Ingredients
1 lb cooking apples
4 oz butter
3 oz caster sugar
¼ tsp. ground mixed spice
¼ tsp. cinnamon
1 ½ tsp. gelatine
1 tblspn. lemon juice
5 oz ginger biscuits
8 oz full fat soft cheese
1 egg white
5 fl oz double cream
Red skin dessert apple to decorate
- Sprinkle gelatin over lemon juice and leave to stand.
- Peel, core and slice the apples into a saucepan, add 2 oz butter, ground mixed spice, cinnamon and caster sugar. Cook gently until the apples are soft. Sieve apple mixture to give a puree.
- Melt 2 oz butter, stir into the crushed biscuits, press this mixture over the base of a lightly oiled 8 inch loose bottom tin.
- Place cup containing gelatin into a bowl of hot water, leave until the gelatin has dissolved, allow to cool and then stir into the apple puree.
- Soften the cream cheese in a bowl, beat in the cooled apple puree mixture.
- Whisk the egg white until very stiff. Whip the cream until softly stiff. Fold both the egg whites and cream into the apple mixture until evenly blended, then spread smoothly over the biscuit base.
- Cover tin with cling film and chill until firmly set. Before serving decorate top of cheesecake with thin slices of the red dessert apple, brushed with lemon juice.
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