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Big Apple Cheesecake

June 6, 2017
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Today we’re going to revisit one of our most popular recipe posts from back in September 2015, The Big Apple Cheesecake. Inspired by my former home of Manhattan, this is sure to tantalize your tastebuds. New York City epitomizes everything that is great about America… it’s vibrant, culturally diverse, and rooted in patriotism.  So, I couldn’t think of a better way to represent this great city than with a unique recipe that combines American Apple Pie and New York Style Cheesecake.  Baked in a hollowed-out apple, the ricotta cheesecake filling is unexpectedly enhanced by a sharp Fontinella flavor (reminiscent of the cheddar often added to traditional apple pie recipes).  Topped off with Italian biscotti and an edgy raspberry liqueur sauce, it’s the best of Manhattan on a plate!

BIG APPLE CHEESECAKE
STUFFED APPLES
  1. 1 cup of Fontinella (shredded)
  2. 1 cup of Ricotta
  3. 4 apples (I recommend Pink Ladies)
  4. 1/3 cup of granulated sugar
  5. 1 tablespoon of raspberry liqueur
  6. 1 egg (separated)
  7. 3-4 biscotti cookies (crumbled)
SAUCE
  1. 1 tablespoon of raspberry liqueur
  2. 1 tablespoon of sweetened condensed milk
  3. 3 tablespoons of raspberry jam
INSTRUCTIONS
  1. Preheat the oven to 350 degrees Fahrenheit. Grease a cookie sheet or 8 x 8 inch cake pan and set aside.
  2. To make the raspberry liqueur sauce, add all the sauce ingredients to a small saucepan. Cook over medium heat until starts to boil (approximately 1 minute). Make sure to stir continuously throughout the process. After the minute is up and/or the mixture is smooth, remove from heat immediately. Set aside to cool.
  3. To prepare the apples, slice off the tops of the apples (as if you were cutting off a thin lid). Then with a spoon carefully gut out the center of the apples, making them into mini bowls. Make sure to leave approximately 1 centimeter thickness for the apple walls. Do not puncture the bottom. Set aside.
  4. To make the Cheese filling, add the Ricotta cheese, Fontinella Cheese, sugar, egg yolk, and raspberry liqueur to a stand mixer. Mix on low until fully combined. It should have a bit of a lumpy consistency.
  5. Separately, whip the egg white until soft peaks are formed. Then add the whipped egg whites to the cheese filling. Mix gently using a spatula until fully combined.
  6. Spoon the cheese filling into the gutted apples. Leave approximately 1/2 to 1 centimeter space at the top of the apple. Place the filled apples directly on the cookie sheet or cake pan and bake for approximately 20-25 minutes.
  7. Once fully baked, remove the apples from the oven and set aside to cool for 5 -10 minutes. Once slightly cooled, carefully plate the apples, top off with the crumbled biscotti, and pour the raspberry liqueur sauce on top. Enjoy!

Now that you have the recipe, let’s go through each step together. Preheat the oven to 350 degrees Fahrenheit. Grease a cookie sheet or 8 x 8 inch cake pan and set it aside.  To make the raspberry liqueur sauce, add 1 tablespoon of raspberry liqueur, 1 tablespoon of sweetened condensed milk, and 3 tablespoons of raspberry jam to a small saucepan. Cook over medium heat until it starts to boil (approximately 1 minute). Make sure to stir the sauce continuously throughout the process. After the minute is up and/or the mixture is smooth, remove it from the heat immediately. Set the raspberry liqueur sauce aside to cool.

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To make the filling, add 1 cup of Ricotta cheese, 1 cup of shredded Fontinella Cheese, 1/3 cup of granulated sugar, 1 egg yolk, and 1 tablespoon of raspberry liqueur to a stand mixer. Mix on low until the ingredients are fully combined. It should have a bit of a lumpy consistency. 

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Separately, whip 1 egg white until soft peaks are formed. Then add the whipped egg whites to the cheese filling. Mix gently using a spatula until fully combined.

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To prepare the apples, slice off the tops of 4 apples (as if you were cutting off a thin lid). Then with a spoon carefully gut out the center of the apples, making them into mini bowls. Make sure to leave approximately 1 centimeter thickness for the apple walls. Do not puncture the apple bottoms.

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Spoon the cheese filling into the gutted apples. Leave approximately 1/2 to 1 centimeter space at the top of the apple.

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Place the filled apples directly on the cookie sheet or cake pan and bake for approximately 20-25 minutes.

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Once fully baked, remove the apples from the oven and set aside to cool for 5 -10 minutes.

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Once slightly cooled, carefully plate the apples, top off with the crumbled biscotti, and pour the raspberry liqueur sauce on top. Enjoy!

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Enjoy, my friends!

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