Caramel Swirl And Apple Cheesecake Recipe
Ingredients
| Vanilla | 1 Carton (1l) | |
| Sugar | 1/4 Cup (16 tbs) | |
| 1 tablespoon stick margarine, softened | ||
| Egg white | 1 | |
| Graham cracker crumbs | 1 1/4 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Vegetable cooking spray | ||
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Golden apple | 3 Cup (16 tbs), pounded | |
| Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Vanilla extract | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| 1 (8-ounce) block Neufchatel cheese, softened | ||
| 1 (8-ounce) block nonfat cream cheese, softened | ||
| Eggs | 2 | |
| 1/3 cup fat-free caramel-flavored sundae syrup | ||
| 2 tablespoons fat-free caramel-flavored sundae syrup | ||
Directions
Place colander in a 2-quart glass measure or bowl.
Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of bowl.
Spoon yogurt into colander.
Cover colander loosely with plastic wrap; refrigerate 12 hours.
Spoon yogurt cheese into a bowl; discard liquid.
Cover and refrigerate.
Preheat oven to 350°.
Combine 1/4 cup sugar, margarine, and egg white in a bowl; beat at medium speed of an electric mixer until blended.
Add crumbs and ground cinnamon; stir well.
Firmly press crumb mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray.
Bake at 350° for 10 minutes; let cool on a wire rack.
Preheat oven to 300°.
Combine brown sugar and orange juice in a large nonstick skillet; bring to a boil.
Add apple; cook 8 minutes or until apple is tender and liquid evaporates, stirring occasionally.
Set aside.
Combine yogurt cheese, 1/2 cup sugar, and next 5 ingredients in a bowl; beat at medium speed of mixer until smooth.
Add eggs, 1 at a time, beating well after each addition.
Spoon apple mixture into prepared pan.
Pour cheese mixture over apples; top with 1/3 cup sundae syrup, and swirl with a knife to create a marbled effect.
Bake at 300° for 1 hour until almost set.
Turn oven off; loosen cake from sides of pan using a narrow metal spatula or knife.
Let cheesecake stand 40 minutes in oven with door closed.
Remove cheesecake from oven, and let cool to room temperature.
Cover and chill at least 8 hours.
Drizzle 2 tablespoons sundae syrup over top; garnish with cinnamon sticks, if desired.
Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of bowl.
Spoon yogurt into colander.
Cover colander loosely with plastic wrap; refrigerate 12 hours.
Spoon yogurt cheese into a bowl; discard liquid.
Cover and refrigerate.
Preheat oven to 350°.
Combine 1/4 cup sugar, margarine, and egg white in a bowl; beat at medium speed of an electric mixer until blended.
Add crumbs and ground cinnamon; stir well.
Firmly press crumb mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray.
Bake at 350° for 10 minutes; let cool on a wire rack.
Preheat oven to 300°.
Combine brown sugar and orange juice in a large nonstick skillet; bring to a boil.
Add apple; cook 8 minutes or until apple is tender and liquid evaporates, stirring occasionally.
Set aside.
Combine yogurt cheese, 1/2 cup sugar, and next 5 ingredients in a bowl; beat at medium speed of mixer until smooth.
Add eggs, 1 at a time, beating well after each addition.
Spoon apple mixture into prepared pan.
Pour cheese mixture over apples; top with 1/3 cup sundae syrup, and swirl with a knife to create a marbled effect.
Bake at 300° for 1 hour until almost set.
Turn oven off; loosen cake from sides of pan using a narrow metal spatula or knife.
Let cheesecake stand 40 minutes in oven with door closed.
Remove cheesecake from oven, and let cool to room temperature.
Cover and chill at least 8 hours.
Drizzle 2 tablespoons sundae syrup over top; garnish with cinnamon sticks, if desired.
Chef
