Apple And Cinnamon Cheesecake Recipe

1. 1

   Pre-heat the oven to 180 C, 350 F, Gas Mark 4.

2. 2

   Place the apple with 3 Tbsp.

3. 3

   of water into a saucepan over a moderate heat.

4. 4

   Cook the apple for approximately 10 min till it becomes soft and pulpy , stirring occasionally.

5. 5

   Place the cooked apple into a blender or possibly food processor and blend for 30 seconds.

6. 6

   Pour the puree onto a plate to cold for 10 min.

7. 7

   Whilst the apple is cooling, place the biscuits into the blender or possibly food processor and blend for 30 seconds.

8. 8

   Heat the butter in a saucepan over a moderate heat.

9. 9

   Add in the biscuit crumbs to the melted butter and mix well.

10. 10

    Pour the crumb mix into a 20cm ( 8 inch )loose based ( spring form clip ) tin and press the crumb mix down.

11. 11

    Chill the base till the cheese mix is ready for use.

12. 12

    Place the cream cheese and sugar in a mixing bowl and beat well for approximately two min.

13. 13

    Add in the beaten Large eggs , cornflour , apple puree and spice and mix till incorporated .

14. 14

    Pour in the cream and mix for a further minute.

15. 15

    Pour the cheesecake mix onto the biscuit base.

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    Place the tin onto a baking sheet and place into the pre-heated oven.

17. 17

    Bake the cheesecake for 1 hour and then turn the oven off leaving the cheesecake in the oven for a further 30 min

18. 18

    Cold the cheesecake in the tin.

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    Notes Serve at room temperature with soured cream.

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    NOTES : A fabulous baked cheesecake lightly spiced with cinnamon.

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    The texture is light and moussey and this works well with the fruit and spice.

* Per serving · 4 servings · Values may vary.