djwtwo has added a photo to the pool:
I saw a photo of a very similar cheesecake on Reddit a few weeks back, and since I almost always make a cheesecake as one of my Thanksgiving desserts. I don't remember if the other photo had a recipe associated with it, but I winged this one, since I've made all the components for other recipes in the past.
Took advantage of natural light coming into the dining room to shoot this, which I don't get the opportunity to do very often with my food photography. Just light coming in from the window to the left, with a white reflector to the right of the scene to act as fill.
Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/3s @ ƒ/4.8, ISO100. Color finishing in Aperture.
Ingredients
For the crust
6-7 graham crackers, crushed into fine crumbs
1/2 c. sugar
4 tbl. melted butter
For the cheesecake
2 lb. cream cheese, room temperature, cut into 1" cubes
1 c. sugar
4 large eggs, room temperature
1 tsp. lemon zest
4 oz. apple butter
1 c. salted duck fat caramel
1/4 c. sour cream
1/4 c. pecans, toasted and chopped lightly
For the "roses"
4 pink- or red-skinned apples (Fuji, Pink Lady, Red Delicious)
2 c. sugar
4 c. water
juice of 1 lemon
red food color
Directions
Brush the sides and bottom of a 10" springform pan with melted butter. Line the bottom and sides with parchment, and brush the parchment with melted butter. Preheat your oven to 350°F.
Combine the graham cracker crumbs, sugar, and melted butter and press into the bottom of the pan. Bake for 15 minutes, until starting to brown and set. Remove from the oven and set aside. Reduce the oven temperature to 325°F and place a roasting pan on the middle rack.
In a stand mixer, combine the cream cheese and sugar. Beat with the paddle until sugar and cream cheese are well-integrated, light, and fluffy. Beat in the eggs one at a time, stopping to scrape down the mixer after each addition. Add the lemon zest, apple butter, sour cream, and 1/3 c. of the caramel, beat until combined. Pour mixture into the prepared pan and tap a few times to level.
Bring some water to a boil. Line the outside of the springform pan with a double thickness of aluminum foil, and place the springform into the roasting pan. Fill the roasting pan with hot water to come about 1 1/2" up the side of the springform pan. Bake 55-60 minutes until set on the edges and the center still jiggles like jello, then turn off the oven and let sit in the oven for another hour. Remove from the oven, cool to room temperature, then refrigerate overnight.
To make the apple roses, bring the water, sugar, and lemon juice to a boil. Peel two of the apples, core all of them, then slice them 3/16" thick on a mandoline perpendicular to the core. Once sliced, cut the slices in half and add to the boiling syrup. Let sit until the apples are softened, then remove and allow to dry a bit. Alternating peeled and unpeeled slices, form roses (if you Google a bit, there are several sites and YouTube videos that will show this in better detail than I can describe here.) I set the formed roses into a mini muffin pan to dry a bit. Right before using, take 1/2 c. of the syrup and a few drops of red food color and reduce by half on the stove; brush this syrup lightly on the tops of the roses.
Remove the cooled cheesecake from the pan and place on the serving dish. Top with the remaining caramel sauce, and arrange the apple "roses" and chopped pecans on the caramel (the caramel will help hold the bottoms of the roses together.)
Serve promptly. If you've got some time before you're going to serve, don't apply the roses until you're close to serving time, as some liquid will weep out and thin the surrounding caramel over time.
via Recipes to Share Pool http://www.flickr.com/photos/djwtwo/15893056141/in/pool-34955636712@N01
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