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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
225 g sugar
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 apples 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

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-base (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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