Recipe#8334

Title: Apple Cinnamon

From: Dave davidg@eden.rutgers.edu 
 Newsgroups: rec.food.recipes 
 Subject: Apple and Cinnamon Cheesecake 
 Date: 11 May 1999 06:04:35 -0600 
 Message-ID: <7h96cj$98q@llama.swcp.com> 

3 Bramley apples, peeled and roughly chopped
 50 grams unsalted butter, (2oz)
 125 grams digestive biscuits, (4oz) or Graham Crackers
 400 g cream cheese
 2 medium sized eggs, beaten
 3 teaspoons cornflour
 2 teaspoons ground cinnamon
 200 milliliters double cream, (7 floz)
 Preheat 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 preheated 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.