The recipe calls for 4 cups of apples, but I don’t think I ended up using that many. My sister said mine definitely had more apples than her mother-in-law’s. I ended up creating several layers, but you can do one single layer, the choice is up to you. I plan to serve this at my next dinner party that I hope to have in our new house. This is perfect for this time of year. And if you are still not sure about the whole cheesecake thing, how about trying my Oreo Cheesecake cups. Also, for those of you that missed my bonus post yesterday, I was a guest over at Keep it Sweet, go check it out!
Yield: 9 “cake
1 cup of flour
1/4 cup of sugar
1 egg yolk — save the white, room temperature
1/4 lb. of butter (can substitute margarine), room temperature
1 teaspoon lemon grind grated fine
2 – 8 ounce packages of cream cheese, room temperature
1/2 cup of sugar
2 large eggs, room temperature
l egg white (saved from the crust)
1 tsp. vanilla
1/2 cup of sugar
4 cups of sliced apples, with or without the skins (I used a sweet apple like Gala)
1 tsp. of cinnamon
For the crust: Combine all of the crust ingredients in a small bowl. Using your hands, mix well and spread mixture on bottom and sides of spring form pan. Push the pastry to within 1/2 inch from the top of pan.
For the filling: Cream sugar and cream cheese. Then add vanilla and eggs, one at a time, blending after each addition. Finally add the egg white and blend until incorporated. Pour into pastry lined pan.
For the topping:Mix sugar and cinnamon and then toss apples into mixture until well
coated. Layer apples over cheese cake. You can add almond slivers on top if desired. Bake at 400 degrees for 12 minutes and then reduce heat to 375 for 30 to 35 minutes. Refrigerate after cooled. Best if cooled overnight.
Source: Pat Ryer