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{Dessert :: Apple}

September 23, 2010

 

 

Apple Cheesecake Recipe

Ingredients:
Crust
80g biscuit, crushed
35g butter

Cheesecake
250g cream cheese, at room temperature
45g butter, at room temperature
100g sugar
2.5 tbs yoghurt
1.5 eggs, at room temperature
1 tbs self raising flour
1 tbs cornstarch
1/3 tsp cinnamon powder
1.5 tsp lemon juice

Topping
1/2 no. apple
3 tbs apricot glaze

Method:
To make the crust
1) Lightly grease a 18-inch springform pan.
2) In a medium sized bowl, combine crushed biscuit and melted butter.
3) Pressed the mixture onto the base of the pan.
4) Cover and refrigerate for at least 30 minutes.

To make cheesecake
1) In a separate bowl, beat butter and cream cheese with an electric mixer until light and fluffy.
2) Add sugar in two portions, mix well, then add in the eggs.
3) Sift flour and cinnamon powder over the batter, then mix thoroughly.
4) Scrape down the sides of bowl and beat in lemon juice.
5) Remove baking pan from fridge, and pour the batter onto the chilled crust.
6) Slice apple into thin slices and arrange on top of batter.
7) Bake in pre-heated over at 160 deg C for 25 mins, then increase the temperature to 180 deg C and bake for another 25 minutes.
8) Let the cheesecake cool to room temperature. In the meantime, heat up apricot glaze with some water, until it reaches the spreadable texture.
9) Brush apricot glaze on top of cheesecake. Serve.

Recipe and Photo from Piggy’s Cooking Journal.

{Merci :: Liz}

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