Cheesecake ( apple sage )

1 cheesecake

Ingredients

Quantity Ingredient
1½ cup All-purpose flour
1 pinch Salt
8 tablespoons Unsalted butter; softened
¼ cup Sugar
½ teaspoon Vanilla extract
¼ cup Milk
½ cup Sugar
3 tablespoons Unsalted butter
1 tablespoon Lemon juice
3 mediums Granny Smith apples; peeled cored and thinly sliced
1 3\" sage sprig
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ tablespoon Cornstarch
1 pounds Cream cheese; softened
¾ cup Sugar
1 tablespoon Lemon juice
1 teaspoon Vanilla extract
1 tablespoon All-purpose flour
8 larges Egg yolks
12 tablespoons Unsalted butter; melted cooled to room temp.
1 cup All-purpose flour
¼ cup Sugar
1 pinch Baking powder
1 teaspoon Cinnamon
½ teaspoon Nutmeg
6 tablespoons Unsalted butter; chilled cut into small cubes

Directions

CRUST

APPLE-SAGE FILLING

CHEESECAKE FILLING

CRUMB TOPPING

In a small bowl, mix together flour and salt for the crust. In another bowl, beat butter until smooth. Add sugar and vanilla to the butter and beat until creamy. Add flour mixture to the butter mixture alternately with milk; mix well.

Form dough into a ball. Press it into the bottom and 2" up the sides of a 10" springform pan. Refrigerate 15 minutes.

With a fork, generously prick the dough in the bottom of the pan.

Bake the crust at 375 F. for 10 to 15 minutes, or until golden.

Remove from the oven and set aside to cool.

In a saucepan, combine sugar, butter and lemon juice for the apple filling. Over medium heat, bring the mixture to a boil. Add apple slices, sage, cinnamon and nutmeg. Cook about 10 minutes, until apples are tender. Set aside to cool. Remove sage and stir in cornstarch.

In a large bowl, beat cream cheese for the cheesecake filling until creamy while slowly adding the sugar. Add lemon juice and vanilla and beat until smooth. Add flour and beat well. Add egg yolks, one at a time, beating well after each addition. Add butter and beat until smooth.

Place the springform pan on a sheet of aluminum foil and wrap the foil up around the sides. Spread the apple filling evenly over the bottom crust. Pour cheesecake filling over the apple filling and spread evenly.

In a bowl, mix together all the topping ingredients except the butter, then work in the butter until the mixture reaches the consistency of coarse crumbs. Sprinkle topping evenly over cheesecake filling. Set the springform pan in a larger pan. Fill the outer pan with hot water to a depth of 1". Bake at 350 F. for 80 to 90 minutes, or until top is golden and the center is firm. Remove the pan from the water bath and place it on a wire rack. Cool cheesecake to room temperature in the pan. Refrigerate it for at least 2 hours before serving.

Yield: 12 to 16 servings.

McNeely writes: "Sage adds a subtle undertone to the spicy apple filling in this rich, creamy cheesecake." From Ron McNeely's "Sweet Elegance" article in "The Herb Companion." Dec. 1995/Jan. 1996, Vol. 8, No. 2. Pp. 57-58. Electronic format by Cathy Harned.

From: Cathy Harned Date: 19 Feb 96

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