BILLS20086
CRUST
1/3 cup sugar
1/3 cup butter or margarine
1 tbsp solid shortening
1/4 tsp vanilla
1 cup flour
1/8 tsp salt
FILLING
4 cup apples, peeled, cored, slice
16 oz cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
TOPPING
1/3 cup sugar
1 tsp ground cinnamon
1/3 cup sliced almonds
Directions
In medium mixer bowl, beat sugar, margarine, shortening, and vanilla
on medium speed of electric mixer til combined. Blend in flour and
salt until crumbly. Pat onto the bottom of a 9" springform pan. Set
aside. Place apple slices in a single layer in a shallow baking pan.
Cover with foil. Bake in a 400~ oven for 15 minutes. Meanwhile, in a
large mixer bowl, beat the cream cheese, sugar and vanilla until
fluffy. Add the eggs, all at once, beating on low speed just until
combined. Pour into dough-lined pan. Arrange warm apple slices on top
of filling. Combine the remaing sugar and cinnamon. Sprinkle, with
the almonds, on top of the warm apples. Bake, at 400~, for 40 minutes
or until golden. Cool. Remove sides and place cake on serving
platter. Cover; chill 4-24 hours before serving.
Servings: 12 slices
Bavarian Apple Cheesecake * Recipe brought to you by Recipe Ideas
Categories: Apple; Cheesecake; Dessert; Fruit; German
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into the distant past, at least as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these ancient recipes were just simple pictorial instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to experts in ancient history are some ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Progressing into The time of the romans around 25BC a man called Apicius assembled a few documents describing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals were divided into starters, entrees and afters, a very modern way of dining. Aspicius describes how the Roman chefs made use of a wide range of spices, including many that are still in use today such as basil, mint and dill. Moving on, there are some recipe books dating from the fourteenth century : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that we all know today, but rather recipes for the types of food on the menus of the rich people of that time. Later, in the 15th century, the Crusaders brought back many foods, spices and herbs from the holy land, including spices like basil and rosemary. These new foods and tastes led to an outbreak in manuscripts on cookery, the majority of which still exist in private collections. During the next few hundred years, the powerful families of the West competed with each other to offer the most exotic banquets, and consequentially the best chefs and their collection of recipes increased in prestige. However, it was during the 1800s that cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, recipe books are in great demand, due to better eduction, people having increased free time and a general increase in wealth. |
We hope you enjoy this Bavarian Apple Cheesecake _ recipe.
