Wissam Siala,

Technical Advisor
Middle East & Africa

Apple Cheesecake

Ingredients

Short Crust
Tegral Patacrout 1000 gr
Butter 400 gr
Brown Sugar 50 gr
Cinnamon Powder 20 gr
Eggs 50 gr

Crust
Baked Short Crust 150 gr
Butter 50 gr

Caramel Glaze
Deli Caramel 100 gr
Miroir Neutre 350 gr

Cheesecake
Deli Cheesecake 800 gr
Topfil Pomme en Des 150 gr

Decoration
Fresh Apple
Fresh Red Currant

Method
Short Crust: mix the dry ingredients with butter. Add the eggs and keep in the fridge.
Laminate the short crust at 3 mm. Bake for about 15 min at 200°C

Crust: coarsely grind the baked short crust and add the melted butter and knead the mix
by hand

Caramel Glaze: warm up the Deli Caramel and pour the Miroir Neutre on top and mix
with a scraper

PURATOS RECIPE BOOK

REGIONAL INNOVATION CENTER ME&A
 Wissam Siala,
Technical Advisor
Middle East & Africa

Finishing:

1. Place a layer of crust at the bottom of a greased tart ring

2. Put a layer of Deli Cheesecake on top of the crust
3. Pipe a layer if Topfil Pommes en Des and fill up the ring with Deli Cheesecake.
4. Bake for approximately 1 hr at 160°C in a deck oven
5. Once cooled down glaze with caramel glaze and remove the ring to cool down.
Keep refrigerated

Decoration:
1. Decorate with pieces of Fresh Apple and fresh Red Currant as desired

PURATOS RECIPE BOOK

REGIONAL INNOVATION CENTER ME&A