Directions

• This entire dessert is specifically meant for you beginners. Don’t worry, it may seem complicated, but I assure you it’s not. Be brave! If you’re hesitant about making the caramel sauce or working with gelatin, just follow the steps in the recipe carefully, and you’ll definitely succeed.
• I started by peeling the apples. Don’t worry if there’s a bit of skin left, it will definitely be eaten! I sliced and diced them before adding them to a non-stick pan. Over the apples, I added lemon juice, brown sugar, and water. I let everything simmer for 7-8 minutes. Finally, I added cinnamon, bourbon vanilla sugar, and cornstarch. I mixed everything well and turned off the heat.
• The next step was to make the cheesecake base. I used a pan with a removable ring. To make it easier to transfer to a nice serving plate the next day, I also lined it with baking paper. No need for ‘fancy tools’—just your imagination. I crushed the biscuits well and mixed them with the melted butter to achieve a sandy consistency. Then, I pressed the mixture into the pan with a glass to create an even base. I put the pan in the fridge for about an hour.
• The time has come to work on the “cheesy” part of the dessert. To begin, I hydrated the gelatin and prepared it according to the instructions on the package. Be careful not to boil it!
  In a large bowl, I mixed the fresh cottage cheese, sweet cream for whipping, and cream cheese. I also added powdered sugar, but you can skip it if you prefer a less sweet dessert. Keep in mind that you will also have caramel when serving.
• From the apple mixture, I took 300 g and put them in a smaller bowl, then blended them into a puree. This step is optional; you can, of course, leave the apples as they are. Additionally, you can skip this step entirely and keep the apples just for the topping.
• I divided the gelatin by eye. I added a larger portion to the cheese mixture and the rest to the apple puree. I made sure to incorporate the gelatin well into both mixtures and got ready for assembly.
• I took the pan out of the fridge and added three-quarters of the cheese mixture on top of the biscuit layer. Then, I added the applesauce and finished by spreading the remaining cheese mixture on top. The tray goes back into the fridge, ideally overnight or at least for 6 hours.
• Caramel Sauce for Cheesecake with Caramelized Apples and Cottage Cheese:
  I began by melting the sugar over low heat, being careful not to stir it. Instead, I gently swirled the bowl (patience is key here). This process took around 10 minutes. Please be careful not to burn the sugar.
  Once the sugar was fully melted, I added the cubed butter and whipping cream. I let it simmer for an additional 2-3 minutes (max), then turned off the heat. I immediately transferred the caramel sauce into a jar. After allowing it to cool, I sealed the jar and placed it in the fridge until the following day.
• My cheesecake has set perfectly and looks absolutely delightful. I kept the decoration simple, aiming for a rustic feel. I topped it with the remaining apple mixture and caramel sauce. For an extra touch, you can also add a little whipped cream and crushed biscuits.
  I served the cheesecake with extra caramel drizzled on top. Don’t judge! It’s Dragobetele (Romanian Valentine’s Day) after all, right, girls?
• In conclusion, I must admit that I truly enjoyed preparing this dessert. I poured my heart into it, reliving sweet and fragrant memories. A big thank you to everyone who stayed with me until the end of the recipe! If you liked it or have any questions, feel free to leave them in the comments. I’m more than happy to share these moments with you and answer your questions. See you soon with another delicious recipe!
  Wishing you days full of smiles,
  Ely