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Ricotta Cheesecake with Caramelized Apples
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Serves: 12 Edit
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Total Time: 1 hr 37 min
Prep Time: 20 min
Cook Time: 1 hr 17 min
Oven Temp: 350
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Ingredients
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Crust
• 1 cup(s) gingersnap cookie[pic] crumbs, (20 cookies[pic])
• 2 tablespoon(s) unsalted butter, melted
• 1 tablespoon(s) (packed) brown sugar
Filling
• 1 1/2 cup(s) whole-milk ricotta cheese[pic], room temperature
• 3/4 cup(s) granulated sugar
• 1 vanilla bean, split lengthwise, seeds scraped
• 1 package(s) (8 ounce) cream cheese, softened
• 1 container(s) (8 ounces) sour cream, room temperature
• 3 large eggs, room temperature
Caramelized Apples
• 1 cup(s) granulated sugar
• 1/4 cup(s) water
• 1 teaspoon(s) light corn syrup[pic]
• 2 medium Granny Smith apples, peeled, cored, and each cut into 8 slices
• 2 tablespoon(s) unsalted butter
• 1/4 cup(s) apple cider
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Directions
1. Preheat oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray. In a bowl, mix crumbs, butter, and sugar. Press into bottom of prepared pan. Bake[pic] 10 minutes. Place pan on wire rack.
2. In a food[pic] processor, process ricotta cheese, granulated sugar, and vanilla bean until ricotta is smooth. Add cream cheese and sour cream; process just until smooth. In a large bowl, whisk eggs. Whisk in 1/4 of the cheese mixture. Fold in the remaining cheese mixture in two additions. Pour over the crust. Bake 45 to 50 minutes, or until the edges rise, and the center is just set, but still jiggly. Place on wire rack to cool completely (cheesecake may crack). Cover and refrigerate at least 4 hours or overnight.
3. In a large skillet, combine sugar, water, and corn syrup. Cook over medium heat, swirling the skillet occasionally, until the sugar dissolves and then caramelizes and turns amber in color. Remove the skillet from the heat and immediately add the apples and butter. Stir to coat the apples with the...
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