So it's been a while since my last post, but I had good reasons! But now I'm back to my normal baking self. Today, I made a Sour Cream Apple Cheesecake that Alexandra makes. However, I forgot to take a picture! But I can assure you it was quite pretty and even more delicious. One day I will make another and I shall include a picture then. For now, I hope the recipe suffices!
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9x3" cake
Apple Layer
6 apples, peeled, cored, and cut into 1/8 inch thick slices
3 ounces unsalted butter (3/4 stick)
6 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
Crust
1 cup graham cracker crumbs (about 3½ whole 5x2½ inch graham
crackers), processed in a food processor
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon ground cinnamon
2 ounces (1/4 cup) unsalted butter, melted
Cheesecake
2 pounds cream cheese, at room temperature
1 1/3 cup sugar
2 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
Preheat the over to 350 degrees F. Prepare one 9x3-inch pan with
cooking spray and parchment paper. To make the sautéed apples, melt
the butter in a large sauté pan. Add the apple slices and toss to
coat. Cook, stirring occasionally, until the apples begin to soften, 1
to 2 minutes. Add the sugar and continue to cook; the sugar will melt
and being to caramelize, with about 5 minutes cooking time. (May take
longer) Remove from heat and stir in the cinnamon; set aside and cool
until room temperature. You may do this step one day ahead. Store in
an airtight container in the refrigerator. Bring completely to room
temperature before using.
To make the crust, place the crumbs in a small bowl. Add the sugar and
cinnamon. Blend them briefly with a fork. Pour the melted butter over
the dry ingredients and toss together to blend thoroughly. Pat evenly
into the bottom of the pan. Bake the crust for 7 minutes. Remove from
the oven and cool pan on a rack. Reduce the heat to 325 degrees.
Meanwhile, to make the cheesecake, place the cream cheese in your
mixing bowl and use a flat paddle to beat the cream cheese until
smooth on a medium-high speed. Add the sugar gradually and beat until
light and fluffy. Scrape the mixture down several times during the
mixing--it will probably fill up the entire mixing bowl. This will
take about 5 minutes of beating at a high speed.
Beat in the vanilla and add the eggs, one at a time, beating well
after each addition. Beat until well blended and smooth, scraping down
once or twice. Fold the sour cream in by hand with a few broad strokes
of a large rubber spatula.
To assemble, scrape the apple mixture onto the crust and spread to
cover the entire surface. Pour the cream cheese mixture over the
apples so that the fruit remains in an even layer, under the
cheesecake batter. Smooth the top of the batter with an offset
spatula.
Check that the oven temperature has dropped to 325 degrees. If it is
still high, prop the oven door open for a few minutes. Place the pan
in a larger pan filled with 1 inch of hot water, or however much is
enough to make it come even with the cheesecake when placed in the
water. Bake about 1 hour 10 minutes, until the edges are barely tinged
with color and the cake center, when shaken very gently, is still
soft. Leave the door closed and turn off the oven; the cake cools in
the oven and continues to cook slowly. After 1 hour, prop open the
oven door to release remaining heat (do not open all the way,
however). Let the cake cool inside until the oven is completely cool.
Cover the cake top with plastic wrap and refrigerate overnight, still
in the pan. Store in refrigerator until ready to eat. Serve chilled.
---
9x3" cake
Apple Layer
6 apples, peeled, cored, and cut into 1/8 inch thick slices
3 ounces unsalted butter (3/4 stick)
6 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
Crust
1 cup graham cracker crumbs (about 3½ whole 5x2½ inch graham
crackers), processed in a food processor
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon ground cinnamon
2 ounces (1/4 cup) unsalted butter, melted
Cheesecake
2 pounds cream cheese, at room temperature
1 1/3 cup sugar
2 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
Preheat the over to 350 degrees F. Prepare one 9x3-inch pan with
cooking spray and parchment paper. To make the sautéed apples, melt
the butter in a large sauté pan. Add the apple slices and toss to
coat. Cook, stirring occasionally, until the apples begin to soften, 1
to 2 minutes. Add the sugar and continue to cook; the sugar will melt
and being to caramelize, with about 5 minutes cooking time. (May take
longer) Remove from heat and stir in the cinnamon; set aside and cool
until room temperature. You may do this step one day ahead. Store in
an airtight container in the refrigerator. Bring completely to room
temperature before using.
To make the crust, place the crumbs in a small bowl. Add the sugar and
cinnamon. Blend them briefly with a fork. Pour the melted butter over
the dry ingredients and toss together to blend thoroughly. Pat evenly
into the bottom of the pan. Bake the crust for 7 minutes. Remove from
the oven and cool pan on a rack. Reduce the heat to 325 degrees.
Meanwhile, to make the cheesecake, place the cream cheese in your
mixing bowl and use a flat paddle to beat the cream cheese until
smooth on a medium-high speed. Add the sugar gradually and beat until
light and fluffy. Scrape the mixture down several times during the
mixing--it will probably fill up the entire mixing bowl. This will
take about 5 minutes of beating at a high speed.
Beat in the vanilla and add the eggs, one at a time, beating well
after each addition. Beat until well blended and smooth, scraping down
once or twice. Fold the sour cream in by hand with a few broad strokes
of a large rubber spatula.
To assemble, scrape the apple mixture onto the crust and spread to
cover the entire surface. Pour the cream cheese mixture over the
apples so that the fruit remains in an even layer, under the
cheesecake batter. Smooth the top of the batter with an offset
spatula.
Check that the oven temperature has dropped to 325 degrees. If it is
still high, prop the oven door open for a few minutes. Place the pan
in a larger pan filled with 1 inch of hot water, or however much is
enough to make it come even with the cheesecake when placed in the
water. Bake about 1 hour 10 minutes, until the edges are barely tinged
with color and the cake center, when shaken very gently, is still
soft. Leave the door closed and turn off the oven; the cake cools in
the oven and continues to cook slowly. After 1 hour, prop open the
oven door to release remaining heat (do not open all the way,
however). Let the cake cool inside until the oven is completely cool.
Cover the cake top with plastic wrap and refrigerate overnight, still
in the pan. Store in refrigerator until ready to eat. Serve chilled.
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