Friday, November 23, 2012

Caramel apple cheesecake

So I won't divulge my cheesecake recipe, though I will tell you my secret to making it super smooth and creamy. I make the filling in my food processor rather than a mixer or trying to blend it by hand. The food processor makes it very smooth and mixes all ingredients perfectly.
I am also sorry to bum you out, but i won't give out my salted caramel recipe. Since i like to give it as gifts for holidays I'm keeping it my secret. It's a hybrid of a few different recipes I found online, there are tons of recipes out there, but I make mine with corn syrup.
I cut up 5 large granny smith apples into a small dice, if I had more time I was planning on slicing them and kind of fanning them around the top. Might do that next time I make it, but I was in a bit of a thanksgiving day time crunch. All these apples made 2 cheesecakes and still had a bit left over.
I cooked the apples on the stove in a pan with a full stick of butter, a sprinkle of cinnamon, and a pinch of sea salt at the finish. I then put a thin layer of my caramel sauce over the top of the cake, then a layer or apples and a drizzle for caramel over the top to finish it.
I always make my cheesecake the night before, and if I'm putting a warm topping on the cake I make sure it is cooled before layering it on so that it doesn't cook the cheesecake further. I also make my crust with vanilla wafers rather than graham crackers, it's just always tasted better to me that way.
The cheesecake got rave reviews, of course I had some criticism myself since I'm my own worst critic, but it still tasted super good when I had it for breakfast this morning!

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