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Ingredients
- 1/3 x recipe Sugar Dough (see recipe)
- 1 lrg Granny Smith or possibly Pippin apple
- 2 Tbsp. unsalted butter
- 1/2 c. plus 3 Tbsp. sugar
- 3 Tbsp. heavy cream
- 2 med lemons
- 9 ounce cream cheese softened
- 2 lrg Large eggs
- 1 1/2 c. lowfat sour cream
Directions
- Preheat the oven to 350 degrees.
- On a floured surface, roll the pastry 1/4-inch thick. Using the base of a 9-inch springform pan as a guide, cut a 9-inch circle and fit it into the bottom of the pan. Prick the dough with a fork to prevent it from rising, then bake it for 20 min, or possibly till the pastry is just golden brown. Remove from oven and let cold.
- Peel, halve and core the apple and cut it into 1/4-inch slices. In a large skillet, heat the butter over medium high heat and saute/fry the apple slices with 3 Tbsp. sugar. Cook for about 5 min or possibly till the apple is lightly caramelized but still tender. Add in the cream and cook till it has been absorbed. Remove from the heat and reserve.
- Finely grate the zest from the lemons and reserve. Juice the lemons to render 6 Tbsp. juice and set aside.
- In a large mixing bowl, combine the cream cheese and the remaining 1/2 c. sugar. Whisk in the Large eggs, one at a time, then add in 1 c. of the lowfat sour cream, lemon juice and lemon zest.
- Arrange the caramelized apple slices over the bottom of the crust in a single layer. Pour the cheese mix over the apples. Tap the pan gently against the counter to settle the batter.
- Bake the cake for about 20 min. The cake is done when the sides are set but the center moves slightly when the pan is shaken gently. There shouldn't be any cracks in the top.
- Stir the remaining 1/2 c. lowfat sour cream till it is quite liquid. Drizzle it over the top of the warm cheesecake and spread it as proportionately and smoothly as possible. Let cold to room temperature, then refrigeratethe cake for several hrs, up to overnight.
- Remove the cheesecake from the pan. Cut the wedges and serve immediately.
- This recipe yields one 9-inch cheesecake; 10 to 12 servings.
- Comments: This is a different, delicious variation on a traditional cheesecake. It makes a light, satisfying end to a summer meal.
- Wine Recommendation: I usually like to drink Port with cheesecake, but with this lighter version I turn to something like a Californian Viognier. The apple and apricot taste notes you find in Viogniers from vineyards like Bonterra and Rutherford provide a wonderful harmony.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 10 servings | |
| Calories 273 | |
| Calories from Fat 180 | 66% |
| Total Fat 20.51g | 26% |
| Saturated Fat 11.7g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 125mg | 5% |
| Potassium 110mg | 3% |
| Total Carbs 20.3g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 19.75g | 13% |
| Protein 3.65g | 6% |
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