The autumn cheesecake without baking is one of those cakes that you just can’t resist having seconds. Fresh and creamy, it has apples as a special ingredient, a fruit that makes a strong comeback in autumn desserts. Perfect for enjoying at the end of a meal or as a snack, the autumn cheesecake with apples, cinnamon, and dark chocolate is unforgettable, I assure you. I thank Chiara ma non troppo who, as a guest at my home, prepared this delight and shared her recipe with us.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 8/10 servings
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 5.3 oz Bonomi bicolor ladyfingers
- 5.6 tbsp melted butter
- 3.5 oz melted dark chocolate
- 7 oz cream cheese
- 1 cup heavy cream
- 1 apple (about 230 grams)
- 3 tbsp powdered sugar
- to taste cinnamon
- to taste dark chocolate (in flakes)
Tools
- 1 Kenwood Blender
- 1 Kitchen Aid Artisan Mixer
- 1 Double Boiler
- 1 Springform Pan 8 inch
Steps
Line the pan with parchment paper. Melt the butter in a double boiler or microwave for 15/20 seconds at 500 w (I keep an eye on it for small quantities to be safe). Blend the ladyfingers. Mix the ladyfingers with the melted butter and line the base of the pan, going up slightly on the sides.
Melt the chocolate in a double boiler. Peel the apple and cut it into small cubes.
Prepare the filling: in the stand mixer’s bowl, start working the cream cheese and heavy cream with the whisk. Continue mixing while adding the powdered sugar. Add the diced apples, cinnamon to taste (according to your preference), and melted chocolate. Mix well to combine the ingredients. Pour the mixture over the cookie base and smooth it out. Place the cake in the refrigerator for 4/5 hours (better if overnight).
After the resting time, remove the cake from the pan and transfer it to a serving plate. Chop the dark chocolate for the topping. Decorate the cheesecake and serve.
Notes
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