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Preheat the oven to 350°F. Grease a foil-lined 9-inch square baking pan, with foil extending at 2 opposite sides for handles. For the cake, beat butter and 1/4 cup sugar in a large bowl with an electric mixer until creamy. Beat in egg yolks one at a time. Fold in flour and baking powder. Stir in milk. Beat egg whites in medium bowl with electric mixer until stiff peaks form, adding 1 tsp sugar in a trickle. Gently fold egg whites into cake batter. Spoon into prepared pan. Bake for 12 mins. For the cheesecake filling, beat cream cheese, sour cream, sugar, eggs, cornstarch and caramel topping in large bowl until smooth. Remove cake from oven. Spread with the cheesecake filling. Bake for 15 mins. For the apple crumble topping, mix butter, sugar, flour and egg in a medium bowl. Remove cheesecake from oven. Sprinkle with grated apple and the crumble topping. Bake for 20 mins. Cool cake in pan on a wire rack. Dust with powdered sugar and cut into squares to serve.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Peel, core, and spiral-slice apples in seconds — pie prep
Four cheese knives — soft, hard, crumbly, spreading for cheese boards