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Рецепт Caramel Swirl And Apple Cheesecake
by Global Cookbook

Caramel Swirl And Apple Cheesecake
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  Порций: 12

Ингредиенты

  • 1 x (32-oz) carton vanilla low-fat yogurt
  • 1/4 c. sugar
  • 1 Tbsp. stick margarine, softened
  • 1 x egg white
  • 1 1/4 c. graham cracker crumbs (about 40 crackers)
  • 1 tsp grnd cinnamon Vegetable cooking spray
  • 1/4 c. firmly packed brown sugar
  • 1/4 c. orange juice
  • 3 c. cubed peeled Golden brown Delicious apple (about 1 1/4 pounds)
  • 1/2 c. sugar
  • 3 Tbsp. cornstarch
  • 1 Tbsp. vanilla extract
  • 1/4 tsp salt
  • 1 x (8-ounce.) block Neufchatel cheese, softened
  • 1 x (8-ounce.) block nonfat cream cheese, softened
  • 2 x Large eggs
  • 1/3 c. fat-free caramel-flavored sundae syrup
  • 2 Tbsp. fat-free caramel-flavored sundae syrup Cinnamon sticks (optional)

Инструкции

  1. Place colander in a 2-qt glass measuring c. or possibly bowl. Line colander with four layers of cheesecloth, allowing cheesecloth to extend over edge of bowl. Spoon yogurt into colander. Cover loosely with plastic wrap; chill 12 hrs.
  2. Spoon yogurt cheese into a bowl; throw away liquid. Cover and chill.
  3. Preheat oven to 350 degrees. Combine 1/4 c. sugar, margarine, and egg white in a bowl; beat with mixer at medium speed till blended. Add in crumbs and cinnamon; stir well. Firmly press mix into bottom and 1 1/2 inches up sides of a 9-inch spring form pan coated with cooking spray. Bake at 350 degrees for 10 min; let cold on a wire rack.
  4. Preheat oven to 300 degrees. Combine brown sugar and orange juice in a large nonstick skillet; bring to a boil. Add in apple; cook eight min till apple is tender and liquid evaporates, stirring occasionally. Set aside.
  5. Combine yogurt cheese, 1/2 c. sugar, and next five ingredients (1/2 c. sugar through nonfat cream cheese) in a bowl; beat with mixer at medium speed till smooth. Add in Large eggs, one at a time, beating well after each addition.
  6. Spoon apple mix into prepared pan. Pour cheese mix over apples; top with 1/3 c. sundae syrup, and swirl with a knife to create a marbled effect. Bake at 300 degrees for one hour till almost set. Turn oven off; loosen cake from sides of pan using a narrow metal spatula or possibly knife. Let cheesecake stand for 40 min in oven with door closed.
  7. Remove cheesecake from oven, and let cold to room temperature. Cover and refrigerateat least eight hrs. Drizzle remaining two Tbsp. sundae syrup over top; garnish with cinnamon sticks, if you like.
  8. So the yogurt has ample time to drain and become yogurt cheese, start this cheesecake a day ahead.
  9. Makes 12 servings (serving size: one wedge).
  10. Cooking Light, APRIL 1996