APPLE SPRING ROLL CHEESECAKE

By mluoceanbeach

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Ingredients

INGREDIENTS:
GRANOLA CRUST (OPTIONAL)
2 oz Brown Sugar
4 oz Margarine
8 oz Graham Cracker Crumbs
2 oz Old Fashioned Oats
2 oz Almonds, Sliced
1 oz Coconut, Shredded
CHEESE CAKE BASE
INGREDIENTS:
2 1/2 lbs Cream Cheese
8 oz Granulated Sugar
4 Fresh Eggs
2 tsp Vanilla Extract
2 each Lemon Zest
APPLE FILLING
INGREDIENTS:
2 Granny Smith Apples, Peeled Sliced & Diced
1 TBSP Butter
Zest of 1 Orange
1 tsp Cinnamon
1 tsp Ginger
Juice from 1 Orange
APPLE CARAMEL
INGREDIENTS:
Granulated Sugar
Butter
Heavy Cream
Apple Juice Concentrate
SPRING ROLL
INGREDIENTS:
Spring Roll Wrappers
Frying Oil
Cinnamon Sugar

Details

Servings 6
Adapted from acrestaurantweek.com

Preparation

Step 1

Granola crust
PREPARATION:
If you choose to give your recipe a crust, combine margarine and sugar until blended well. Add all dry ingredients and mix to combine. Press the mixture into a 9” X 13” greased pan. Bake at 350°F until golden brown.

Cheese cake base
PREPARATION:
Combine softened cream cheese with sugar, vanilla and lemon zest. Add eggs one at a time. If you’ve made the Granola Crust, spread Cheese Cake Base over cooled crust. (If you’ve opted not to have a crust, spread the mixture into a greased 9” X 13” pan lined with parchment paper.) Bake for 20 – 25 minutes at 250°F. Allow to cool.

Apple filling
PREPARATION:
Place the butter and orange juice in pan, add diced apples and sauté until slightly cooked, about three to four minutes. Add the cooled apple filling on top of cooled cheesecake and freeze.

PREPARATION:
Caramelize granulated sugar. When desired color is reached, add a small amount of butter, heavy cream and some apple juice concentrate to taste.

ASSEMBLY:
Cut frozen Apple-Topped Cheese Cake into finger size portions. Wrap individual portions in a Spring Roll and fry, then toss in Cinnamon Sugar and top with Apple Caramel. A second option is to bake the cheesecake with the crust and serve with the warmed apples as a sauce.