Junior's Apple Caramel Cheesecake

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Serious Eats


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For the apple filling:

3 large firm, crisp red-skinned apples

1/2 cup apple cider or apple juice

1 tablespoon cornstarch

1/4 teaspoon ground cinnamon


For the cheesecake:

Three 8-ounce packages cream cheese (use only full fat), room temperature

1 1/3 cups sugar

1/4 cup cornstarch

1 tablespoon pure vanilla extract

2 extra-large eggs

2/3 cup heavy or whipping cream

For the apple-caramel topping:

2 large firm, crisp red-skinned apples

Juice of one large lemon

1 cup caramel or butterscotch ice cream topping

Junior’s Sponge Cake Crust - makes one 9-inch crust

1/3 cup sifted cake flour

3/4 teaspoon baking powder

Pinch of salt

2 extra-large eggs, separated

1/3 cup sugar

1 teaspoon pure vanilla extract

2 drops pure lemon extract

2 tablespoons unsalted butter, melted

1/4 teaspoon cream of tartar

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