Cheese-cake speculoos shortbread biscuits and candied apple recipe

Cheese-cake spéculoos et pomme confite
Preparation time
40 min
Cooking time
30 min

Some history

A popular dish in North-America, cheese-cake owes its origin to the German immigrants’ "Käsekuchen". For this recipe, we work with local apple compote and salted butter caramel, as for a Tarte Tatin.

Ingredients

For the biscuit:

  • 250g speculoos
  • 100g butter
  • 4 Royal Gala apples
  • 200g sugar
  • 70g butter

 

For the cream:

  • 380g white chocolate
  • 38cl milk
  • 750g Philadelphia cream cheese
  • 1 vanilla bean
  • 60g sifted icing sugar

Preparation

Dissolve the white chocolate with milk in a bain-marie.

Cool while stirring from time to time.

Mix in an immersion blender.

 

To candy the apples:

Make a dry caramel.

Once the colouring obtained, add butter and stir.

Pour into a sponge cake mould and add the 4 apples cut into two, peeled and cored.

Bake at 170°C for 35min - remember to turn them over while cooking.

Cool before serving.

 

While the apples bake :

Whip the Philadelphia cream cheese with vanilla and icing sugar until the mixture becomes creamy.

Then add in the white chocolate in two steps.

In a ring, make a pastry with the creamed butter and crushed speculoos.

Spread with a spoon and cool.

Once the pastry sets, lay on the candied apples and the cream and leave to set in the fridge approximately 6 hours.

 

 

Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.



Wine suggestion

Champagne Nicolas Feuillatte brut rosé
Share this recipe