This cake is very different from a typical cheesecake. It’s a blend of Tarte Tatin (upside down apple pie) and cheesecake. It’s just delicious!
Ingredients:
Crust:
- 250 ml flour
- 60 ml sugar
- 15 ml lemon peel
- 1 egg yolk
- 75 ml melted butter
- 2 ml vanilla
Filing:
- 3 sliced apples
- 60 ml sugar
- 30 ml butter
- 30 ml whipping cream
- 250 gr cream cheese
- 150 ml brown sugar
- 2 eggs plus one egg white
- 375 ml sour cream
- 15 ml lemon peel
- 75 ml lemon juice
- 5 ml vanilla
Method:
- In a bowl, mix the flour, sugar and lemon peel
- Make a hole in the centre and add the egg yolk, melted butter and vanilla. Mix until the texture is fine crumbs
- Press the mixture at the bottom of a spring form pan
- Bake at 3250 F for about 12 minutes
- While the crust is in the oven, peel and slice the apples (about 8 mm thick)
- In a large sauce pan, melt the butter and sugar over medium heat
- Add the apples and cook for about 5 minutes, until the apples are tender
- Add the cream and cook for another 5 minutes (hey, don’t forget the crust in the oven!)
- Remove the apples from the heat and reserve
- In another bowl, beat the cream cheese and 125 ml of brown sugar until smooth
- Add the eggs one at the time
