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
We can read the history of `recipes` way back into the far past, at least as far as early Egypt, and quite possibly further than that. In practice though, generally, these old recipes were just primitive hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe found, according to food historians is a collection of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius assembled a collection of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and afters, something we still use today. Aspicius also describes how the ancient Romans used many different spices and herbs, including a few that will be familiar to modern cooks for example bay, mint and parsley. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from the East, including coriander, parsley, basil and rosemary. These new culinary innovations prompted an explosion in manuscripts on food, most of which are kept safe in private libraries. The introduction of the TV brings us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Bavarian Apple Cheesecake _ recipe.
