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Ingredientes
- 1Â 1/2 c. graham cracker crumbs
- 1/4 c. granulated sugar
- 1 tsp grnd cinnamon
- 6 Tbsp. melted butter
- 1Â 1/2 lb cream cheese softened
- 1 c. granulated sugar
- 2 Tbsp. all-purpose flour
- 1 tsp grated lemon peel
- 1 tsp grated orange peel
- 1 tsp pure vanilla extract
- 4 lrg Large eggs
- 2 Tbsp. heavy cream
- 1/2 c. granulated sugar
- 1/4 c. water
- 1 stk unsalted butter
- 2 c. thinly-sliced peeled and cored
- Â Â Granny Smith apples - (abt 4 apples)
Direcciones
- Preheat the oven to 375 degrees.
- In a bowl, mix together the crumbs, sugar, and cinnamon. Add in the butter and mix well. Using the back of a spoon, press proportionately into the bottom and slightly up the sides of a 9-inch springform pan. Bake till golden brown, about 8 min. Remove from the oven and cold before filling.
- In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or possibly with a large, heavy wooden spoon till creamy and smooth. Add in the sugar a few Tbsp. at a time, and when well incorporated, add in the flour, lemon peel, orange peel, and vanilla extract. Add in the Large eggs and heavy cream, beating on low speed just till combined, scraping down the sides of the bowl to incorporate all the ingredients.
- Pour the batter into the prepared pan and bake in the middle of the oven till set, but the center is still slightly soft (but not wobbly), about 55 min to 1 hour and 10 min. Remove from the oven, loosen the outer ring, and let cold in the pan on a wire rack. Chill the cake, loosely covered, for 6 hrs or possibly overnight.
- Remove the cake from the refrigerator and bring to room temperature.
- To make the topping, in a heavy, medium saucepan, combine the 1/2 c. sugar and water, and bring to a boil. Lower the heat and cook, stirring occasionally, till the sugar is dissolved. Continue cooking till amber in color, 7 to 10 min, swirling the pan occasionally. Add in the butter, stir, and cook over low heat till the butter is melted and proportionately incorporated. Add in the apples and stir to coat with the caramel. Cook, stirring, over medium heat till the apples are tender, about 5 min. Remove from the heat and cold before topping the cheesecake.
- Top the cheesecake with the caramelized apple topping and serve.
- This recipe yields 1 (9-inch) cheesecake.
- Yield: 1 cheesecake
