Kiri Apple and Cinnamon Cheesecake

Preparing the Crust

1. Place the speculoos cookies in a food processor and crush them until the texture becomes crumbly. Add the melted butter, and mix with a spatula until well combined.
2. Press the crushed cookies into the bottom of a circular mold (22 cm x 7cm) covered with parchment paper and place in the refrigerator for 30 minutes to cool.

Preparing the Cheesecake Cream

1. In a large bowl, add the Kiri Cooking Block, the granulated sugar, vanilla extract, and cornstarch, and mix all together using an electric egg beater until the mixture becomes smooth.
2. Add the eggs one at a time and continue mixing on low speed until the mixture becomes homogeneous.
3. Add the heavy cream and continue mixing until well combined. (it is possible to blend the cheesecake batter for smoother texture and lump free).
4. Pour the cheesecake batter over the crust and spread it evenly.
5. Bake the cheesecake in a preheated oven at 180C (356F) for 45 minutes, or until the center is almost set and golden brown.
6. Remove the baked cheesecake cream from the oven and leave it to cool at room temperature for at least 1 hour, then cover it with a plastic wrap and store it in the refrigerator for 6 hours or overnight.

Preparing the Caramelized Apples

1. In a large pan over medium heat, add butter and light brown sugar, then cook for 1 minute until combined and a soft caramel is obtained.
2. Add the apple slices to the caramel and leave them to caramelize for 1 minute. Remove from the heat, add the cinnamon, mix, and allow to cool.

Assembling

1. Top the cheesecake with the caramelized apple slices. Serve.