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apple crumb cheesecake
Submitted by ancameni on August 14, 2010 at 12:03 pmDESCRIPTION
Take slices of fresh apples tossed with cinnamon-sugar. Arrange them on top of a buttery sponge layer and cover with creamy cheesecake fillling. Then circle the batter with more apples.
After baking, crown the cake with brown-sugar crumbs and shower it with powdered sugar. You'll have a creation that deserves all the raves and accolades it will undoubtly receive.SUMMARY
Yield 0 Source Junior's File under cakesINGREDIENTS
Thin Sponge Cake layer• 1/2 cup sifted cake flour
• 1 tsp baking powder
• Pinch salt
• 3 XL eggs, separated
• 1/3 cup +2 tbsp sugar
• 1 tsp vanilla extract
• 3 drops lemon extract
• 3 tbsp unsalted, melted butter
• 1/4 tsp cream of tartarPure CreamCheese Filling
• 4 8-oz packages cream cheese(regular, not light etc)
• 1 2/3 cup sugar
• 1/4 cup cornstarch
• 1 tbsp vanilla extract
• 2 XL eggs
• 3/4 cup heavy whipping creamApple Layer
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tbsp flour (a.p.)
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1 1/2 pounds tart-sweet apples (eg.g. McIntosh or Rome Beauty)
• 1 tbsp fresh lemon juiceBrown sugar crumb topping
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 tsp cinnamon
• 6 tbsp cold unsalted butter, cut into small pieces
• 1/4 vegetable shortening
• 1/4 tsp lemon extract
• 1/3 cup sifted confectioners sugarINSTRUCTIONS
Sponge cake layer instructions1. Preheat the oven to 350°F and generously butter a 10-inch springform pan.
2.Sift the flour, baking powder and salt together in a bowl, set aside.
3. Beat the egg yolks together in a large bowl with an elect. mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in vanilla.
4. Sift the dry ingredients over the batter and stir in by hand until no more white flecks appear. Then blend in the butter.
5. In a clean bowl, using dry and clean beaters, beat the egg whites and cream of tartar together until frothy. Gradually add the 2 tbsp sugar and continue beating until stiff peaks form. The whites should stand up in stiff peaks, but not dry.) Stir about 1/3 cup of the egg whites into the batter, then gently fold inn the remaining whites( don't worry if a few white specks remain)
6. Gently spoon batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!!!) Let the cake cool in the pan on a wire rack. Do not remove from pan.Cheese Cake Filling Instructions
1.Place one package of cream cheese, 1/3 cup sugar and the cornstarch in a large bowl and. Beat with electric mixer on low until creamy(about 3 min.), then beat in the remaining 3 packages of cream cheese.
2. Increase the mixer speed to high and beat in the remaining sugar and vanilla. Blend in the eggs, one at a time, beating the batter well after each addition. Blend in the heavy cream. At theis point, mix the filling only until completely blended. Be careful not to overmix the batter.
3. Refrigerate filling.Apple Layer Instructions
Toss both sugars, the flour, cornstarch, and cinnamon in a small bowl. Peel, core and slice the apples 1/4 inch thick into a large bowl. (You need 4 cups of apples) Drizzle the apples with the lemon juice and toss them gently with you hands to mix well. Sprinkle the cinnamon-sugar mixture over the apples and toss again until all of the apple slices are well coated. Spread about 2/3 of this apple mixture over the baked sponge cake. Set the remaining apples aside.
General Instructions
Gently spread the cheesecake fillling over the apples int he pan. Using your fingers, place one of the remaing spiced apple slices straight down in the batter, about 2 inches from the edge, pushing it down until almost but not completeley covered by the batter. Continue placing about 20more slices into the batter in a circular pattern.
Place the pan into a larger shallow pan containing hot water that comes about 1 inch up the sides of the pan.Bake the cake until the center barely jiggles when you shake the pan (about 1 1/4 hours) When the top sets and starts to brown, after about 50 minutes of baking, lay a piece of foil over the top of the cake for the rest of the baking.
Brown Sugar Topping Instructions
While the cake bakes, make the crumb topping: Mix the flour, brown sugar and cinnamon together in a med. bowl. Work the butter and shortening into this flour mixture with fingers or pastry blender until the mixture looks like coars crumbs about the size of small peas. Stir in the lemon extract.
Final Instructions
Cool the cake on a rack for 30 minutes and chill until cold, about 4 hours. Top the cake with the crumbmixture and dust it completely with confectioners sugar.Cover teh cake looseley with plastic wrap and refrigerat it until it's time to serve.Remove the cake from the springform ring and transfer to platter. Wrap any possible leftover in plastic wrap and store in fridge.
Some last thoughts.
1. Make the sponge cake and top with the cream cheese filling and then bake in water bath.
2. I checked the recipe.Twice. The crumb topping is not baked.3. A bit time consuming and rich. But it is very well the effort.
