It’s Taste and Create time again! Wait… what? I’ve never posted about this Taste and Create thing before, what the heck am I talking about? Let me explain. Over on Sushi Day, I’ve participated in an event called Taste and Create every month for the past year. Now that I have Fridgg, I’ve brought all my non-sushi blogging over here, especially since a lot of my partners don’t seem to like sushi much. This month, I was partnered with Veronica of La Recette du Jour.
I chose to make her Caramel Apple Cheesecake because, well, I definitely love cheesecake. I had a few setbacks – no springform pan, but I borrowed one from my mom; didn’t have a dish large enough to fit the springform for a waterbath, so I just baked it a little longer at a lower temperature; wasn’t sure if the caramel would turn out well since I’ve definitely screwed up caramel before, but luckily it turned out wonderfully this time – but overall, the cheesecake turned out to be delicious.
Note: I am giving you the original recipe and directions, even though I didn’t use the water bath. I really recommend using the water bath but if you don’t, bake it at 250° for 1 hour and 45 minutes. I also omitted the toffee bits, and only used one apple for the topping, which was more than enough for me.
- 1 1/4 c graham cracker crumbs (about 8 graham crackers)
- 2 tbsp sugar
- 1/4 c unsalted butter, melted
- 2 lbs cream cheese (4 bricks)
- 2 c sugar
- 2 tbsp flour
- 4 eggs
- 2 egg yolks
- 1 tsp vanilla
- 3/4 c toffee pieces
- 3 Granny Smith apples
- 3 tbsp butter
- 1/4 c sugar
- 1 1/4 c sugar
- 1/3 c water
- 2/3 c heavy cream
- Combine the ingredients for the crust.
- Press into the bottom of a 10 inch springform pan.
- Bake crust for 10 minutes at 350° F and set aside.
- Mix the cream cheese and sugar with paddle attachment on medium speed, about 3 minutes.
- Add in the flour on low speed.
- Add eggs one at a time, scraping down the sides and bottom after each egg.
- Add the egg yolks and vanilla.
- Fold in the toffee pieces.
- Pour the batter into the prepared pan.
- Wrap aluminum foil on the outside of the ban and bake in a water bath at 350° F for approximately 1 1/2 hours.
- A knife inserted should come out clean when the cake is done.
- Chill the cake overnight and then remove from the pan.
- To make the topping: Peel and core three apples. Slice apples thinly.
- In a heavy saucepan melt the butter.
- Stir in sugar and cook until it starts to caramelize.
- Add the apples and cook them until they are tender. Cool.
- To make the caramel: Pour the sugar into the center of a deep saucepan.
- Carefully pour water around the walls of the pan, trying not to splash any of the sugar onto the walls.
- Do not stir; gently draw you finger twice through the center of the sugar, making a cross, to moisten it.
- Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until the mixture is medium caramel in color, 5 to 10 minutes.
- Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter).
- Top cheesecake with apples. Drizzle caramel over top of the apples.