Ingredients for the Crust :

• 250 gr flour
• 25 gr Cocoa
• 1 egg
• 1 pinch of salt
• 100 gr icing sugar
• 100 gr Butter

Filling ingredient :

• 420 gr Soft cream cheese
• 150 gr condensed milk
• 100 gr Thick natural cream
• 25 gr Cornstarch
• 5 Eggs
• 3 red or green apples
• 1 tsp. Vanilla

Ingredients for the apple cream :

• 350 ml Apple juice
• 40 gr Sugar
• 20 g Cornstarch
• 2 tbsp Orange liqueur, rum or brandy

Procedure for scab :

• Mix sifted dry ingredients on a work table, make a volcano in the center and add the butter to begin working with your hands until you achieve a sandy dough.
• Add the egg and continue kneading until you achieve a compact dough.
• Store in a bag and put in our refrigerator for 1 hour.
• Take it out of the refrigerator and with the help of our Winco rolling pin we are going to stretch our dough enough to cover a cast iron skillet from our friends from Victoria.
• We are going to punish it by chopping the base with a fork.

Apple cream procedure :

• Heat the juice and sugar in a pot from our friends from Vasconia.
• In a small Winco bowl, dilute the cornstarch with a little water, also using a Winco balloon whisk.
• Stir with our whisk until it thickens, remove from the heat, let it cool and add our liquor to taste.
• Mix a little to integrate and rest.

Filling procedure :

• In an Oster blender we are going to place the cream cheese, condensed milk, cream, cornstarch, eggs, vanilla and only two cored apples.
• We are going to blend until integrated.
• We remove the blender glass from the base and pour it into our pan that has the chocolate crust.
• We will chop our remaining apple into slices with the help of a Victorinox chef's knife and place it to taste as a decoration on the mixture.
• We bake our cheesecake at 180°C in a space of 30-40 minutes.
• When it comes out of the oven, we pour our warm apple cream over the cake and let it cool completely.