Apple caramel cheescake
Cakes
1 recipe 9-inch Junior’s sponge cake crust (see recipe) 3 large firm, crisp red-skinned apples (such as Gala or Jonathan) ½ cup apple cider or apple juice 1 tablespoon plus ¼ cup cornstarch (divided) 1 tablespoon plus 1⅓ cups sugar (divided) ¼ teaspoon ground cinnamon 3 packages (8 ounces each) cream cheese, room temperature 1 tablespoon vanilla extract 2 extra-large eggs ⅔ cup heavy or whipping cream APPLE CARAMEL TOPPING: 2 large firm, crisp red-skinned apples Juice of 1 large lemon 1 cup caramel ice cream topping JUNIOR'S SPONGE CAKE CRUST (MAKES ONE 9-INCH CRUST) ⅓ cup sifted cake flour ¾ teaspoon baking powder Pinch of salt 2 extra-large eggs, separated ⅓ cup sugar 1 teaspoon pure vanilla extract 2 drops pure lemon extract 2 tablespoons unsalted butter, melted ¼ teaspoon cream of tartar
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