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Creamy sweet honey apple cheesecake
One of our favourite cakes: cheesecake! This creamy honey apple cheesecake is delicious as part of a brunch. Success guaranteed!
25 min- Brunch
- ERU Natural
- 4 people
25 min
Brunch
ERU Natural
4 peopleIngredients
- 250 grams ERU Goudkuipje
- 8 sheets of gelatine
- 150 grams butter
- 1 packet ginger biscuits
- 250 ml double cream
- 300 grams apple compote
- 60 grams honey
- 110 grams sugar
- 100 grams ricotta
Equipment
- Baking paper
- Springform cake tin
- Mixer
- Whisk
Preparation| 5 min
- Cover the base of a springform cake tin with baking paper.
- Take the tub of ERU Goudkuipje out of the fridge so that it comes to room temperature.
- Soak the gelatine in cold water.
Method| 20 min
- Melt the butter in a pan, but don’t let it get too hot.
- Mix the ginger biscuits with the butter in a mixer till smooth.
- Put the mix into the cake tin and smooth over the base and leave in the fridge for half an hour.
- Whisk the cream until it has soft peaks.
- Heat the apple compote with the honey and the sugar until the sugar dissolves.
- Remove from the heat and dissolve the squeezed gelatine into it.
- Now whisk in the ricotta and ERU Goudkuipje.
- Then carefully fold the cream into the mixture and pour into the cake tin.
- Leave the cheesecake to stiffen up in the fridge for 3 hours.
Ingredients
- 250 grams ERU Goudkuipje
- 8 sheets of gelatine
- 150 grams butter
- 1 packet ginger biscuits
- 250 ml double cream
- 300 grams apple compote
- 60 grams honey
- 110 grams sugar
- 100 grams ricotta
Equipment
- Baking paper
- Springform cake tin
- Mixer
- Whisk
