Ingredients
- 250g plain sweet biscuits
- 125g melted butter
- 750g cream cheese
- 3/4 cup caster sugar
- 1 teaspoon ground cinnamon
- 3 eggs, separated
- 3/4 cup cream
- 2 medium apples, unpeeled, sliced thinly
- 1 tablespoon lemon juice
- 1 tablespoon demerara sugar
Method
- Process biscuits until fine. Add butter, process until combined. Press mixture over base of tin and refrigerate for 30 minutes.
- Preheat oven to 180˚C (160˚C fan-forced).
- Beat cheese, caster sugar, cinnamon and egg yolks in a medium bowl with an electric mixer until smooth. Beat in cream.
- Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold into cheese mixture in two batches. Pour mixture into tin.
- Combine apple slices and lemon juice in small bowl. Arrange slices, slightly overlapping on top of the cake. Sprinkle with demerara sugar.
- Bake cheesecake about 50 minutes. Cool in oven with door ajar. Refrigerate cheesecake for 3 hours or overnight.
I got this recipe from The Australian Women’s Weekly BAKE book. 687 pages of time-honoured recipes. I made this cake last weekend and took it to share with people at church. Note: the longer this cake is out of the fridge, the harder it is to cut. I’d recommend cutting it straight from the fridge otherwise it gets very messy. This is only the second ever cheesecake I’d made. I should make more of them. They are delicious. Although not particularly a winter dish, the spice and comfort of the cinnamon and apple combo give it a definite cosy factor, perfect for afternoon tea on a chilly winter’s day. Enjoy.
