Upside down cheesecake

Melt the butter in a frying pan. Sauté the diced apples with the raisins, 1 teaspoon of Verstegen ginger powder, 1 teaspoon of Verstegen cinnamon powder, and 1 tablespoon of brown sugar until fragrant and soft. Deglaze with a splash of cold water and stir until smooth. Let cool completely.

Grind the biscuits with the melted butter and a pinch of salt in a food processor until fine sand forms. Line the base and sides of a springform pan with baking parchment. Pour the crumb mixture into the pan and press firmly against the base and sides until you have a smooth, crumbly biscuit. Chill for 20 minutes to firm up.

Meanwhile, stir the mascarpone, cream cheese, sour cream, heavy cream, sugar, and orange zest until smooth. Halve the Verstegen vanilla bean, scrape out the pulp, and stir into the filling.

Spoon a third of the cream cheese filling into the cookie bowl and smooth it out. Spread the cooled apple filling over it.

Cover with the remaining cream cheese filling. Important: Make sure the filling and the cookie edge reach the top of the baking pan, so the mascarpone upside-down cheesecake stays intact when flipped. Let it set in the refrigerator for at least 4 hours, but preferably overnight.

Loosen the rim. If necessary, briefly warm it with a warm tea towel to loosen it neatly. Place a bowl on top of the pan, invert it in one motion, and carefully peel off the baking paper.