Apple Cheddar Cheesecake
1/2 cup flour
2 tablespoons sugar
1/2 teaspoon grated lemon peel
1/4 cup butter
1 egg yolk, slightly beaten
1/4 teaspoon vanilla
2 pkgs. (8 oz. each) cream cheese, softened
1 cup (4 ounces) shredded cheddar cheese
1/4 cup milk
3/4 cup sugar
2 tablespoons flour
2 eggs, slightly beaten
1-1/2 cups water
3/4 cups sugar, divided
1 dash salt
3 cups peeled sliced tart apples
2 teaspoons cornstarch
1/2 teaspoon cinnamon
Lemon Crust: Combine flour, sugar and lemon peel; cut in butter until mixture is crumbly. Stir in beaten egg yolk and vanilla until mixture forms dough. Note: Lightly coat fingertips with butter or flour for easier
spreading of dough. Press dough over bottom only of 9-in. springform pan. Bake crust at 400ºF for 5-6 minutes.
Filling: Beat cream cheese and cheddar cheese with milk until fluffy. Combine sugar and flour, gradually beat into cheese mixture. Add eggs, beating to blend. Pour into crust; bake at 375ºF for 30-35 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Apple Glaze: In large saucepan, combine water, 1/2 cup sugar and salt. Bring to a boil. Reduce heat; add apples and poach for 5-6 minutes or until apples are crisp-tender. Drain apples, reserving 1/3 cup liquid. In small saucepan, combine cornstarch, cinnamon and remaining sugar; stir in reserved apple liquid. Cook, stirring until mixture comes to boil and thickens slightly; cool. Arrange apple slices attractively over top of
cheesecake; spoon glaze between apple slices; refrigerate several hours before serving.