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Rosh Hashanah Recipe Box: Big Apple Cheesecake

Big Apple Cheesecake

by Rivky Eisenberg (www.yumkosher.com)

In anticipation of Rosh Hashanah, I got the urge to bake an apple topped cheesecake today.  It’s not like I had nothing else to do, but you know, I do tend to get sidetracked.  This is a combination of  the 2 most favorite American desserts, cheesecake and apple pie, and although I’ve seen this combination many times, I never had the opportunity to try it.  Big apple cheesecake is like a creamy apple-cinnamon coffee cake – comfort at it’s best.  I baked this cake as the recipe said, with raw apples, but despite the fact that some of my tasters liked it that way, I think that next time I’d prefer to cook them first.  (If you don’t eat walnuts on Rosh Hashanah, you may substitute any nut.)
Ingredients
CRUST
  • 1 cup graham cracker crumbs (I don’t know why they don’t sell it in crumbs!  It would save us all so much work)
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter, melted
  • 1/2 cup chopped walnuts
 
FILLING
  • 1 lb ream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 4 cups very thin apple slices
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped walnuts
 
Directions
1. Preheat oven to 350 degrees.
2.  To make crust, combine graham cracker crumbs, sugar, cinnamon, butter, and walnuts.
3.  Press mixture into the bottom of a 9-inch springform pan.
4.  To make filling, with an electric mixer set on medium speed, combine cream cheese and 1/2 cup sugar, mixing until creamy.
5.  Add eggs, one at a time, mixing will after each addition.
6.  Blend in vanilla and pour filling into crust.  Set aside.
7.  Toss apple slices with 1/3 cup sugar and cinnamon.  Here you have an option to leave the apples uncooked, in which case, they will be a little crunchy after baking, or you can lightly cook the mixture for 20-30 minutes on a low flame until the apples are softish and nicely carameled.
8.  Spoon coated apple slices over filling and then sprinkle with walnuts.
9.  Bake for approx 1 1/2 hours.
10.  Remove pan from oven, and let cool for about 2 hours.
11.  Chill in the refrigerator for 4-6 hours.

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About the Author

About the Author: Rivky Eisenberg is a self-taught Pastry Chef who is famous for her Cheesecakes and Dairy Pastries . As the sole owner and baker of the very successful mail order Cheesecake business The Viennese Table, Rivky is also an accomplished food writer and overall Grand Dame of the Kitchen. You can see Rivky’s recipes and kitchen tips and foodie reviews on kosherstreet.com and her new blog Yumkosher.com To order Rivky’s Cheesecakes please call 732-364-8969

Comments (2)

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  1. mrsbrite says:

    Would almonds or peanuts work for those who don’t do walnuts on the aseres yemei teshuva (Rosh Hashana tru Yom Kippur?

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