(Submitted 3/20/11 by Sherry Shook's friend Sally)
3 large baking
apples, peeled and cut into bite-sized pieces
½ cup apple cider
or apple juice
1 tbsp sugar
¼ tsp cinnamon
packages of cream cheese, at room temperature
1 1/3 cups sugar
¼ cup cornstarch
1 Tbsp vanilla
2 extra large
eggs, at room temperature
2/3 cup heavy
2 large baking
apples, peeled and cut into bite-sized pieces; tossed with lemon juice
butterscotch or caramel topping
a 9-inch spring form pan. I double wrap it in aluminum foil, butter it
well and then flour lightly.
a 9-inch crust. Use whatever style crust you refer: graham cracker,
sponge, nut, etc. I use a shortbread crust.
oven to 350 degrees.
the apple filling by whisking the cider, cornstarch, sugar and cinnamon in
a sauce pan and then bringing it to a boil over medium heat, stirring constantly,
until thickened – about 2 minutes. Remove from heat and add the apples.
one package of cream cheese with 1/3 cup sugar and the cornstarch and then
beat on low until creamy, about three minutes. Add the remaining cream
cheese and then increase the speed to medium and add the remaining sugar
and the vanilla. Beat in the eggs one at a time then beat in the cream
just until well blended. Don’t over mix.
the mixture on top of the crust and then top with the apple filling to completely
cover the top of the cake. Place in a hot water bath and place in the
oven. Bake about 1 ¼ hours or until the sides are a nice golden brown.
Remove from the water bath and cool on a wire rack for at least two
hours. Then, cover loosely and refrigerate until completely cold,
with the remaining apples and drizzle with caramel. Put in the freezer for
about 15 minutes to set the topping and then move to the refrigerator until
ready to serve.
cake does not freeze well, so eat it all!