Recipe: Cheesecake apples-pistachios and caramel cream

Preheat oven to 180°C (355°F) (gas mark 6)
Blend the speculoos with the butter and line a springform pan with it, refrigerate. Peel and seed the apples, cut them into small dice and cook in a pan with the 5 g (0.2 oz) of hot butter.
Sprinkle with 3 tablespoons of brown sugar, cook for approximately 3 minutes then flambé with the rum.
Beat the mascarpone with the crème fraîche, salt, fine sugar then add the egg yolks, the roasted green pistachios and roughly crushed, mix well.
Beat the egg whites until stiff peaks form and gently fold them into the mascarpone mixture.
Spread the apples over the speculoos, level with a flat blade and pour the mascarpone cream over it, bake for 40 to 45 minutes.
Refrigerate for at least 5 hours.