Apple Cheesecake with Caramel Sauce

Apple Cheesecake

Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie stuffing and set aside.

  • Spoon outlasting pie filling into crust. In a large bowl, connect cream cheese, sugar, and vanilla. Beat until regular then add eggs and mix well. Pour over apple filling in crust.

  • Bake at 350 degrees F (175 degrees C) for 35 minutes, or until the essence is set. Remove from oven and cool to extent temperature.

  • Mix reserved apple mixture and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices almost the outside edge of the cheesecake. Spread caramel sauce fairly over. Decorate with pecan halves around the edge. Sprinkle with whacked pecans. Chill till ready to serve.

    Apple Cheesecake
    Apple Cheesecake
    1. Step-by-Step Tips for Making Cheesecakes
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    3. Apple Cheesecake with Caramel Sauce
    4. Instant Pot Cheesecake
    5. Apricot Cheesecake
    6. Chocolate Turtles Cheesecake
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Tiramisu Cheesecake

Tiramisu Cheesecake

Ingredients

Tiramisu Cheesecake
Tiramisu Cheesecake

Directionction 

  • Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of the oven.

  • Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8-inch springform pan.

  • In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons of coffee liqueur, and mix. Add the eggs and the flour; mix slowly just until smooth. Pour batter over crust in the springform pan.

  • step 4

    Place pan on the middle rack of the oven. Bake until just set, 40 to 45 minutes. Open the oven door, and turn off the heat. Leave the cake to cool in the oven for 20 minutes. Remove from oven, and let it finish cooling, about 30 minutes. Refrigerate for at least 3 hours, or overnight.

  • step 5

    Grate semisweet chocolate over the top right before serving.

    Many More Types 0f Cheese Cake

    1. Step-by-Step Tips for Making Cheesecakes
    2. Tiramisu Cheesecake
    3. Apple Cheesecake with Caramel Sauce
    4. Instant Pot Cheesecake
    5. Apricot Cheesecake
    6. Chocolate Turtles Cheesecake
    7. Very, Very, Very Good Cheesecake
    8. Chocolate Cappuccino Cheesecake
    9. Sicilian Ricotta Cheesecake
    10. 11 Easter Cheesecake Recipes

How to Make Cheesecake Step by Step

Strawberry cheesecake

What’s in this Cheesecake?

Let’s start with a quick look at the special components of this cheesecake recipe. (See the recipe card at the bottom of this post for amounts.)

There is nothing complicated here! Simple components often make the most amazing cakes. Here’s what you’ll need:

For the graham cracker crust:

  • graham crackers
  • butter
  • sugar
  • salt

For the cheesecake filling:

  • cream cheese
  • sugar
  • sour cream
  • vanilla extract
  • eggs

How to Make a Cheesecake

So are you ready to get a cheesecake? I’m cutting down all the simple steps for you…Let’s do this!

A slice of creamy cheesecake being lifted on a spatula.

Step 1: Bring Your Ingredients to Room Temperature

The first thing you will need to do before you make this method takes all your components out a few hours ere you plan on making your cheesecake. The way to ensure the cheesecake will bake supremely is for everything to be at room heat! I know this can be irritating, but trust me…I want you to succeed!

A measuring cup filled with crushed graham crackers

Step 2: Make Your Graham Cracker Crust

For this standard cheesecake recipe, we are sticking with the usual graham cracker crust. Make sure your graham cracker particles are finely ground. You can use a food processor or blender to do this. Then mix your particles with melted butter, granulated sugar, and an abrupt kosher salt.

A bowl of graham cracker crumbs mixed with butter and sugar.

Press this into the base and halfway up the sides of a 9- inch springform pan. I use the bottom of a glass to do this step.  A springform pan is a necessity when making cheesecake. The sides are easily separated and your cheesecake will be well intact.

A springform pan with graham cracker crust being shaped with a cup.

I like to pre-bake my crust. I have found that pre-baking lends a crispier, sturdier graham cookie crust. It only bakes for 8-10 minutes, and you can also do this step in progress!

Step 3: Make Your Cheesecake Filling

As I said, compose sure that all of your components are at room temperature. Not only will this ensure it bakes perfectly, but it will also prevent your cheesecake slugger from being lumpy. If you try and mix the filling up with cream cheese that isn’t quite a room warmth, you will get lots of lumps. A few lumps are perfectly fine, too many lumps will exchangethe texture.

Cheesecake filling in a mixing bowl

An extra huge tip is to NOT over-mix the cheesecake. Over mixing will consolidate too much air into the heart and cause it to crack as it’s tempering. Besides baking will also cause crackling too, but we will get to this in a bit.

Cheesecake filling poured into a pan filled with graham cracker crust.

You will need 4 packages of cream cheese for this cheesecake recipe.

Just spread the cheesecake custard on top of the crust and decrease it out doing a spatula or an offset spatula.

Homemade cheesecake in a springform pan ready to be baked.

Step 4: Bake Your Cheesecake

Baking the cheesecake is wherever most people start to feel afraid. There are a lot of myths out there about how hard it is to make a cheesecake, often because cheesecake is traditionally baked in a liquid bath. But I’m here to tell you: baking a cheesecake in a liquid spray is EASY! You just have to picket my easy technique beneath.

Why are cheesecakes cooked in a water bath? Because with cheesecake the goal is to bake it gently and evenly out browning or cracking the top. A water shower lets you insulate your cheesecake so that the outside doesn’t bake too quickly. It also helps cache the oven moist. End result: perfectly baked, moist cheesecake that is all classifications of creamy deliciousness!

