Apple cheesecake with jelly

Apple cheesecake with jelly

for the cake:

Butter 50 g
Vanilla crackers 40 g
ground almonds 20 g
sugar 2 tbsp.

for cream:

mascarpone cheese 250 g
cream 150 g
sugar 60 g
gelatin 3 leaves
lemon 1 pc.
apple juice 2 tbsp.
sugar vanilla 1 tbsp.

for jelly:

apples 190 g
apple juice 180 ml
sugar 50 g
gelatin 3 leaves
lemon juice 3 tbsp.

Fold the rusks in a bag, chop the rolling pin to the state of small crumbs, fry lightly the almonds, melt the butter, mix everything for the base with the addition of sugar. Fill the mold with a mass, compact it with hands, close it with a film, put it in the refrigerator. Pour the gelatin with water, grate the zest with the lemon, squeeze the juice. Mix with vanilla mascarpone and plain sugar, pour in lemon juice, add zest, stir.

Slightly warm the apple juice, put the swollen gelatin, first squeeze it, stir, let the gelatin dissolve. Put in a solution a couple of tablespoons of cheese mixture, mix, combine with the rest of the mixture, add whipped cream. Fill the base with the resulting mass, cover with a film, allow it to cool for a couple of hours.

Cut the apples into thin plates, put out in a mixture of a couple of spoons of lemon juice and apple juice with the addition of sugar for about 3 minutes. Pour the gelatin with water, let stand, squeeze, dissolve in apple juice, pre-heat it, allow the jelly solution to cool. Stir the jelly with apples, pour apple cheesecake on top of the cream, cover the form with a film, remove it for 3 hours in the refrigerator.