Autumn & A Caramel Cheesecake

It's the end of my 2-week holiday with my family.

My brother has already moved to Swansea for his study while I'm starting my course in London very soon.

Before going back to London, I made a caramel cheesecake with sweet osmanthus poached apple.

I have used sweet osmanthus in my other recipes, it might be quite difficult to get it in London.

Jasmine or earl grey tea works fine too.

The cheesecake is lushly sweet & creamy while the apple topping is refreshingly tasty. 

Recipe (6" round):

Caramel cheesecake:

Crust

80g ginger biscuit crumbs

30g butter

Mix the ingredients & press into a 6" springform pan, refrigerate before use.

Cheesecake filling

250g cream cheese

25g sugar

2 eggs (lightly beaten)

30g corn flour

80g white granulated sugar (for caramel)

100ml whipping cream (for caramel)

In a saucepan, heat sugar over medium heat & cook until dark amber colour.

Remove from heating, slowly add whipping cream to dissolve the caramel, set aside to cool.

In a large bowl, whisk cream cheese with sugar until smooth.

Gradually blend in eggs & caramel cream.

Pour into the prepared pan & wrap the pan with double layer of aluminium foil.

Bake in a hot water bath for 40-50 min in a preheated oven at 150'C.

Remove from the oven & cool in the pan to room temperature, cool further in the fridge for 2-4 h before serving.

Poached apple

1 large apple

1 tbsp sugar

1 tsp sweet osmanthus or jasmine or earl grey tea leaves

Peel, core & chop apple into small pieces.

Cook all ingredients until apples soften.

Remove from heating & set aside for cooling.

After cooling, remove cheesecake from the mould & put apples on top of the cheesecake.