| 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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