Apple Cheesecake

With the whirlwind of birthdays this month of September [nine to be precise]I opted not to buy a very expensive gift, but something meaningful and thoughtful and additionally bring something homemade  to offer the hostess/ birthday person for the party. I still had a jar left of a delicious apple jam that I had made the past month and decided to add it as the topping. I must say that the mixture of the fresh and lightly acidic apples to the basis of the cheesecake is a great marriage. The beautiful golden, almost amber colour, the scattered small chunks of the apples, the light texture of the jam and the creamy, dense cheesecake resulted in a simple but super appreciated dessert.

Ingredients:

• 1 can of condensed milk 
• 1 package of cream
• Gelatin sheets  - 10
• 1 package of cheese Philadelfia
• 2 packets of digestive cookies
• 120 gr butter
• homemade apple jam
• biological apples
• 1 physalia 

Crush the biscuits and add the melted butter, mix well and place in the bottom of a tart mould. Refrigerate while preparing the custard. Soak the gelatine leaves in four tablespoons of water and drain well before melting them in 1 dl milk. Whip the cream with three tablespoons of sugar and set aside. Beat the cheese for a few seconds with the condensed milk and stir in the sour cream, add the melted gelatin and pour over the cookies base taking it to the fridge to solidify overnight. Remove and spread the apple jam and garnish with some apple slices and one physalia. Bring back to the fridge and serve it chilled.


Ingredientes:

• 1 lata de leite condensado
• 1 pacote de natas
• 10 folhas de gelatina
• 1 embalagem de queijo Philadelfia
• 2 pacotes de bolacha Maria
• 120 grs de manteiga
• doce de maçã caseiro
• fatias de maçã
• 1 fisália

Triture as bolachas e junte a manteiga derretida, mexa bem e coloque no fundo de uma tarteira. Leve ao frigorífico enquanto prepara o creme. Demolhe as folhas de gelatina em quatro colheres de sopa de água e escorra bem, antes de derretê-las em 1 dl de leite. Bata as natas com três colheres de sopa de açúcar e reserve. Bata o queijo uns segundos com o leite condensado e junte as natas, adicione a gelatina derretida e deite sobre a base de bolacha.Leve ao frigorifíco para solidificar [de um dia para o outro]. Retire e espalhe por cima o doce de maçã e decore com algumas fatias de maçã e uma fisália. Leve de novo ao frigorífico e sirva bem fresco.