Submitted by ancameni on August 14, 2010 at 12:03 pm
DESCRIPTION
Take slices of fresh apples tossed with cinnamon-sugar. Arrange them on top of a buttery sponge layer and cover with creamy cheesecake fillling. Then circle the batter with more apples.
After baking, crown the cake with brown-sugar crumbs and shower it with powdered sugar. You'll have a creation that deserves all the raves and accolades it will undoubtly receive.SUMMARY
Yield 0 Source Junior's File under cakesINGREDIENTS
Thin Sponge Cake layer• 1/2 cup sifted cake flour
• 1 tsp baking powder
• Pinch salt
• 3 XL eggs, separated
• 1/3 cup +2 tbsp sugar
• 1 tsp vanilla extract
• 3 drops lemon extract
• 3 tbsp unsalted, melted butter
• 1/4 tsp cream of tartarPure CreamCheese Filling
• 4 8-oz packages cream cheese(regular, not light etc)
• 1 2/3 cup sugar
• 1/4 cup cornstarch
• 1 tbsp vanilla extract
• 2 XL eggs
• 3/4 cup heavy whipping creamApple Layer
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tbsp flour (a.p.)
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1 1/2 pounds tart-sweet apples (eg.g. McIntosh or Rome Beauty)
• 1 tbsp fresh lemon juiceBrown sugar crumb topping
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 tsp cinnamon
• 6 tbsp cold unsalted butter, cut into small pieces
• 1/4 vegetable shortening
• 1/4 tsp lemon extract
• 1/3 cup sifted confectioners sugarINSTRUCTIONS
Sponge cake layer instructions1. Preheat the oven to 350°F and generously butter a 10-inch springform pan.
2.Sift the flour, baking powder and salt together in a bowl, set aside.
3. Beat the egg yolks together in a large bowl with an elect. mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in vanilla.
4. Sift the dry ingredients over the batter and stir in by hand until no more white flecks appear. Then blend in the butter.
5. In a clean bowl, using dry and clean beaters, beat the egg whites and cream of tartar together until frothy. Gradually add the 2 tbsp sugar and continue beating until stiff peaks form. The whites should stand up in stiff peaks, but not dry.) Stir about 1/3 cup of the egg whites into the batter, then gently fold inn the remaining whites( don't worry if a few white specks remain)
6. Gently spoon batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!!!) Let the cake cool in the pan on a wire rack. Do not remove from pan.Cheese Cake Filling Instructions
1.Place one package of cream cheese, 1/3 cup sugar and the cornstarch in a large bowl and. Beat with electric mixer on low until creamy(about 3 min.), then beat in the remaining 3 packages of cream cheese.
2. Increase the mixer speed to high and beat in the remaining sugar and vanilla. Blend in the eggs, one at a time, beating the batter well after each addition. Blend in the heavy cream. At theis point, mix the filling only until completely blended. Be careful not to overmix the batter.
3. Refrigerate filling.Apple Layer Instructions
Toss both sugars, the flour, cornstarch, and cinnamon in a small bowl. Peel, core and slice the apples 1/4 inch thick into a large bowl. (You need 4 cups of apples) Drizzle the apples with the lemon juice and toss them gently with you hands to mix well. Sprinkle the cinnamon-sugar mixture over the apples and toss again until all of the apple slices are well coated. Spread about 2/3 of this apple mixture over the baked sponge cake. Set the remaining apples aside.
General Instructions
Gently spread the cheesecake fillling over the apples int he pan. Using your fingers, place one of the remaing spiced apple slices straight down in the batter, about 2 inches from the edge, pushing it down until almost but not completeley covered by the batter. Continue placing about 20more slices into the batter in a circular pattern.
Place the pan into a larger shallow pan containing hot water that comes about 1 inch up the sides of the pan.Bake the cake until the center barely jiggles when you shake the pan (about 1 1/4 hours) When the top sets and starts to brown, after about 50 minutes of baking, lay a piece of foil over the top of the cake for the rest of the baking.
Brown Sugar Topping Instructions
While the cake bakes, make the crumb topping: Mix the flour, brown sugar and cinnamon together in a med. bowl. Work the butter and shortening into this flour mixture with fingers or pastry blender until the mixture looks like coars crumbs about the size of small peas. Stir in the lemon extract.
Final Instructions
Cool the cake on a rack for 30 minutes and chill until cold, about 4 hours. Top the cake with the crumbmixture and dust it completely with confectioners sugar.Cover teh cake looseley with plastic wrap and refrigerat it until it's time to serve.Remove the cake from the springform ring and transfer to platter. Wrap any possible leftover in plastic wrap and store in fridge.
Some last thoughts.
1. Make the sponge cake and top with the cream cheese filling and then bake in water bath.
2. I checked the recipe.Twice. The crumb topping is not baked.3. A bit time consuming and rich. But it is very well the effort.
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