INGREDIENTS

INSTRUCTIONS

Pre-heat the oven to 180 C, 350 F, Gas Mark 4.
Place the apple with 3 tablespoons of water into a saucepan over a
moderate heat. Cook the apple for approximately 10 minutes until it
becomes soft and pulpy , stirring occasionally.
Place the cooked apple into a blender or food processor and blend for
30 seconds. Pour the puree onto a plate to cool for 10 minutes.
Whilst the apple is cooling, place the biscuits into the blender or
food processor and blend for 30 seconds.
Melt the butter in a saucepan over a moderate heat. Add the biscuit
crumbs to the melted butter and mix well. Pour the crumb mixture into
a 20cm ( 8 inch )loose based ( spring form clip ) tin and press the
crumb mixture down. Refrigerate the base until the cheese mixture is
ready for use.
Place the cream cheese and sugar in a mixing bowl and beat well for
approximately two minutes. Add the beaten eggs , cornflour , apple
puree and spice and mix until incorporated . Pour in the cream and
mix for a further minute.
Pour the cheesecake mixture onto the biscuit base. Place the tin onto
a baking sheet and place into the pre-heated oven.
Bake the cheesecake for 1 hour and then turn the oven off leaving the
cheesecake in the oven for a further 30 minutes
Cool the cheesecake in the tin.
Notes Serve at room temperature with soured cream.
Converted by MC_Buster.
NOTES : A fabulous baked cheesecake lightly spiced with cinnamon. The
texture is light and moussey and this works well with the fruit and
spice.
Converted by MM_Buster v2.0l.

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