Manjar Cheesecake with Cinnamon Apples
hasn’t fallen below the spell of dulce de leche or, because it’s referred to as in
Chile, manjar? On this seductive cheesecake, chef Pilar Rodriguez, from
Santa Cruz within the Colchagua wine area, bakes the wealthy filling in an
oatmeal crust and tops every slice with cinnamon-scented, sauteed apple
See different associated recipes in The Flavors of Chile.
Yield: Eight servings
Preparation time: about 1¼ hours, plus unattended cooling time
Shelf life: Three days
1½ cups crumbled oatmeal (digestive) biscuits
Three tablespoons granulated sugar
½ teaspoon salt
Three tablespoons, plus 2 tablespoons softened unsalted butter, divided
1 tablespoon unflavored gelatin
1/Three cup milk
Four ounces whipped cream cheese
Three massive eggs, crushed
1½ cups manjar or dulce de leche
Four crisp crimson apples, akin to Macoun
½ cup granulated sugar
1 teaspoon floor cinnamon
1. Warmth the oven to 325 F. Warmth a kettle of water till boiling. Place a deep 9 x 13–inch baking pan within the oven.
Within the bowl of a meals processor, mix the biscuits, sugar and salt
and pulse till pretty finely floor, or crush by hand. Add the three
tablespoons of butter and mix. Switch to an Eight-inch sq. baking pan
and press firmly to cowl evenly. Bake for 12 minutes, take away and funky
on a wire rack for five minutes.
Three. Put together the filling: Sprinkle the
gelatin on the chilly milk and let sit for two minutes. Within the meals
processor or by hand, beat the cream cheese, eggs and gelatin combination
till properly blended. Add the manjar and blend till clean. Unfold the
combination evenly over the biscuit base.
Four. Place the cheesecake pan
contained in the bigger pan within the oven. Fill the bigger pan at the least midway
with boiling water and bake till the middle is agency, about 1 hour.
Take away the pans from the oven and let the cheesecake cool utterly in
the water, about 2 hours. Take away the cheesecake pan, cowl and
refrigerate for at the least 6 hours.
5. Peel, core and minimize the apples
into eighths. Soften the remaining butter in a skillet. When it bubbles,
add the apples, sugar and cinnamon, turning to coat. Prepare dinner till barely
softened and sugar dissolves. Reduce cake into Eight parts and serve topped
with apple slices.
Dietary Knowledge (per serving): Energy: 520; Ldl cholesterol: 120 mg; Sodium: 290 mg; Fats: 19 g; Dietary Fiber: 2 g
Ingredient Value Sheet
|1 half of cups crumbled oatmeal (digestive) biscuits||$.51-.89|
|Three tablespoons granulated sugar||$.06-.10|
|Three tablespoons softened unsalted butter, plus 2 tablespoons for the apples||$.22-.36|
|1 tablespoon unflavored gelatin||$.11-.19|
|1/Three cup milk||$.08-.14|
|Four ounces whipped cream cheese||$1.02-1.70|
|Three massive eggs, crushed||$.36-.60|
|1 half of cups manjar or dulce de leche||$2.99-Four.99|
|Four crisp crimson apples, akin to Macoun||$1.99-Three.32|
|half of cup granulated sugar||$.14-.24|
|1 teaspoon floor cinnamon||$.06-.10|
Joanna Pruess is a daily contributor to Specialty Meals Journal.