"First attempt at miniature apple cheesecakes topped with brulee"

• 1 C. Graham cracker crumbs
• 2 T. finely-diced walnuts - can be omitted
• 2 oz. (half stick) butter
• 1 lb. softened creme cheese
• 2 eggs
• 2 oz. apple juice
• 1/4 C. sugar
• 1 T. vanilla
• 1 T. maple syrup
• 1 T. molasses
• 1 T. Pernod or other licorice-flavored liqueur
• 1/2 t. cinnamon
• 1/2 t. ground cloves
• dash salt
• 2 apples, cut in 1/8 inch slices
• Approximately additional 1/2 C. sugar for brulee

Directions:

I first made this recipe this week. It was good, and I'm going to make it better.

This dish requires three unusual pieces of kitchen equipment:
An immersion blender- see notes
Four-inch springforms
Blow torch - see notes


Preparations:
Assemble springforms
Spray inside of springforms with lubricant- see notes
Melt butter
Mix butter, Graham crackers, and diced nuts
Divide the mixture evenly into the bottom of the springforms
Flatten- see notes
Set aside

Slice the apples
In a saute pan over medium low heat, cook the apple slices to soften

In a large saucepan, combine apple juice, vanilla, maple syrup, molasses and sugar
Add liqueur, cinnamon, cloves, salt, and eggs
Mix with the immersion blender
Bring to a heat low enough the eggs won't cook
Cut the creamcheese into two-ounce slabs
Microwave until slightly warm
Slowly add the slabs of soft creamcheese to the liquid in the saucepan, using the immersion blender to thoroughly incorporate into the mix - see notes


Directions:
Prepare springforms
Preheat oven 320 F
Dice the apple into 1/4" pieces
Cook the apple pieces
Make the filling
Add the apple to the mixture
Pour into prepared springforms
Scree- see notes
Bake 20 minutes, rotating halfway

Remove from oven and allow to cool
Run a thin blade around the edge to separate from springform
Remove ring of springform
Refrigerate several hours until solid
When solid, remove from base of springform

For service spread an even 1/16"-thick layer of sugar on top of the cakes - approximately 1 T.
Heat with a blowtorch until melted - see notes
Serve immediately- see notes


Notes:
Softening cream cheese to room temperature, then beating in a mixer, leaves the cream cheese in curds. Warming in a saucepan with liquids and beating with an immersion blender makes a finer, preferable, batter.

You might think, having a crust with butter in it, it should be easy to separate the cakes from the springforms. However, once refrigerated, the butter congeals, and the lubricant makes it easier to remove the springform bottoms.

The easiest way to flatten the Graham cracker mixture against the bottom of the springform is by pressing with the flat bottom of a glass

Scree refers to using the tines of a fork to push the pieces of apple down into the batter, leaving a smooth liquid surface on top

Kitchen support stores sell little blowtorches they claim will make brulee. They're expensive ($50), and lack power. Home Depot sells the Bernzomatic UL100 ($17), which makes the job easy.

Apples turn brown. The same thing happens to the apples in this dish, limiting the advance time for making it. It is best prepared soon before serving. One day maximum.

Calories: 350