Grease the base and sides of a 20cm/8 inch loose-bottomed cake tin. Mix together the biscuit crumbs, butter and sugar. Press over the base of the cake tin.
Cream the butter and sugar for the filling.
Add the chopped apples to 3 tbsp of water and heat in the microwave until soft and tender. Mix in a blender to produce a puree.
Add the cottage cheese, apple puree and lemon rind and beat well. Gradually beat in the eggs and add the cornflour and sultanas.
Spoon the filling over the crumb base.
Cook in the centre of a cool oven (150°C/300°F or Gas Mark 2) for 1¼ hours until firm to the touch.
Allow to cool then remove from the tin.
To do this, loosen the sides of the mixture with a palette knife, push the cheesecake up from the base of the tin, then slide the palette knife under the crumb mixture to remove from the metal baseof the cake tin.
Optional Topping Variations: Top with whipped cream and well drained poached apple slices, or raw apple sliced and dipped in lemon juice. Glaze with sieved apricot jam.
For Vanilla cheesecake follow the proportions for the Apple Cheesecake above, but use 450g/1lb cream or curd cheese instead of the cottage cheese and ½ to 1 teaspoon vanilla essence instead of lemon rind. Add 4 tablespoons double cream and omit apple puree.
- 100g butter, (50g for the base, 50g for the topping)
- 100g digestive biscuits, crushed
- 100g caster sugar, (75g for the base, 25g for the topping)
- 350g cottage cheese, sieved
- 5 apples, peeled, cored and finely chopped
- 1 tsp grated lemon rind
- 3 eggs
- 1 tbsp cornflour
- 50g sultanas
Total time required
- Cooking time:
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Recipe published with permission from Marguerite Patten
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