Bakeapple Cheesecake

Submitted by: Academy Canada Culinary Class - Downhome Magazine
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

Topping
2 cups bakeapples
3/4 cup orange juice
2" cinnamon stick
1/8 tsp ground nutmeg
1/4 cup demerara sugar
Crust
1 cup graham crumbs
1/3 cup butter, melted
3 tbsp sugar
Cheesecake
500g cream cheese
3/4 cup sugar
1 tsp cornstarch
1 tbsp lemon zest
1 tsp vanilla
2 eggs
For the topping: Mix everything together in a saucepan and bring to a simmer. Reduce heat to a gentle simmer and cook until berries have completely broken down and have taken on a jam-like consistency (20-30 minutes). Remove from heat and push through a strainer to get all the seeds out. Discard seeds and cinnamon stick, and reserve the resulting coulis. Chill. For the crust: Mix all the crust ingredients together and press mixture into a small, parchment-lined spring-form pan. For the cheesecake: Preheat the oven to 275F. Fit a food processor with the "S" blade (or use an electric mixer) and start processing the cream cheese. Add sugar, cornstarch, zest and vanilla. Scrape down the bowl and add one egg. Process. Scrape down the bowl, process and add the second egg while it's running. Once it's completely smooth, pour gently over the crust. Bake for approximately 45-60 minutes. The cheesecake should only have a slight jiggle when you gently shake it (very similar to half-set Jell-O). Remove it from the oven and cool to room temperature before refrigerating. Refrigerate for at least 4 hours. Serve topped with bakeapple coulis and your favourite whipped topping. Yield: 6-8 servings

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