The pretzels in the base are a salty counterbalance to the crisp apples and rich caramel topping the cake.
- 100 g salted pretzels, crushed
- 120 g milk coffee biscuit, crushed
- 150 g unsalted butter, melted
- 500 g mascarpone, softened
- 500 g cream cheese, softened
- ½ cup brown sugar
- 2 tsp vanilla extract
- 3 eggs, lightly beaten
- 2 apples, peeled and thinly sliced
- 100 g (1 cup) caster sugar
- 100 ml thickened cream, room temp
- 50 g butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 4 hrs or overnight
1. Preheat oven to 180C. Line a 22.5cm springform tin with baking paper.
2. Combine the crushed biscuits and pretzel with the melted butter in a bowl and press into the lined tin. Bake for 10 mins then set aside to cool.
3. Beat mascarpone, cream cheese, brown sugar and vanilla extract in a large bowl or stand mixer until smooth.
4. Add eggs one at a time and beat well after each.
5. Pour the cheesecake filling into the baking tin.
6. Bake for 10 minutes and the reduce heat to 120C for 90 minutes.
7. Remove from the oven to cool and run a knife around the pan before setting aside to cool completely.
8. Cover and chill for 4 hours or overnight.
9. In a medium pan, heat sugar over a medium heat until the sugar starts to turn brown.
10. Once it becomes glossy and golden, pour thickened cream and as the pan bubbles add butter and stir until creamy.
11. Set aside and coat sliced apples in the caramel and place them on top of the cheesecake. Pour any excess caramel over the top and then in the fridge until you’re ready to serve.