As a pastry chef, I often get asked what dessert I am the proudest of, and my answer is always cheesecake. I have worked on this recipe for years, constantly tweaking the proportions of ingredients to create the creamiest slice.
Ingredients
1 1/2 pounds sweet apples, such as like Honeycrisp, Gala, or Fiji
1 1/2 pounds tart apples, such as Granny Smith
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
Cooking spray
5 1/2 ounces gingersnap cookies or graham crackers (10 whole graham crackers)
4 tablespoons (1/2 stick) unsalted butter
1 large or 2 small lemons
16 ounces full-fat cream cheese, preferably Philadelphia
2/3 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 large egg
2 large egg yolks
1 cup plus 2 tablespoons full-fat sour cream
2 cups full-fat sour cream
1/4 cup granulated sugar
1 tablespoon lemon juice (from lemons in the cheesecake layer)
2 tablespoons unsalted butter
1/2 cup muscovado or packed dark brown sugar
1/2 cup heavy cream
1/4 teaspoon kosher salt
1 tablespoon lemon juice (from lemons in the cheesecake layer)
1/2 teaspoon vanilla extract
Instructions
Make the apples:
Peel, halve, and core 1 1/2 pounds sweet apples and 1 1/2 pounds tart apples. Cut each apple half into 6 wedges.
Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add the apples and 1/2 teaspoon ground cinnamon. Gently toss with a flexible spatula to coat the apples with the butter and cinnamon.
Cover and cook, stirring every minute, until the apples are al dente (still slightly firm in the middle), 10 to 12 minutes total. Remove the pan from the heat, uncover, and let cool until room temperature, about 20 minutes. Meanwhile, make the crust.
Make the crust:
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9-inch round springform pan with cooking spray. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil.
Break 5 1/2 ounces gingersnap cookies or graham crackers into half and place in a food processor fitted with the blade attachment. Process until finely ground, about 10 seconds. Add 4 tablespoons unsalted butter (no need to melt first) and process until combined, 35 to 40 seconds.
Transfer the mixture to the pan. Press into the bottom in an even layer. Bake until golden brown, 10 to 12 minutes. Let cool completely, about 30 minutes.
Make the cheesecake:
Keep the oven temperature to 350°F. Bring a kettle or large saucepan of water to a boil. Meanwhile, make the batter.
Juice 1 large or 2 small lemons until you have 1/4 cup.
Place 16 ounces cream cheese, 2/3 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt in a bowl of a food processor fitted with the blade attachment. Process until smooth and creamy, 1 1/2 to 2 minutes. Scrape down the sides of the bowl.
Add 1 large egg and 2 large egg yolks and process until smooth, about 1 minute. Add 1 cup plus 2 tablespoons sour cream and 2 tablespoons of the lemon juice. Process for 30 seconds. Scape down the sides of the bowl and process until a smooth and creamy mass forms, about 30 seconds more.
Arrange 1/3 of the apples (use the softest ones) in an even layer in the crust. Reserve and refrigerate the remaining apples for the caramel apple topping.
Pour the cheesecake batter into the crust over the apples. Place the springform pan in a roasting pan. Carefully pour enough boiling water into the roasting pan to come a quarter of the way up the sides of the springform pan, being careful not to splash any water into the springform pan.
Place the roasting pan in the oven. Immediately reduce the oven temperature to 300°F. Bake until the center of the cheesecake is almost set and jiggles just slightly, 50 to 60 minutes. Meanwhile, prepare the sour cream layer.
Make the sour cream layer:
Place 2 cups sour cream, 1/4 cup granulated sugar, and 1 tablespoon of the lemon juice in a medium bowl and whisk to combine.
When the cheesecake is baked, carefully remove the roasting pan from the oven. Gently dollop the sour cream topping over the top. Spread it into an even layer with a small offset spatula or back of a spoon. Return the roasting pan to the oven and bake for 15 minutes more.
Remove the roasting pan from the oven. Let the cheesecake cool in the water bath for 1 hour. Remove from the roasting pan and discard the foil. Refrigerate uncovered until completely cool and firm, at least 8 or up to 24 hours.
Make the caramel apple topping:
Place 2 tablespoons unsalted butter, 1/2 cup muscovado or packed dark brown sugar, 1/2 cup heavy cream, and 1/4 teaspoon kosher salt in a large skillet and bring to boil over medium heat, stirring constantly.
Reduce the heat to maintain a gentle simmer and cook until thickened slightly, 3 to 4 minutes. Add the reserved apples and cook, stirring gently to keep the apples intact, until the apples are glazed in a creamy caramel sauce, about 2 minutes.
Remove the pan from the heat. Add the remaining 1 tablespoon lemon juice and 1/2 teaspoon vanilla extract and stir to combine. Let cool until room temperature, about 25 minutes.
When ready to serve, run the small offset spatula around the cheesecake. Remove the sides of the pan. Transfer the cheesecake to a serving plate. Top with the caramel apples just before slicing and serving.
