JUNIOR'S APPLE CARAMEL CHEESECAKE
FOR THE SPONGE CAKE CRUST:
1/3 cup sifted cake flour
3/4 teaspoon baking powder
Pinch of salt
2 extra-large eggs, separated
1/3 cup sugar
1 teaspoon pure vanilla extract
2 drops lemon extract
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
FOR THE APPLE FILLING:
3 large red-skinned apples
1/2 cup apple cider or apple juice
1 tablespoon cornstarch
1 tablespoon sugar
1/4 teaspoon cinnamon
FOR JUNIOR'S ORIGINAL CHEESECAKE BATTER:
3 packages (8 ounces each) cream cheese, at room temperature, divided use
1 1/3 cups sugar, divided use
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream
FOR THE APPLE CARAMEL TOPPING:
2 large crisp red-skinned apples
Juice of one large lemon
1 cup caramel or butterscotch ice cream topping
Preheat the oven to 350 degrees F and 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.
TO MAKE THE SPONGE CAKE CRUST:
In a small bowl, sift the flour, baking powder and salt together.
In a large bowl, beat the egg yolks with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick yellow ribbons form, about 5 minutes more. Beat in the extracts.
Sift the flour over the batter and stir it in by hand, just until no more white flecks appear. Now blend in the melted butter.
In a separate bowl that is very clean and dry (the smallest bit of fat can cause the egg whites not to whip), beat the egg whites and cream of tartar. Beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry).
Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you see a few white specks, as they'll disappear during baking. Gently spread out the batter over the bottom of the pan.
Bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the cheesecake filling.
TO MAKE THE APPLE FILLING:
Peel and core the apples 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 the heat and stir in the apples. Set aside to cool.
TO MAKE THE CHEESECAKE BATTER:
Put one package of 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 cheesecake batter on top of the crust, then spoon the apple filling over the batter, gently spreading it almost to the edge of the pan, completely covering the cake. Place the cheesecake in a large shallow pan containing hot water that comes about 1-inch up the sides of the springform pan.
Bake until edges are light golden brown and 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, at least 4 hours.
TO MAKE THE TOPPING:
For the prettiest cake, decorate within a few hours before serving, so the apples stay fresh and crisp. Core the apples and thinly slice into bite-size pieces. (You can leave the peels on if you like.) Toss the apples with the lemon juice so they won't turn brown.
Release and remove the sides of the springform pan, leaving the cake on the bottom of the pan. Place on a serving plate. Top the cake with the apples.
Warm the caramel ice cream topping, then 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.
Makes one 9-inch cheesecake, 3-inches high, 12 servings
Source: Junior's Cheesecake Cookbook
