Title: Newfoundland Bakeapple Cheesecake
Categories: Canadian Cheesecake
Yield: 4 Servings

		Crust:
1/2	c	Margarine (melted)
1 1/2	c	Graham cracker crumbs
1/4	c	Sugar
		Filling:
16	oz	Cream cheese
3		Eggs (separated)
1/2	c	Sugar
2	tb	Flour
1/2	ts	Salt
2/3	c	Undiluted evaporated milk
1	ts	Vanilla extract
1	ts	Lemon zest
1	tb	Lemon juice
1/4	c	Sugar
		Bakeapple Sauce:
2	c	Bakeapples
1	c	Sugar
2	tb	Corn starch
1/2	c	Water
1	ds	Tabasco [very optional]

Crust: Prepare 9 spring form pan by greasing with margarine, Dusting lightly with flour. Preheat oven to 350F. Melt margarine, add crumbs and sugar. Mix until mixture is moist and crumbly. Press against bottom and sides of greased spring form pan. Bake 10-12 minutes at 350F. Cool

Filling: Reduce oven temperature to 325F. Beat cream cheese well Blend in egg yolks, 1/2 cup sugar, flour and salt. Beat well until smooth. Add evaporated milk, vanilla, lemon zest and juice, beat mixture until totally free from lumps. In a small bowl, beat egg whites until they form soft peaks. Add 1/4 cup of sugar and continue to beat until whiles are stiff. Fold egg whites into cream cheese mixture. Pour cream cheese mixture into baked crumb crust and bake at 325F for 40-60 minutes or until it sets. Cool cheese cake to room temperature, apply bakeapple sauce (see below) over the top, then refrigerate until serving time.

Bakeapple Sauce: Simmer bakeapples in a little water until tender (about 10 minutes) Add sugar and simmer another 5 minutes. Mix cornstarch with enough water to form a paste. Stir into bakeapples and continue stirring until thickened and smooth.

bc@baccalieu.com

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