| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1/3 |
c |
Sugar |
| 1 |
c |
Flour |
| 3 |
lg |
Apples; sliced 3/8" thick |
| 2 |
tb |
Butter |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Cream 35% |
| 8 |
oz |
Cream cheese |
| 1/2 |
|
Brown sugar; packed |
| 2 |
|
Eggs |
| 1 |
c |
Sour cream |
|
|
Grated rind of a lemon |
| 1 |
|
Lemon; juice of |
| 1/2 |
c |
Flour |
| 1/4 |
c |
Brown sugar; packed |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
c |
Butter |
INSTRUCTIONS
CRUST
FILLING
TOPPING
For the crust:: Preheat oven at 350 F. Beat together butter and sugar. Mix
in flour. Press dough on bottom and up sides of a 9" springform pan. Bake
for 15 minutes. For the filling: In a frying pan melt butter over medium
fire. Add sugar. Cook apple in it for 5 minutes. Add 2 tbsp cream and cook
for 5 more minutes, stirring occasionally. Do not overcook. Put aside. On a
medium speed beat cream cheese and brown sugar. When well mixed, add eggs,
one at a time. Do not overbeat. Reduce speed to low and add sour cream,
zest and juice. With slotted spoon place the apples on the crust, then pour
filling overtop. For the topping: Whip on fairly high spead beat until
mixture is in small lumps. Sprinkle over cream. Place pan over a cookie
sheet and bake at 350 F for 1 hour. When cooled, refrigerate for at least 4
hours or overnight. Sprinkle over the filling and serve
formatted and busted by recipelu@recipelu.com
Posted to recipelu-digest Volume 01 Number 167 by RecipeLu
<recipelu@geocities.com> on Oct 26, 1997
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