Post by JJ Judkins on Aug 19, 2003 18:49:15 GMT -6
Apple Pie Cheesecake
An exclusively summer dish, you say? Actually, no! This delightful cross
of a traditional cheesecake and tart apple pie delivers a refreshingly cool,
satisfyingly creamy taste--a perfect accompaniment for a heavier winter
meal. The dense cream cheese foundation binds the exuberance of the
apple to a nutty crust and caramel-like topping, creating a provocative
texture with a taste that's out of this world! Elegant, yet extremely
simple, this favorite can rise to any occasion.
My recipe calls for fresh Granny Smith apples, which bring a distinct
tanginess to the whole experience, but you may substitute canned if you
wish, therefore omitting the section on cooking the apples.
To have:
oven and stove
medium-sized pot
To get:
(for the pie):
1 pre-made graham cracker pie crust
2 Granny Smith apples (or 1 can uncooked, peeled apples)
sufficient water to cover apples
1 egg
1 beaten egg yolk (reserve the egg white)
10 oz. light cream cheese
1/4 cup sugar
1/4 teaspoon vanilla essence
(for the topping):
1/4 cup plain white flour
1/4 cup brown sugar
1/4 cup butter, melted
1/4 cup chopped walnuts
To do:
1.Preheat oven to 375*F.
2.Peel, core, and slice the apples into chunks. Bring water to a rapid
boil, then add apples and cook until they are no longer crisp but still
firm (about 45 minutes).
3.Drain and rinse with cold water to halt the cooking process. Drain
off any excess liquid.
4.Whisk egg yolk and spread evenly onto crust. Bake for 5 minutes
until golden brown, then remove and reduce oven to 350*F.
5.Beat the egg and reserved egg whites. Thoroughly fold together
cream cheese, egg, 1/4 cup sugar, and vanilla until smooth (a
blender or food processor will help to aerate the mixture, but is not
required).
6.Pour mixture into the crust. Slice apples and distribute evenly on
top, lightly pressing into the cream cheese.
7.Bake for 3040 minutes, or until filling has set. (A toothpick
inserted into the middle of the pie should come out with only a few
crumbs on it.)
8.Sprinkle finely chopped walnuts over the top.
9.Combine all remaining topping ingredients. Sprinkle over the top of
the pie, then place the pie under the broiler until the sugar bubbles
(watch carefully--a second could mean the difference between a
perfect creation and a chunk of charcoal).
10.Refrigerate until completely set (about 34 hours). Serve cool.
An exclusively summer dish, you say? Actually, no! This delightful cross
of a traditional cheesecake and tart apple pie delivers a refreshingly cool,
satisfyingly creamy taste--a perfect accompaniment for a heavier winter
meal. The dense cream cheese foundation binds the exuberance of the
apple to a nutty crust and caramel-like topping, creating a provocative
texture with a taste that's out of this world! Elegant, yet extremely
simple, this favorite can rise to any occasion.
My recipe calls for fresh Granny Smith apples, which bring a distinct
tanginess to the whole experience, but you may substitute canned if you
wish, therefore omitting the section on cooking the apples.
To have:
oven and stove
medium-sized pot
To get:
(for the pie):
1 pre-made graham cracker pie crust
2 Granny Smith apples (or 1 can uncooked, peeled apples)
sufficient water to cover apples
1 egg
1 beaten egg yolk (reserve the egg white)
10 oz. light cream cheese
1/4 cup sugar
1/4 teaspoon vanilla essence
(for the topping):
1/4 cup plain white flour
1/4 cup brown sugar
1/4 cup butter, melted
1/4 cup chopped walnuts
To do:
1.Preheat oven to 375*F.
2.Peel, core, and slice the apples into chunks. Bring water to a rapid
boil, then add apples and cook until they are no longer crisp but still
firm (about 45 minutes).
3.Drain and rinse with cold water to halt the cooking process. Drain
off any excess liquid.
4.Whisk egg yolk and spread evenly onto crust. Bake for 5 minutes
until golden brown, then remove and reduce oven to 350*F.
5.Beat the egg and reserved egg whites. Thoroughly fold together
cream cheese, egg, 1/4 cup sugar, and vanilla until smooth (a
blender or food processor will help to aerate the mixture, but is not
required).
6.Pour mixture into the crust. Slice apples and distribute evenly on
top, lightly pressing into the cream cheese.
7.Bake for 3040 minutes, or until filling has set. (A toothpick
inserted into the middle of the pie should come out with only a few
crumbs on it.)
8.Sprinkle finely chopped walnuts over the top.
9.Combine all remaining topping ingredients. Sprinkle over the top of
the pie, then place the pie under the broiler until the sugar bubbles
(watch carefully--a second could mean the difference between a
perfect creation and a chunk of charcoal).
10.Refrigerate until completely set (about 34 hours). Serve cool.