Cheesecake with Apple Compote and Salted Caramel Slivers

5 from 5 votes
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 330 kcal


For the cheesecake:

  • 100 g Butter
  • 200 g Shortbread
  • 600 g Cream cheese
  • 200 g Low fat quark
  • 200 g Sugar
  • 3 tbsp Food starch
  • 1 Pc. Egg
  • 150 g Cream
  • 3 tbsp Lemon juice
  • 2 Pc. Organic lemons (zest)
  • 2 Pc. Vanilla pods

For the compote:

  • 3 Pc. Pink Lady apple
  • 100 ml Maple syrup
  • 2 tbsp Brown sugar
  • 8 drops Vanilla extract
  • 6 cl Apple strudler
  • 6 cl Brown rum

Salted Caramel:

  • Sugar
  • Salt


Cheesecake base:

  • Crumble the shortbread biscuits and place in a bowl. Melt the butter in the pan and then add it to the bowl with the biscuits.
  • Mix the mass together. Now put in a greased springform pan and bake for 5-10 minutes at 180 ° C top and bottom heat on medium level.

Cheesecake mixture:

  • Put all remaining ingredients together in a bowl and stir until smooth. Take the bottom out of the oven and spread the cream cheese cream on top.
  • When filling the mold, make sure that the surface of the cream is as smooth as possible. Now fill a casserole dish 1/3 with water and place it on the bottom of the oven.
  • The water vapor produced during baking protects the surface of the cake from cracking.
  • Bake for another 45 minutes, until the edge turns golden brown. After baking, the cake must stand in a cool place for at least 5 hours.

Salted caramel slivers:

  • Caramelize white sugar with two pinches of salt in the pan over medium-high heat. Move the sugar in the pan as little as possible.
  • When the sugar has become supple, place on a baking sheet with parchment paper and spread smoothly.
  • Chill for at least 5 hours. Once the caramel has cooled down, individual splinters can be broken out of the large platter.

Apple compote:

  • Core the apples and cut into coarse but even pieces. Depending on your preference, the apple can be peeled or not.
  • Now place with the maple syrup in a saucepan over medium heat. Then add the apple strudler and the rum to the pot.
  • When the alcohol has boiled off, add the butter, brown sugar, vanilla extract and a splash of lemon juice.
  • Now let the whole thing boil down for 15-25 minutes. The compote is best served warm.


Serving: 100gCalories: 330kcalCarbohydrates: 31.4gProtein: 6.4gFat: 18.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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