original postSo my week ran away from me a bit but I finally managed to get baking on Thursday night. This recipe was pretty easy to follow and seriously delicious.A couple comments on the recipe:I underestimated how much the streusel would continue to brown after removing it from the oven so the final product is darker than planned BUT it tastes great and adds a lovely texture profile to the cakeIt’s speculaas season here in the Netherlands so I made my base out of that instead of graham crackers. Speculaas is a Dutch biscuit spiced with ginger, cinnamon, cloves etc. it fit perfectly in the flavor range of the original recipe. Can highly recommend!My water bath leaked :( Any tips on making a more watertight bath for springform cake tins?In future I’d use less cream for the caramel sauce. Maybe as much as half less. You can always warm it up and add a bit more if it’s too thick but my sauce was runny and didn’t thicken much at all when cooled.Lastly I’d probably use less sugar on the cooked apples next time too. It’s a lovely combination of flavours but it’s a LOT of sweet. Having the apples with a bit of sourness to it would definitely help balance it all out.We served the apples hot on the side of the cake instead of cold/part of the toppings. It was yum yum yum.Cheesecake and toppings: https://ift.tt/2CYPS5C sauce: https://ift.tt/2PaisZr hedonism via /r/BakingNoobs https://ift.tt/2D2lPdg
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