Source:The Professional Pastry Chef, Third Edition by Bo Friberg
Makes 12 servings.
Preparation time: 2 hours
Tips: cool for at least 6 hrs. or refrigerate overnight before serving.
Ingredients
Preparation
11 ounces Graham Cracker Crumbs or Maria cookies crumbs
4 ounces unsalted butter, melted
2 ounces nuts, chopped fine
2 1/2 pounds Red Delicious apples (aprox. 7 medium sized)
4 ounces unsalted butter, cut into chunks
6 ounces sugar
1/2 + 1/8 cup heavy cream (150 ml)
1 lemon
8 ounces cream cheese, at room temperature
4 ounces sugar
2 eggs, at room temperature
8 ounces sour cream
1 1/2 teaspoon vanilla extract
12 ounces sour cream
2 ounces sugar
2 ounces dried cranberries cut into small pieces
1. Combine the Graham Cracker Crumbs and the melted butter. Mix in the nuts and additional melted butter if necessary for the mixture to hold together. See note (1). Place the crumb mixture in one 10-inch or two 7-inch spring-form pans. Press evenly over the bottom/s and halfway up the sides of the pan/s using your hands. Cut the top edge of the crumbs even. Reserve.
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2.Peel, core, and slice the apples into 1/4 inch wedges.
3. Place the butter chunks and 6 ounces of granulated sugar in a large skillet over medium heat. Stir together and bring to a rapid boil. Add the apple wedges and cook, turning the apples frequently so that they cook evenly. When the liquid in the skillet has reduced and caramelized to light brown, and the apples are soft but not mushy, remove the skillet from the heat. Add the warm cream, stirring it in carefully so that if does not splatter. Set the apple mixture aside to cool.
4. Finely grate the zest from the lemon. Juice the lemon and combine the strained juice and zest. reserve.
5. Mix the cream cheese and 4 ounces of granulated sugar on low speed, using the paddle, just until smooth. Beat in the eggs one at a time. Mix in 8 ounces sour cream, the lemon juice and zest, and the vanilla extract. Scrape the sides and bottom of the bowl frequently while mixing to avoid lumps.
6. Place the apples mixture into the prepared pan/s in an even layer on top the crumbs. Pour the cream cheese mixture on top of the apples. Spread top/s to level.
7. Bake at 350F for about 35 minutes ( a bit less for the smaller cakes) or until the filling is set. Let cool for at least 10 minutes.
8. Mix together the remaining 12 ounces of sour cream and 2 ounces sugar. Pour mixture evenly on top of cooled cake/s, spread to level. Sprinkle the cranberries on top of the sour cream.
9. Bake cake/s at 375F for 8 minutes (5 minutes for smaller cakes). let the cheesecake/s cool for at least 6 hours or, preferably, refrigerate overnight.
10. Run a knife around the inside perimeter of the cake/s where the cake touches the pan; do not disturb the crust. Release the spring-form/s and remove cake/s. Cut into the desired number of servings.
NOTE: This is a hearty cake, I chose to serve it at my 30th Wedding Anniversary party, were our dinner menu, the same as on every anniversary has been French Onion Soup and Caesar Salad. The cake hit the spot after a light meal.
1) I usually line the spring-form circle with parchment paper, it helps to get pieces whole.
Makes One 10-inch cake - or - Two 7-inch cakes.
Cheesecake
with
Caramelized Apples
