Monday, 12 September 2011

Caramel Apple Cheesecake

Pecan Crust
Butter                                                       2/3 cup                      150ml
Vanilla Biscuits                                        2 cups                       500ml
Toasted Pecan finely ground                    1 cup                         250ml

Apple Filling
Cooking oil                                              1 tbs                          15ml
Butter                                                       1 tbs                          15ml
Peeled and chopped apple                        3 cups                        750ml
(Granny Smith)
Brown sugar                                            ¼ cup                        60ml
Gelatine                                                    4 tsp                          20ml
Apple juice                                               1/3 cup                      75ml

Cream Cheese                                          2 blocks 250g
Sour cream                                               1 cup                        250ml
Caster sugar                                             2/                             150ml
Ground cinnamo                                      1/2tsp                       2ml
Whipping cream                                       1 cup                       250ml
Pecan (Toasted)                                       24

Caramel Sauce
Butter                                                       2 tbsp                     30ml
Whipping cream                                      2 tbsp                     30ml
Brown Sugar (Packed)                            2 tbsp                     30ml
Large white marshmallows                      4


Pecan Crust
Melt butter in large saucepan. Remove from heat. Add crumbs and pecans. Stir, press evenly in bottom and 2/3 up side of ungreased 22cm (9 inch) spring-form pan with flat-bottomed glass. Chill for I hour.

Apple Filling
Heat cooking oil and butter in large frying pan on medium. Add apple. Cook for about 10 minutes, stirring occasionally, until apple is softened.

Add brown sugar. Heat and stir until sugar is dissolved. Simmer stirring occasionally for about 5 minutes until thickened. Turn into medium bowl. Cool completely.

Sprinkle gelatin over apple juice in small saucepan. Let stand for 1 minute. Heat and stir on low until dissolved completely. Cool slightly.

Beat cream cheese, sour cream, sugar and cinnamon well. Add gelatin mixture. Beat well and add apple mixture, and stir.

Beat whipping cream in same medium bowl until soft peak form. Fold into cream cheese mixture. Pour into crust. Spread evenly.

Arrange pecan halves around outside edge of cheesecake. Cover. Chill at least 6 hours or overnight

Caramel Sauce
Put 4 ingredients into medium saucepan. Heat and stir on medium until mashmallow is melted and brown sugar melted. Cool slightly. Make ¼ cup sauce. Pour onto centre of cheesecake. Chill for at least 1 hour until sauce is complete set.

Jean Pare : Decadent Desserts pg 52