Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Apple And Cinnamon Cheesecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Bramley apples, peeled and
roughly
chopped
50 Gram(s) Unsalted butter, 2oz
125 Gram(s) Digestive biscuits, 4oz
2 200 g Creamery Lite soft
Cream cheese
2 Sized eggs, beaten
3 Teaspoon(s) Cornflour
2 Teaspoon(s) Ground cinnamon
200 Double cream, 7 floz
Directions:
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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1222
Calories From Fat: 1056
Total Fat: 120.2g
Cholesterol: 357mg
Sodium: 1442.4mg
Potassium: 1011.8mg
Carbohydrates: 24g
Fiber: 10.9g
Sugar: 8.5g
Protein: 22.9g


Scale this recipe to Servings [?]