Apple Earl Grey Caramel Cheesecake🍎❤️ silent cozy baking, bake with me

A spoonful of fall with a hint of tea. This earl grey infused cheesecake is loaded with apples and salted caramel, held together with a biscoff crust. → Subscribe for more videos! Instagram: thesugarhideout → Follow me on Instagram:   / thesugarhideout   email: thesugarhideoutinquiry@gmail.com Please do not repost my videos. ---- ▶Ingredients: Size: 6” / 15cm round Biscoff Crust 180g (29 pieces) biscoff cookies 50g (3 tbsp. + 1-1/2 tsp.) butter, melted Crush the biscoff cookies either by hand or a food processor. Transfer to a bowl, add the melted butter. Mix until evenly combined. The mixture should resemble wet sand. Transfer to a 6” round tin. Using a flat cup, press the bottom and sides of the pan, around 6 cm in height. Bake in a preheated 350F oven 10 mins. Set aside and prepare the other fillings while the crust cools. Earl Grey Cream 18g (9 teabags) earl grey tea 190g (3/4 cup + 2 tsp.) cream In a small blender, blend tea with sugar into powder. heat cream until steaming (but not boiling). When tiny small bubbles form, add the powder mixture and mix. continue heating until tiny small bubbles form. Remove from heat, cover and steep for 15 minutes. Strain mixture through fine mesh sieve. Split into 2 equal portions, for the cheesecake filling and the caramel. Apple Filling 400g (1 large, 1 small) apples, diced 3.75g (1-1/2 tsp.) cornstarch 20g (1-1/3 tbsp.) water 50g (1/4 cup) white sugar, or to taste 2g (3/4 tsp.) cinnamon 10g (2 tsp.) lemon juice 30g (2 tbsp.) water (optional) Mix the water and cornstarch until smooth, set aside. Peel and cut apples into around 1.3 cm cubes or your preference. In a pot, combine the chopped apples, sugar, cinnamon and lemon juice together. Cook over low medium heat for a few minutes over low medium heat until soft. If the water dries up while the apples are still firm, add a splash of water. When desired tenderness is reached, bring heat to low. Add cornstarch slurry from earlier. Mix until combined and thickened. Let the liquid bubble. Turn off heat, set aside, cool to room temperature. Then leave in the fridge while the other stuff gets prepared Cheesecake Filling 360g (12.7 oz) cream cheese, softened 65g (1/3 cup) white sugar 2 large eggs, beaten 2.5g (1 tsp.) cornstarch 2.5g (1/2 tsp.) vanilla pinch of salt 80g (1/3 cup) earl grey cream 50g (3-1/3 tbsp.) plain yogurt or sour cream In a large bowl, mix the cream cheese to loosen. Mix in the white sugar until smooth. Add the beaten egg in 2 additions, mixing thoroughly between each one. Don’t overmix! Sift in cornstarch, mix until smooth. Add salt, vanilla, earl grey cream and sour cream or yogurt. Optional - strain the mixture. Press half the apples onto the prebaked crust. Press down firmly enough to fill each gap. Pour the cheesecake filling over the apple base. Remove excess bubbles with the back of a spoon and run the batter with a toothpick (avoid touching the apples on the bottom). To prepare the water bath, wrap the pan with 2 sheets of aluminum foil. Place in a bigger pan. Fill the bigger pan with hot water, half the height of the cheesecake. Bake in water bath: 350F 15 minutes 300F 60-70 minutes, or until the edges have set and the center is slightly jiggly. Turn off the oven, keep the cheesecake inside with the door closed for 1 hour. Remove from the oven and bring to room temperature. Refrigerate 6+ hours or overnight. Earl Grey Salted Caramel 65g (1/3 cup) white sugar 70g (1/4 cup + 2 tsp.) earl grey cream + extra cream to total 70g, 60C 17g (1 tbsp. + 1/2 tsp.) unsalted butter, room temperature 0.75g (1/8 tsp.) salt or to taste 2.5g (1/2 tsp.) vanilla extract Measure the tea infused cream. . replenish with cream to equal total 70gif needed Melt the sugar until it becomes an amber colour. When small bubbles form, add the hot earl grey cream, a little at a time while whisking constantly until smooth. (Warning: don’t dump the cream all at once or you risk burning yourself). Turn off the heat. Mix in the butter, salt and vanilla. Transfer to another bowl, cool to room temperature.