When I made this, I left out the optional extras, as I was just serving it at home (yes, I love cheesecake that much, ha ha) and wanted to keep the hassle for a minimum. If you have the time, though, I don’t think that you have to be a master pastry chef (or brilliant artist) to include them.
As for the cheesecake itself, just remember these tips, and you should have no problem at all with this recipe: (1) Let the ingredients sit for half an hour at room temperature before starting. (2) Thoroughly blend the cheese and sugar before adding anything else. (3) Avoid over-beating. (4) Don’t over-bake (start checking it at the minimum baking time).
1 1/4 cups finely chopped toasted walnuts
2/3 cup all-purpose flour
1/3 cup butter, melted (I used Land O’Lakes)
2 8 ounce package cream cheese, softened (I used Philadelphia)
1 14 ounce can (1-1/4 cups) sweetened condensed milk
1/2 cup frozen apple juice concentrate, thawed; or 1/4 cup frozen apple juice concentrate, thawed, plus 1/4 cup apple brandy
1/2 cup finely chopped, peeled apple
1 – 2 medium apples, such as Jonathan or Golden Delicious, cored and cut into thin slices
1/4 cup caramel ice-cream topping
Optional garnishes: Apple Rose (composed of the apples of your choice), White Chocolate Leaves (composed of 6 ounces vanilla flavored candy coating, three tablespoons light corn syrup, and powdered sugar)
8-inch or 9-inch round baking pan
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Thanks to Recipe.com for this delicious recipe for toffee apple cheesecake.