Caramelized Apple Cheesecake

Shortbread Base

• 6 oz unsalted butter (melted)
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 1/2 cups all-purpose flour

New York-style Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 4 eggs, at room temperature
• 1/2 cup heavy cream

Fruit Compote Topping

• 2 cups apples, peeled and diced
• 1/2 cup brown sugar
• 2 tbsp unsalted butter
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg

Preheat oven to 350°F.

For the shortbread base, mix melted butter, sugar and salt in a bowl. Add flour and mix until a crumbly mixture forms. Press mixture onto the bottom of a 9-inch springform pan. Bake for 15 minutes, or until golden brown. Let cool completely.

For the filling, in a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add sugar and vanilla and beat until well combined. Add eggs one at a time, beating well after each addition. Stir in heavy cream. Pour mixture onto the cooled crust. Bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. Let cool to room temperature before chilling in the fridge for at least 4 hours.

For the fruit compote topping, melt butter in a pan. Add apples and cook until softened. Add brown sugar, cinnamon and nutmeg and cook until sugar has caramelized. Serve cheesecake topped with fruit compote.