APPLE CHEESECAKE:
1 quantity of basic cheese cake crust, see recipe
filling:
1 lb cream
cheese, softened
¾ cups sugar
3 eggs
1 tsp.
vanilla extract
topping:
2 apples
1/8 cup
sugar
¼ tsp.
cinnamon
¼ cup sliced
almond
Preheat oven to 350 degrees. F. Roll pastry out into
between ¼-inch thickness to fit a 10-inch spring-form cake pan. Bake blind (see
basic recipe) for 12 minutes. Remove from oven and set aside.
Use a hand-held electric beater to beat cheese and
sugar to taste together until fluffy. Add eggs, one at a time, beating well
after each addition. Add vanilla extract. Adjust sweetness, adding more sugar
if preferred. Pour mixture into prepared crust. Increase oven temperature to
400 degrees F.
Peel, core and thinly slice apples. Toss apples with
sugar and cinnamon. Arrange apple slices
decoratively over cream cheese filling. Sprinkle sliced almonds on top. Bake for 10 minutes; then reduce oven
temperature to 350 degrees and bake 25 minutes more. Remove and cool completely.
Refrigerate overnight.
Unmold before serving.
BANANA CHEESECAKE:
1 quantity of basic cheese cake crust, see recipe
filling:
3 pkgs. (250g
each) cream cheese, softened
¾ cup sugar
3 eggs
3 cups
mashed banana
1 ½ tsp
vanilla extract
Preheat oven to350 degrees F. Roll out pastry to between
¼-1/8-inch thickness to fit a 9-10-inch spring-form baking pan. Bake blind for
12 minutes. Remove from over and set aside.
Reduce oven temperature to 300 degrees. Beat cheese
and sugar together until fluffy. Add eggs, one at a time, beating well after
each addition. Add banana and vanilla extract. Beat well to mix in. Pour
mixture into half-baked crust. Bake for 1 hour. Turn off oven and allow cake to
remain in oven 1 more hour.
Refrigerate for 4-6 hours. Unmold from cake pan to
serve.
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