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1
Pre-heat the oven to 180 C, 350 F, Gas Mark 4.
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2
Place the apple with 3 Tbsp.
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of water into a saucepan over a moderate heat.
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4
Cook the apple for approximately 10 min till it becomes soft and pulpy , stirring occasionally.
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5
Place the cooked apple into a blender or possibly food processor and blend for 30 seconds.
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6
Pour the puree onto a plate to cold for 10 min.
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7
Whilst the apple is cooling, place the biscuits into the blender or possibly food processor and blend for 30 seconds.
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8
Heat the butter in a saucepan over a moderate heat.
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9
Add in the biscuit crumbs to the melted butter and mix well.
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10
Pour the crumb mix into a 20cm ( 8 inch )loose based ( spring form clip ) tin and press the crumb mix down.
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11
Chill the base till the cheese mix is ready for use.
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12
Place the cream cheese and sugar in a mixing bowl and beat well for approximately two min.
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13
Add in the beaten Large eggs , cornflour , apple puree and spice and mix till incorporated .
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14
Pour in the cream and mix for a further minute.
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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.
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Bake the cheesecake for 1 hour and then turn the oven off leaving the cheesecake in the oven for a further 30 min
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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.
