenize it with a flexible spatula so the cream stays airy.

13. Pour this cream over the apple layer and place it in the refrigerator overnight or for at least 3 hours.

14. Next morning, the cake will be hard, and one can get the cake 

     out of the spring pan, carefully pulling the lining paper. 

     Slide over to a nice plateau.

15. Pour over the caramel sauce, which is a great topping for this cake with the fall flavors, as it fits perfectly.

Decorate what you want (if you want decoration), I put a few slices of apple chips and some fresh mint leaves to refresh the cake with their green.

https://www.bigoven.com/recipe/salted-caramel-sauce-by-bobby-flay/1823232

BOBY FLAY’S

Salted Caramel Sauce (makes ¾ cup)  

 INGREDIENTS:

1 cup sugar

½ cup heavy cream

2 tablespoons unsalted butter, at room temperature

¾ teaspoon fleur de sel or other coarse sea salt

DIRECTIONS:

1. Combine the sugar and ¼ cup cold water in a medium metal saucepan over high heat.
2. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.

   3.   Meanwhile, warm the cream in a small saucepan or in the microwave. 

   4.   When the caramel is ready, slowly whisk in the cream and continue simmering

         until the mixture is smooth, about 2 minutes. remove from the heat and stir in

         the butter and salt until combined. 

Serve warm.