Apple Cinnamon Cheesecake

Ingredients for 1 servings:

• 300 g butter biscuits
• 150 g butter
• 550 g cream cheese
• 250 g whipped cream
• 80 g powdered sugar
• 1 tsp cinnamon powder
• 10 g gelatin
• 3 apples
• 70 g sugar
• 1 tbsp cornstarch
• 100 ml water
• 1 tsp cinnamon powder

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

No baking

Grind the biscuits finely and add the melted butter. Mix everything well until the mixture is crumbly but firm. Pour the mixture into a springform pan (preferably a 20cm) and press down to form an even base. Let it set in the refrigerator for 10-15 minutes. Next, prepare the cream cheese filling. In a bowl, combine the cream cheese, powdered sugar, and 1 teaspoon of cinnamon powder. Stir until smooth. In a separate bowl, whip the cream until stiff peaks and carefully fold it into the cream cheese mixture. Slowly add the gelatin (dissolved according to the package instructions) and mix well. Pour the filling onto the now cooled biscuit base and return the pan to the refrigerator. Now dice the apples and heat them in a saucepan together with the sugar, 1 teaspoon of cinnamon powder, and half of the water. Simmer over medium heat until the apples are golden brown and soft. Mix the cornstarch with the remaining water and add to the apples. Simmer for another 2-4 minutes, stirring frequently, until the mixture thickens. Remove from heat and let cool. Once the apples have cooled, spread them evenly over the cream cheese mixture. Refrigerate the cheesecake for at least 2 hours until firm. Tip: For even more flavor, add a pinch of nutmeg to the apple mixture.