| Apple and Cinnamon Cheesecake |
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| INGREDIENTS: CRUST 375 ml cake flour 120 ml icing sugar 150 g unsalted butter, cubed FILLING 2 x 250 g tubs LANCEWOOD medium fat cream cheese 125 ml sugar 3 extra large eggs – 1 separated 20 ml cake flour 5 ml vanilla essence 250 ml cream TOPPING 3 Granny Smith apples, peeled and thinly sliced 60 ml sugar 3 ml cinnamon 100 g pecan nuts, roughly chopped |
METHOD: In a food processor combine the ingredients for the crust and pulse until the mixture comes together. Press the dough onto the bottom of a 23 cm spring form tin. Refrigerate until firm. Bake blind in a preheated oven at 220°C for 5 - 7 minutes. Remove and leave to cool. Line the sides of the tin with baking paper. Beat the cream cheese, sugar, 2 eggs and 1 egg yolk together until smooth. Add the flour and the essence. Whip the cream until stiff and the egg white until soft peaks form. Fold both into the cream cheese mixture. Spoon into the prepared crust. Toss the apples in the sugar and cinnamon and arrange on top. Top with the pecan nuts. Bake in a preheated oven at 170°C for 40 minutes. Switch off oven and leave to cool in the oven. Serve with cream. |
