Apple cheesecake

1. Prepare the Apple Biscuit. For maximum flavor, use freshly grated apples. Bring eggs and cream to room temperature. Melt the chocolate in a microwave or over a water bath. Sift the flour and baking powder together. Peel and grate the apples on a coarse grater. If the apples are very juicy, avoid using the juice to keep the batter from becoming too watery. Whip the eggs with sugar until light and fluffy, about 4 minutes. Gradually add the cream in a thin stream while continuously whipping. Stir in the cooled chocolate, followed by the grated apples. Finally, fold the flour mixture into the batter in 2-3 parts, stirring until smooth after each addition. Preheat the oven to 170°C (338°F). Pour the batter into a mold or ring with a diameter of 16 cm (6.3 inches). Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Cool the biscuit on a wire rack, remove it from the mold, wrap it in foil, and refrigerate overnight. Before baking the cheesecake, level the top of the biscuit with a knife or string.

2. Make the Crumbs for the Cheesecake. Toast the pecans in a dry frying pan for extra flavor. Dry the pecans in a dry frying pan and grind them into coarse crumbs. In a deep bowl, mix the flour, cocoa, sugar, oat flakes, and pecans. Set this mixture aside. In a medium saucepan, combine the butter and maple syrup. Stir over medium heat until fully melted and bring to a boil. Add 1 teaspoon of water, stirring continuously, and cook for about a minute. Add the baking soda and cook for an additional minute, still stirring. Remove from the heat and immediately pour the liquid mixture into the dry ingredients. Stir first with a spatula and then, once it cools slightly, with your hands. Spread the mixture evenly on a baking sheet lined with a silicone mat or parchment paper. Refrigerate for at least an hour. Preheat the oven to 180°C (356°F). Bake the crumbs for 18 to 20 minutes. Let them cool completely, then store in an airtight container. Set aside about a fifth of the crumbs for decoration.

3. Prepare the Apple Filling. Choose firm and juicy apples for the best texture and flavor. Peel the apples, remove the cores and seeds, and cut them into slices (10-12 slices per apple). Place the apple slices in a heat-resistant saucepan and pour over the lemon juice. In a separate bowl, combine the sugar with spices and corn starch. Heat the apples over medium heat, add water, and cook for 6 to 7 minutes, stirring carefully. Add the sugar mixture and cook for another 2 to 3 minutes, continuing to stir. Remove the apples from the heat, cover the pan, and let cool completely. Puree 200 grams (7.1 ounces) of the apples into a smooth consistency using an immersion blender, and set aside this puree for the cheesecake. If preparing the apples in advance, store them in a jar with a lid in the refrigerator.

4. Prepare the Cheesecake Mixture. All dairy ingredients should be at room temperature to ensure a smooth blend. Bring the cream cheese, ricotta, egg yolks, and cream to room temperature. In a mixer bowl, whip the cream cheese and ricotta on low speed until smooth and creamy. Add the egg yolks one at a time until fully incorporated. Then add the apple puree and cream, mixing just enough to combine. Preheat the oven to 115-120°C (239 to 248°F). Place a tray with hot water in the oven. Wrap the 16 cm (6.3 inch) baking mold in two layers of foil, then press the edges firmly to the sides. Grease the bottom and sides of the mold with a thin layer of butter. Place the sponge cake at the bottom of the mold, pour a small amount of cheesecake mixture over it, then spread a third of the crumbs evenly over the top. Pour in the remaining cheesecake mixture, and top with the rest of the crumbs. Bake for approximately 75 minutes. The edges should set, and the center should jiggle slightly. Turn off the oven, prop the door open, and let the cheesecake cool for 5 to 10 minutes. Finish cooling at room temperature, then refrigerate for 6 to 8 hours.

5. Assemble and Apply the Jelly. Use an acetate ring to achieve a clean, professional finish. Gently remove the chilled cheesecake from the ring. Wash the ring and line it with acetate foil. Place the cake back in the ring. Arrange the caramelized apple slices on top. Dilute the remaining apple puree with hot water to a volume of 300-350 milliliters (10.5 to 12.3 ounces). Dissolve the gelatin in the microwave, then add it to the puree mixture. Mix well and pour evenly over the apples. Refrigerate the cake until completely stabilized. Before serving, freeze the cake for 30 minutes to make it easier to remove the acetate film. Decorate the cake with the reserved crumbs.