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Finely crush the biscuits, add the melted butter and cinnamon, and mix well.
Pour the mixture into a 20 cm springform pan lined with baking paper. Press the base and sides well and place in the fridge while preparing the filling.
Mix the cream cheese with the sugar, then add the cream and lemon juice.
Add the eggs and cornstarch. Pour the cream over the now cold biscuit base.
Bake in a preheated static oven at 160°C for one hour. Once baked, let it cool completely so that it firms up. Then place it in the fridge for at least 3 to 4 hours.
Meanwhile, wash and peel the apples and cut them into cubes. Put them in a pan with the sugar, amaretto liqueur, and chopped almonds. Cook until they are well caramelized.
When the cheesecake is cold, cover it with the caramelized apples and garnish the surface with crumbled amaretti. Keep the New York cheesecake in the fridge.
Fridge
Do not worry if, as soon as it comes out of the oven, the cake seems "wobbly"! As it cools, it will take on the right consistency.
Italia, Liguria
| Energy (kcal) | 294.74 |
| Carbohydrates (g) | 27.15 |
| of which sugars (g) | 19.45 |
| Fat (g) | 18.42 |
| of which saturates (g) | 9.17 |
| Protein (g) | 5.68 |
| Fibre (g) | 1.14 |
| Salt (g) | 0.17 |
