CLICK HERE FOR BLOGGER TEMPLATES AND MYSPACE LAYOUTS »
.
.
.

Apple Dulce de Leche Bavarian style cheese cake


Dependable apples wiggle into a smooth bath held by a chocolate cookie base.
Luscious Dulce de Leche and cream cheese envelope the apples for a scrumptious bite.



Over the holiday period I made some treats with a cream cheese component.
However, as most years, I got carried away with the shopping list and slightly over did it a little.
A package of cream cheese sat lonely, waiting patiently to be treated to a sweet presentation.

At this point, you would think that sweets should be the last thing on our minds.
Too many holiday treats anyone?
You can say...I just can't help myself.  
Reasonably indulging is a tamed sport around here ;o))




Since I always keep some favourite...
'Golden Delicious' apples stored in anticipation...
I was ready.


The Golden Delicious is sweet with a silky texture and crisp, thin skin. 
It has a firm, crisp flesh and a fine, smooth texture. 
The rich mellow flavor, and acid content allow the apple to retain its shape and stability when baked or cooked and their skin is so tender and thin that it does not require peeling for most recipes. 
Golden Delicious apples are often made into pies, tarts, crumbles, tarts, cakes and galettes.  Ref.: here



Here is how I created a spiraled departure from the popular Bavarian Apple cake.

Apple Dulce de Leche 
Bavarian style cheese cake
Inspired by Bavarian Apple tortes, Dulce de Leche and chocolate cookies stole the show.  
A rich and creamy smooth caramel blends in perfectly with its cookie base and cooked apples.

serves 8-10 persons

INGREDIENTS:
(American/ Metric measures)

Crust Base:
. 2 cups (180g) chocolate wafer cookie crumbs 
. 1/4 cup (60ml) unsalted butter, melted
Topping:
. 4 cups (1 litre) - 3 medium apples sliced thick (Golden Delicious preferred)
. 1/4 cup (55g) granulated sugar
. 1 tsp. (5ml) ground cinnamon
Filling:
. 1 pkg. x  (8oz./250g) cream cheese, softened 2hrs.
. 1/2 cup (125ml) Dulce de Leche 
. 2 large eggs  
. 2 Tbsp. (30ml) Grand Marnier liquor 
[or 1 Tbsp. (15ml) in pure Vanilla extract]


PREPARATION:
. Pre-heat oven to 450F/230C/Gas7.  Note: oven will be lowered later.
. Position the rack in the center of the oven.
. Lightly oil a 9-inch (23cm) dark springform pan.  Also add a parchment circle bottom to it as well.  Afterwards, place this pan onto a cookie sheet.

1. Crust base: In a medium bowl, mix together the cookie crumbs and melted butter.  Place and pat down the crumbs at the bottom of the parchment lined cake pan.
2. Topping: In another medium bowl, add the peeled, cored and thickly sliced apples with the sugar and cinnamon.  Toss to coat well.  Set aside.
3. Filling: In another medium bowl, cream together the softened cream cheese and Dulce de Leche.  Add the Grand Marnier liquor.   Pour the cream cheese mix over the crust base. 
4. Gently place and arrange apples into a concentric circle.

5. Bake at 450F/230C/Gas7 for the first 10 minutes.  Reduce the heat  to 400F/200C/Gas6 for the last 40 minutes.  Note: If pan is of a light color, bake 5 minutes less.
6. Remove the cake pan from the oven and onto a rack to cool for 90 minutes.  Afterwards, place a plastic wrap ajar on the cake pan and refrigerate for a minimum of 1 hour.  Overnight is best.  Serve and enjoy.





Alright, although this is not exactly apple picking season, will you admit this certainly is what you truly desire as a January treat?  

Eat all the salads you can get your mouths to enjoy...and then come for a guiltless slice of my cake.

Ciao for now and flavourful wishes,
Foodessa


Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com




Go HERE for more SWEET creations.


Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here’s other recipes that may be of interest:
- Chocolate Berry Peach cheesecake     
- Fruit Melody velvety-smooth CHEESECAKE...a Food 101-how to
- RICOTTA cheese CHOCOLATE cake with RUM spirit 
- APPLE and Almond cake torte - Gluten-Free
- Italian APPLE butter cake torte
- APPLE cranberry SAMBUCA maple torte cake
- Apple Pecan Raisin spice torte cake