No Bake Apple Butter Cheesecake with Caramel Jelly
Delicious no bake st cheesecake with a layer of apple butter and caramel jelly.
Equipment
- 10 inch round cake tin, preferably loose bottom
- Small Bowl
- Large mixing bowl
- Whisk
- Small saucepan
- Rubber spatula
Ingredients
Biscuit Base
- 250 grams crushed biscuits
- 150 grams melted butter
Apple Butter
- 300 grams cooking apples, cut into chunks
- 70 grams sugar
- 2 tsp ground cinnamon
Cream Cheese Filling
- 350 grams cream cheese
- 130 grams caster sugar
- 200 grams cream
- 1 tsp vanilla
- 7 grams powdered gelatin, or 4 leaves gelatin
Caramel Jelly
- 80 grams caster sugar
- 160 grams water
- 2 grams powdered gelatin or 2 leaves gelatin
Instructions
Biscuit Base
- In a large bowl, combine the crushed biscuits and melted butter.
- Grease and line the 10 inch cake tin. Transfer the buttered biscuit crumbs onto the base of the cake tin. Press down firmly.
- Place in the fridge while you make the filling.
Apple Butter
- In a small saucepan, add the apple chunks, sugar and cinnamon.
- Cook on low/medium heat stirring often for 10-15 minutes until the apple has broken down and become smooth.
- Allow to cool before spreading on the biscuit base.
Cream Cheese Filling
- In a small saucepan add 50 grams of cream. Heat on low/medium heat until it starts to bubble. Take off the heat and sprinkle over the powdered gelatin. Whisk well and leave to melt while you prepare the other ingredients. If you are using leaf gelatin, make sure to soak it in cold water for 2-3 minutes before adding to the hot cream.
- In a large mixing bowl, add the cream cheese, sugar and vanilla. Whisk well for 1-2 minutes until smooth.
- Pour the remaining cream onto the gelatin cream and whisk together well.
- Slowly pour this into the cream cheese mix and whisk together until no lumps remain. Pour this over the apple butter.
- Chill for at least 2 hours before applying the jelly layer.
Caramel Jelly
- In a small saucepan, add 2 tablespoons of the sugar and heat on low/medium. Allow to melt and caramelise slightly.
- Add in another tablespoon of sugar and mix together well. Allow to melt and caramelise slightly.
- Repeat this process until all the sugar as been added. After you add the final sugar allow the sugar to cook to a dark amber colour.
- Add in the water and mix. The caramel will spit and seize up a little. This is totally fine.
- Cook for a further 1-2 minutes until all sugar has dissolved.
- While that is dissolving, take 2 tbsp of boiled water and place into a small bowl. Sprinkle over the powdered gelatin and mix well. Leave to stand until the granules have melted.
- Once the gelatin and sugar has melted, take the caramel off the heat and whisk in the gelatin.
- Carefully pour over the chilled cheesecake and chill for a further 2 hours minimum.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.