Apple Caramel Cheesecake

Here is the recipe for the apple caramel cheeesecake I talked about yesterday. Use the sponge cake crust recipe I just posted for this cheesecake.

APPLE CARAMEL CHEESECAKE

for the apple filling:
3 large firm, crisp red-skinned apples *
1/2 cup apple cider or apple juice
1 tablespoon cornstarch
1 tablespoon sugar
1/4 teaspoon ground cinnamon

for the cheesecake:
three 8-ounce packages cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 eggs
2/3 cup heavy or whipping cream

for the apple caramel topping:
2 large firm, crisp red-skinned apples*
juice of 1 large lemon
1 cup caramel or butterscotch ice cream topping

1. Preheat the voen to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.

2. To make the filling, peel and core the apple for the filling into 1/2-inch, bite-size pieces. Combine the cider, cornstarch, sugar, and cinnamon in a small saucepan and whisk until completely dissolved. While stirring constantly, bring to a full boil over medium heat and continue to boil until thickened, about 2 minutes. Remove from heat and stir in the apples. Set aside to cool while you make the cake.

3. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter on top of the crust, then spoon the apple mixture over the batter, gently spreading it almost to the edge of the pan, completely covering the cake.

4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours. Transfer the cake to the freezer for 1 hour.

5. For the prettiest cake, decorate within a few hours before serving, so the apples stay fresh and crisp. To make the topping, core the apples and thinly slice them or cut them into bite-size pieces (leave the peel on if you like). Toss the apples with lemon juice (this keeps them from turning brown). Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a serving plate. Top the cake with the apples (wipe them with a paper towel first).

6.Warm the caramel ice cream topping (don't let it boil), the drizzle it from the tip of a small spoon in stripes across the top of the cake, all around the edges. and some down the sides. Return the cake to the freezer until the caramel has set, 30 minutes. Refrigerate the cake until ready to serve. Slice with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate. Do not freeze this cake.

*Gala, Jonathan or McIntosh apples work best for this recipe.