Ingredients Jump to Instructions ↓

  1. Apple Crumb Cheesecake

  2. 1/2 cup sifted cake flour

  3. 1 teaspoon baking powder

  4. pinch of salt

  5. 3 eggs, separated

  6. 1/3 cup sugar plus

  7. 2 tablespoons

  8. 1 teaspoon vanilla extract

  9. 3 drops lemon extract

  10. 3 tablespoons melted butter

  11. 1/4 teaspoon cream of tarter

  12. 350F. Grease a

  13. 9 inch springform pan.

  14. Sift the flour, baking powder and salt into a medium bowl and set

  15. aside. Beat egg yolks with an electric mixer on high for 3 minutes.

  16. Gradually add the sugar and beat until the mixture is light and lemon colored - about 5 more minutes. Beat in the vanilla and lemon

  17. extracts.

  18. Sift the flour mixture over the beaten egg yolks and stir by hand until well blended. Then blend in the butter.

  19. In a clean bowl with clean beaters, combine the egg whites and cream

  20. of tarter. Beat until foamy and then gradually add the reserved 2

  21. tablespoons of sugar. Continue beating until the egg whites form

  22. stiff peaks.

  23. Combine about 1/4 of the beaten egg whites with the flour mixture

  24. and mix until well combined. Then gently fold in the remaining egg

  25. whites.

  26. Carefully spread the batter on the bottom of the pan and bake for about 10 minutes or until the cake springs back when pressed with

  27. your finger. Set aside to cool. Do not remove from pan.

  28. 4 8oz packages cream cheese (not low fat)

  29. 1 2/3 cup sugar

  30. 1/4 cup cornstarch

  31. 1 tablespoon vanilla

  32. 2 eggs

  33. 3/4 cup heavy whipping cream

  34. Preheat oven to 350F.

  35. Combined one package of cream cheese, 1/3 cup sugar, and the cornstarch in

  36. the bowl of an electric mixer and beat on low speed until creamy, about 3

  37. minutes.

  38. Add the remaining cream cheese, one package at a time and beat until

  39. smooth.

  40. Increase the speed to high and add the remaining sugar and eggs,

  41. one at a time. Beat thoroughly after each addition. Stop the mixer

  42. and blend in the cream and vanilla by hand.

  43. Pour the batter over the baked cake in the springform pan. Wrap

  44. the bottom of the pan with heavy duty foil. Set the foil lined pan

  45. in another slightly larger pan. Pour enough boiling water into the

  46. outer pan to submerge 1 inch of the springform pan.

  47. Bake for about 1 hour or until the center of the cake barely jiggles

  48. when it is shaken. Let the cake cool in the oven for about an hour

  49. with the door ajar. Let the cake cool for another hour outside the

  50. oven on a wire rack. Slide a knife between the cake and the pan

  51. and then release the sides of the pan. Wrap with plastic film and chill in the refrigerator over night.

  52. 1 recipe of sponge layer

  53. 1 recipe of cheesecake layer

  54. 1/2 cup granulated sugar

  55. 2 tablespoons all purpose four

  56. 1 tablespoon cornstarch

  57. 1/2 teaspoon cinnamon

  58. 1 1/2 pounds tart-sweet apples

  59. 1 tablespoon fresh lemon juice

  60. 1 cup all purpose flour

  61. 1/2 cup light brown sugar, packed

  62. 1/2 teaspoon ground cinnamon

  63. 6 tablespoons unsalted cold butter, cut into small pieces

  64. 1/4 cup shortening

  65. 1/4 teaspoon lemon extracts

  66. 1/3 cup sifted confectioner's sugar

  67. Preheat the oven to 350F.

  68. For the apples layer, mix the sugars, flour, cornstarch and cinnamon

  69. and set aside.

  70. 1/4 inch thick

  71. cups of apples). Drizzle with the lemon juice and toss with the

  72. sugar mixture. Spread about 2/3 of the apples over the baked sponge

  73. layer. Spread the cheesecake batter over the apples. Starting

  74. about 2 inches from the edge of the pan, push the remaining apples

  75. into the batter until they are almost completely submerged.

  76. Bake as directed above in the water bath for about 1 1/4 hours or until the center barely jiggles when you shake the pan, When the

  77. 50 minutes

  78. foil for the remainder of the baking time.

  79. While the cake is baking prepare the crumb topping. Mix the flour,

  80. brown sugar, and cinnamon together in a medium bowl. Work the

  81. butter and shortening into the mixture with your fingers or a pastry

  82. blender until the mixture looks like coarse crumbs about the size

  83. of small peas. Stir in the lemon extract.

  84. After the cake is completely cooled, top with the crumb topping and sprinkle with the confectioner's sugar. Cover the cake with plastic

  85. wrap and refrigerate it until serving time - at least 4 hours.


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