Mix together biscuits, sugar and butter. Press mixture into the bottom and sides of a 26cm tart pan with a loosen bottom. Set aside.
In a medium bowl, blend cream cheese, NESTLÉ Cream and sugar until smooth. Beat in eggs, vanilla and lemon zest. Pour cheese mixture evenly over crust.
Cover the out side bottom and sides of the tart pan with aluminum foil then place it in a roasting tray filled with some water (Bain-Marie). Bake in a 170°C preheated oven for 40-45 minutes or until the mixture is firm from the middle when touching by finger.
Meanwhile, in a medium saucepan, place melted butter, apple, sugar and water and stir over a low heat for 10 minutes or until apple is tender. Stir in the cinnamon powder and set aside.
Spread the apple topping over the cooked cheesecake and sprinkle over the toasted almonds. Set in the fridge until the serving time.
|Per Portion of 300g|
|Carbohydrates(g) of which Sugar||41|
|Fat (g) of which saturates (g)||30|
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