1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1/4 cup sugar
16 ounces cream cheese, room temperature
3 eggs, separated
1/2 cup sugar
2 tablespoons flour, all-purpose
1/2 teaspoon salt
2/3 cup blend cream (10%) or undiluted evaporated milk
2/3 teaspoon vanilla extract
1 teaspoon lemon rind (zest)
1 tablespoon lemon juice
1/4 cup sugar
2 cups bakeapple jam or sauce
2 cups bakeapples
1 cup sugar
2 tablespoons cornstarch
1/4 cup water
- Preheat oven to 350F. Grease 9-inch spring-form pan.
- Melt butter, add crumbs and sugar; mix until mixture is moist and crumbly. Press against bottom and sides of greased springform pan. Bake 10-12 minutes at 350F. Cool.
Reduce oven temperature to 325F. Beat cream cheese well. Beat in egg yolks, then add l/2 cup sugar, Dour and salt. Beat well. Add cream, vanilla, lemon rind and juice; beat mixture until free from lumps.
In a clean bowl, beat egg whites until they reach the soft-peak stage. Beat in 1/4 cup sugar and continue beating until whites are stiff but not dry. Fold egg whites into cream cheese mixture.
Pour cream cheese mixture into baked crumb crust and bake at 325F for 40-60 minutes or until it sets. The mixture will be a bit quivery when removed from the oven, but will set as it cools.
Cool cheesecake to room temperature, apply bakeapple sauce over the top, then refrigerate until serving (preferably 3-4 hours).
Simmer bakeapples in a little water until tender, about 10 minutes. Add sugar and simmer another 5 minutes.
Mix cornstarch with enough water to form a paste. Stir into bakeapples and continue stirring until thickened and smooth.