Many more types of cheesecake

  1. Step-by-Step Tips for Making Cheesecakes
  2. Tiramisu Cheesecake
  3. Apple Cheesecake with Caramel Sauce
  4. Instant Pot Cheesecake
  5. Apricot Cheesecake
  6. Chocolate Turtles Cheesecake
  7. Very, Very, Very Good Cheesecake
  8. Chocolate Cappuccino Cheesecake
  9. Sicilian Ricotta Cheesecake
  10. 11 Easter Cheesecake Recipes

 

Definitive Burger

Ingredients

  • 1 pound ground lean (7% fat) beef
  • 1 large egg
  • ½ cup minced onion
  • ¼ cup fine dried bread crumbs
  • 1 tablespoon Worcestershire
  • 1 or 2 pieces garlic, skinned and crushed
  • About 1/2 teaspoon salt
  • About 1/4 teaspoon pepper
  • 4 hamburger buns (4 in. wide), split
  • About 1/4 cup mayonnaise
  • About 1/4 cup ketchup
  • 4 iceberg lettuce leaves, rinsed and crisped
  • 1 firm-ripe tomato, cored and thinly sliced
  • 4 thin slices of red onion
Definitive-Burger
Definitive-Burger

Instructions

  • Step 1

In a bowl, mix ground beef, egg, onion, bread crumbs, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well mixed. Split the mixture into four equal shares and shape each into a burger about 4 inches eclectic.

  • Step 2

Lay burgers on an oiled grill over a solid bed of hot ashes or high heat on a gas grill close lid on a gas grill. Warmth burgers, rotating once until browned on both sides and no extensive pink inside after 5 min Take away from the grill.

  • Step 3

Untrained buns, censored side down, on the grill and cook until casually toasted 30 seconds.

  • Step 4

Blowout mayonnaise and ketchup on bun ends. Add tomato, onion, salt, and pepper to taste. Set bun trimmings in place.

More recipes for a burger

Flawless Elementary BURGER

The-Flawless-Elementary-Burger

Nonentity blows a simple hamburger on a deep summer evening! Ground beef is combined with an easy to cook bread crumb mixture. Mound these burgers with your desired condiments, pop open a cool drink, and relish!

Ingredient

  • 1 egg
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1-pound ground beef
  • ½ cup fine dry bread crumbs
The-Flawless-Elementary-Burger
The-Flawless-Elementary-Burger

Instructions

  • Step 1

Warm-up an outdoor grill for high heat and casually oil grill.

  • Step 2

In a medium bowl, whisk the egg together with salt and pepper. Place milled beef and bread crumbs into the mixture. Mix all these ingredients, until well blended. Form into 4 patties approximately 3/4 inch thick.

  • Step 3

Place burgers on the prepared grill. Cover and cook 6 to 8 minutes per side, or to wanted doneness.

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Tandoori paneer skewers with mango salsa

Tandoori-paneer-skewers-with-mango-salsa

Ingredients

  • 150g pot natural yogurt
  • 3 tbsp tandoori paste
  • 4 limes, 3 juiced, 1 cut into wedges
  • 2 x 225g blocks paneer, cut into 3cm pieces
  • 2 small red onions, cut into 1cm slices
  • 1 mango, cut into small dice
  • 1 avocado, cut into small dice
  • small pack mint, chopped
  • 2 x 250g pouches cooked basmati rice, to serve (optional)
  • 1 red pepper, cut into 3cm pieces

Method

  • STEP 1

    Tandoori-paneer-skewers-with-mango-salsa
    Tandoori-paneer-skewers-with-mango-salsa

    .

    Add the paneer and lightly mix it into the coat. Thread the protine in paneer onto alloy skewers rotating with pepper and onion, then put on a baking tray lined with foil.

    Grill the skewers for 10 mins, switching halfway through, until the paneer is heated and the veg is softened and lightly charred.

     

  • STEP 2

    Meanwhile, make the salsa by mixing the mango, avocado, mint, and outliving lime juice. Heat the rice following set directions, if using, and work with the skewers, salsa, and lime wedges.

Melty cheese and potato pie

Melty-cheese-and-potato-pie

Ingredients

  • 750g floury potatoes (such as King Edwards), sliced
  • 100ml crème fraîche
  • pinch of freshly grated nutmeg
  • plain flour, for dusting
  • 2 x 375g blocks of all-butter puff pastry
  • 250g round camembert (or vegetarian alternative)
  • 1 egg, beaten

For the salad

  • 1 shallot, finely chopped
  • 2 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 100ml olive oil
  • 500g chicory (I used red and white for color contrast), leaves separated

Method

STEP 1

Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a bucket of cold water, bring up to a boil, and heat for 2 mins. Drain strongly, tip back into the saucepan, and stir with the crème fraîche. Season, sprinkle over the nutmeg and set out.

STEP 2

Dust your product surface with flour, roll the first piece of pastry to a circle about 28cm wide, and place on a baking tray. Order a third of the potatoes in the center of the pastry, then sit the cheese on top. Pile the rest of the potato around the cheese, giving a 1cm border at the end of the pastry.

Melty-cheese-and-potato-pie
Melty-cheese-and-potato-pie

STEP 3

Roll the leftover pastry out to a circle about 30cm wide, dusting with more flour if needed. Clean the edges of the pastry on the tray with egg, then drape over the longer round and seal the sides well, crimping as you go round. A fixed seal is important to prevent the cheese from escaping.

STEP 4

Smooth all over with egg and easily score a spiral into the pastry with the back of a knife. Bake the pie for 30 mins till golden brownish and puffed up. As early as the pie comes out of the furnace, glaze with a little more egg and leave to cool for 5 mins.

STEP 5

Meanwhile, whisk the shallot, mustard, vinegar, and oil unitedly. Place the chicory in a pan and toss it with the dressing. Serve the pie cut into wet wedges, with the mixture on the side.