- Apple Crumb Cheesecake
1/2 cup sifted cake flour
1 teaspoon baking powder
pinch of salt
3 eggs, separated
1/3 cup sugar plus
1 teaspoon vanilla extract
3 drops lemon extract
3 tablespoons melted butter
1/4 teaspoon cream of tarter
350F. Grease a
9 inch springform pan.
Sift the flour, baking powder and salt into a medium bowl and set
aside. Beat egg yolks with an electric mixer on high for 3 minutes.
Gradually add the sugar and beat until the mixture is light and lemon colored - about 5 more minutes. Beat in the vanilla and lemon
Sift the flour mixture over the beaten egg yolks and stir by hand until well blended. Then blend in the butter.
In a clean bowl with clean beaters, combine the egg whites and cream
of tarter. Beat until foamy and then gradually add the reserved 2
tablespoons of sugar. Continue beating until the egg whites form
Combine about 1/4 of the beaten egg whites with the flour mixture
and mix until well combined. Then gently fold in the remaining egg
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
your finger. Set aside to cool. Do not remove from pan.
4 8oz packages cream cheese (not low fat)
1 2/3 cup sugar
1/4 cup cornstarch
1 tablespoon vanilla
3/4 cup heavy whipping cream
Preheat oven to 350F.
Combined one package of cream cheese, 1/3 cup sugar, and the cornstarch in
the bowl of an electric mixer and beat on low speed until creamy, about 3
Add the remaining cream cheese, one package at a time and beat until
Increase the speed to high and add the remaining sugar and eggs,
one at a time. Beat thoroughly after each addition. Stop the mixer
and blend in the cream and vanilla by hand.
Pour the batter over the baked cake in the springform pan. Wrap
the bottom of the pan with heavy duty foil. Set the foil lined pan
in another slightly larger pan. Pour enough boiling water into the
outer pan to submerge 1 inch of the springform pan.
Bake for about 1 hour or until the center of the cake barely jiggles
when it is shaken. Let the cake cool in the oven for about an hour
with the door ajar. Let the cake cool for another hour outside the
oven on a wire rack. Slide a knife between the cake and the pan
and then release the sides of the pan. Wrap with plastic film and chill in the refrigerator over night.
1 recipe of sponge layer
1 recipe of cheesecake layer
1/2 cup granulated sugar
2 tablespoons all purpose four
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1 1/2 pounds tart-sweet apples
1 tablespoon fresh lemon juice
1 cup all purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
6 tablespoons unsalted cold butter, cut into small pieces
1/4 cup shortening
1/4 teaspoon lemon extracts
1/3 cup sifted confectioner's sugar
Preheat the oven to 350F.
For the apples layer, mix the sugars, flour, cornstarch and cinnamon
and set aside.
1/4 inch thick
cups of apples). Drizzle with the lemon juice and toss with the
sugar mixture. Spread about 2/3 of the apples over the baked sponge
layer. Spread the cheesecake batter over the apples. Starting
about 2 inches from the edge of the pan, push the remaining apples
into the batter until they are almost completely submerged.
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
foil for the remainder of the baking time.
While the cake is baking prepare the crumb topping. Mix the flour,
brown sugar, and cinnamon together in a medium bowl. Work the
butter and shortening into the mixture with your fingers or a pastry
blender until the mixture looks like coarse crumbs about the size
of small peas. Stir in the lemon extract.
After the cake is completely cooled, top with the crumb topping and sprinkle with the confectioner's sugar. Cover the cake with plastic
wrap and refrigerate it until serving time - at least 4 hours.