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LOCATION: Recipes >> Desserts Cheesecake >> Apple And Cinnamon Cheesecake

Print this Recipe    Apple And Cinnamon Cheesecake

3 Bramley apples, peeled and roughly chopped
50 grams unsalted butter, (2oz)
125 grams digestive biscuits, (4oz) or Graham Crackers
400 g cream cheese
2 medium sized eggs, beaten
3 teaspoons cornflour
2 teaspoons ground cinnamon
200 milliliters double cream, (7 floz)

Preheat 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 preheated 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.

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