Apple and praline cheesecake recipe

Apple and Praline Cheesecake recipe

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By thesmartcookiecook.com
A recipe of Apple and praline cheesecake recipe. Read more below.

Ingredients

Instructions

In the absence of the American Red Delicious apples, I would suggest a sweet dessert apple but one preferably without the slight tart elements of some Gala or Braeburn. Granny Smiths are unlikely to be suitable as they are often very tart. In previous times when non-EEC fruit was easily available in the UK, there would be several South African, Australian or New Zealand grown apples to choose between. That is now impossible.

To prepare the base:
Blend ingredients together thoroughly and press into the base of a 9-inch, 22cm springform cake tin. Set aside.

To prepare apple filling:
In a covered, heavy-based pan, melt the butter over a low heat. Add the sugar, apples and spices and simmer until the apples are soft but retain some texture and shape. Cool completely, immersing pan into cold water if speed is essential, and set aside until required.

To prepare cheese filling:
Beat the cheese in a large bowl until soft. Add sugar and continue to beat on a medium speed until light and fluffy. Add the eggs one at a time until smooth and incorporated. Add the cream and beat until thick and creamy.

Gently mix the two fillings together, until almost combined and pour into prepared base.

To prepare topping:
Preheat oven to Gas Mark 4, 180°C, 350°F.

Mix ingredients thoroughly in a small bowl and sprinkle over top of cheesecake.

Bake for 1 hour 20 minutes and allow to cool in tin before removing sides. Refrigerate for several hours until required.

Serve with a little whipped cream.

About this recipe:
This recipe also came from a one-time Canadian work colleague and is the second of two recipes I hesitated about posting, as I don’t know that the American Red Delicious apples used in it are available commercially elsewhere. I had used Red Delicious apples (origin unknown, but possibly French or Italian) but they were not as sweet or as aromatic as the Canadian/American variety.

I doubt that it would now be allowed, but he returned from Canada with a few apples that his parents grew at home. On the day he returned to work, he held a paper carrier bag that was bulging. When he removed its contents, it was the largest and reddest apple I had ever seen. It was fully at least 7-inches, about 17cm high and about 9-inches, 22cm diameter. I don’t know what it weighed, I think possibly 4-5 pounds or at least 2Kg but he claimed it to be the smallest of the four!

Using a knife borrowed from the canteen he quartered it, and then cut each quarter into further quarters. With about 18 people in the office, most had a full slice but some had to share. The apple was very sweet, extremely aromatic and quite unlike any other apple I had previously tasted and I was then familiar with more than 20 different varieties. Nowadays, there is a choice of 2 or 3.

He was going to use another to make this recipe and bring in samples, but I was away at another office for several days and do not know that he did.