Name: Cinnamon and apple cheesecake
Cook time: 70 min
Total time: 70 min
Yield: 12
Ingredients: 1 sheet ready-rolled shortcrust pastry; 750 gram cream cheese, softened; 3/4 cup (165g) caster sugar; 1 teaspoon ground cinnamon; 3 eggs, separated; 3/4 cup (180ml) cream; 2 medium golden delicious apples (300g), unpeeled, sliced thinly; 1 tablespoon lemon juice; 1 tablespoon demerara sugar, for sprinkling

Cinnamon and apple cheesecake

Make the most of the cooler weather with this decadent, creamy apple cheesecake.

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Serves 12

Cook

1H 10M

Ingredients

1 sheet ready-rolled shortcrust pastry

750 gram cream cheese, softened

3/4 cup (165g) caster sugar

1 teaspoon ground cinnamon

3 eggs, separated

3/4 cup (180ml) cream

2 medium golden delicious apples (300g), unpeeled, sliced thinly

1 tablespoon lemon juice

1 tablespoon demerara sugar, for sprinkling

Method

1.Preheat oven to 180ºC (160ºC fan-forced). Grease 24cm springform tin; place on oven tray.

2.Cut pastry into 24cm round, place in tin; prick well with a fork. Bake about 20 minutes or until browned lightly. Cool 5 minutes.

3.Make filling by beating cheese, sugar, cinnamon and egg yolks in medium bowl with electric mixer until smooth; beat in cream. Beat egg whites in small bowl with electric mixer until soft peaks form; fold into cheese mixture in two batches. Pour filling into tin.

4.Combine apple slices and lemon juice in small bowl. Arrange slices, slightly overlapping, over filling; sprinkle with sugar.

5.Bake about 50 minutes. Cool in oven with door ajar.

6.Refrigerate cheesecake 3 hours or overnight.

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