Ingredients Jump to Instructions ↓

  1. 1/3 Sugar Dough - (see recipe)

  2. 1 Granny Smith or Pippin apple (large)

  3. 2 tablespoons 30ml Unsalted butter

  4. 1/2 cup 99g / 3 1/2oz Plus 3 tablespoons sugar

  5. 3 tablespoons 45ml Heavy cream

  6. 2 tablespoons 30ml Lemons (medium)

  7. 9 oz 255g Cream cheese - softened

  8. 2 oz 56g Eggs (large)

  9. 1 1/2 cups 355ml Sour cream

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. On a floured surface, roll the pastry 1/4-inch thick. Using the base of a 9-inch springform pan as a guide, cut a 9-inch circle and fit it into the bottom of the pan. Prick the dough with a fork to prevent it from rising, then bake it for 20 minutes, or until the pastry is just golden. Remove from oven and let cool.

  3. Peel, halve and core the apple and cut it into 1/4-inch slices. In a large skillet, melt the butter over medium high heat and saute the apple slices with 3 tablespoons sugar. Cook for about 5 minutes or until the apple is lightly caramelized but still tender. Add the cream and cook until it has been absorbed. Remove from the heat and reserve.

  4. Finely grate the zest from the lemons and reserve. Juice the lemons to render 6 tablespoons juice and set aside.

  5. In a large mixing bowl, combine the cream cheese and the remaining 1/2 cup sugar. Whisk in the eggs, one at a time, then add 1 cup of the sour cream, lemon juice and lemon zest.

  6. Arrange the caramelized apple slices over the bottom of the crust in a single layer. Pour the cheese mixture over the apples. Tap the pan gently against the counter to settle the batter.

  7. Bake the cake for about 20 minutes. The cake is done when the sides are set but the center moves slightly when the pan is shaken gently. There should not be any cracks in the top.

  8. Stir the remaining 1/2 cup sour cream until it is quite liquid. Drizzle it over the top of the hot cheesecake and spread it as evenly and smoothly as possible. Let cool to room temperature, then chill the cake for several hours, up to overnight.

  9. Remove the cheesecake from the pan. Cut the wedges and serve immediately.

  10. This recipe yields one 9-inch cheesecake; 10 to 12 servings.


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