New York Chai Cheesecake with Pecan Caramel Ice Cream and Apple Sauce

For the New York chai cheesecake

1. Preheat the oven to 175 ° top / bottom heat. Line the springform pan on the bottom and sides with baking paper. So that it holds better, especially on the sides, brush the shape with a little butter. Melt the butter in a small saucepan. Crumble the biscuits into small biscuit crumbs in a small, sealable freezer bag with a rolling pin.
2. Add 3 tablespoons of sugar to the biscuit crumbs, pour a teaspoon of salt and butter over it. Mix the dough with a spoon and place in the springform pan. Now put the dough in the preheated oven and bake there for about 8 to 10 minutes. Be careful not to get too dark. After the baking time, take it out of the oven and let it cool down.
3. In the meantime, prepare the cheesecake mixture. First mix the spices (ginger, cinnamon, nutmeg, cardamom, pepper) in a small bowl. Then stir the cream cheese (it should be room temperature) in a large bowl with the hand mixer until smooth, add the eggs, stir again. Then stir in sugar, vanilla and spice mixture with the hand mixer. Now place the finished mass on the pre-baked base and bake in the preheated oven (top / bottom heat) at 160 degrees for about 60 minutes.
4. After the hour, switch off the oven, but leave the cheesecake in the oven with the door slightly open. It may be that the cake still looks a bit wobbly. However, this changes after a night in the refrigerator. The cake should cool down slowly. When the cake has cooled down well, prepare the topping with the crème fraîche and the 3 tablespoons of powdered sugar. Simply whip the ingredients in a small bowl with the hand mixer. Then pour the mixture over the cheesecake. Then place the finished cheesecake in the refrigerator overnight.

For the ice cream:

1. Caramelize 150g sugar in a pan and add butter. Mix well and bring to the boil until frothy. Then add the pecans. Mix everything well and then pour the mixture onto baking paper and let it cool there. When the mixture has hardened, roughly chop it with a long knife.
2. Heat 110g sugar with water in a saucepan. When the sugar has completely dissolved, reduce the heat and add the cream and vanilla. Bring to the boil again and then simmer on a low level. Beat the egg yolks with the remaining sugar with a hand mixer until frothy and light. Remove the cream mixture from the heat and stir in the egg-sugar mixture with the hand mixer. The egg must not freeze! Therefore take it off the stove beforehand. Then let the mass cool in the refrigerator for a good 45-60 minutes. After cooling, stir in the crème fraîche and beat again with the hand mixer on a low setting.
3. Now put the finished ice cream mass into the ice cream machine (about 20 minutes depending on the machine). Just before the machine is finished, mix the nut and caramel pieces into the ice cream. Finished. Save a bit of the nut and caramel mixture as a decoration.

For the apple sauce:

1. Wash, peel, quarter and core apples and cut into small pieces. Put the apple pieces in a saucepan, add the lemon juice, water and vanilla pulp and simmer for about 20-30 minutes, until the apples are soft but still retain their shape. Finished.