Desserts Cheesecake: Apple And Cinnamon Cheesecake by Recipe Cottage

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	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.