Caramel Apple Cheesecake By Bree Ingredients: 3 cups graham cracker crumbs 1 stick (1/2 cup) butter, melted, plus more for greasing pan 1/3 cup pecans, finely chopped 4 (8-ounce) packages cream cheese, room temperature 1 1/2 cups sugar 2 tablespoons cornstarch 1 (16-ounce) container sour cream zest from one orange 1/2 cup orange juice 1/2 teaspoon vanilla extract 5 eggs Directions: Preheat the oven to 350°F. Butter a 10-inch springform pan. Wrap the pan in tin foil. Add the graham cracker crumbs, butter and pecans to a food processor, and pulse until it is well combined. Press into the bottom and up the sides of the pan. Bake for 10 minutes, and cool completely. In a food processor or electric mixture, mix the cream cheese, sugar, and cornstarch until completely smooth. Add the sour cream, orange zest, orange juice, and vanilla. Add eggs one at a time, until everything is incorporated and completely smooth. Pour filling into cooled crust. Put the pan in a large roasting pan and pour recently boiled water halfway up the sides. Cover the roasting pan loosely with foil. Bake 1 hour, 45 minutes, or until the edges are set, and the middle still has some jiggle. Check the pan about halfway through and add more water as needed. Transfer the pan to a cooling rack and cool completely. Chill in the refrigerator overnight. Brandy Caramel Sauce Ingredients: 3/4 cup heavy cream 2 tablespoons butter 1 1/2 cups sugar 1/4 cup water 3 tablespoons brandy 1/2 teaspoon sea salt 1 vanilla bean, seeded and scraped (optional) Directions: In a small saucepan, simmer cream and butter over medium-low heat. Keep warm. Put the sugar and water in a medium saucepan over medium-high heat. Bring to a boil, (do not stir this mixture) swirling the pan occasionally, until the sugar turns a golden amber color, about 8 to 10 minutes. When the sugar has reached desired color, slowly whisk in the cream mixture until smooth. Remove from heat and add the brandy, sea salt and a vanilla bean. Pour into an airtight container. Caramel will keep in the fridge for one week. Reheat gently if it hardens. Apple Mixture Ingredients: 2 cups apple juice 1/4 cup sugar 1 vanilla bean, seeded and scraped 2 tablespoons butter zest of 1 lemon 3 Golden Delicious apple, peeled and thinly sliced 3 Fuji apples, peeled and thinly sliced 1/4 cup brandy Directions: In a large sauté pan, bring apple juice, sugar, and vanilla bean to a boil over medium-high heat and cook until reduced to 1/2 cup. Stir in butter. Add lemon zest and apple slices and cook until softened, about 5 minutes. Add the brandy and cook until it reduces in half again. Let cool slightly before adding to cheesecake. To assemble: Unmold cheesecake from springform pan. Pour caramel sauce on top of cheesecake. Add apples and serve.
Posted on: Wed, 26 Nov 2014 10:21:40 +0000
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