3/4 stick (6 Tbsp) 75 g butter or margarine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
100 g digestive biscuits, finely crushed
50 g nuts, finely chopped
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
100 g digestive biscuits, finely crushed
50 g nuts, finely chopped
for the filling
225 g curd or sieved cottage cheese
3 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
grated rind of 1/2 lemon
good pinch of ground Mixed Spice (All Spice / Pumpkin pie spice)
2 level tbsp plain flour (All purpose)
25 g sultanas (golden raisins)
2/3 cup (150 ml) 1/4 pt double or whipping cream
1 large dessert apple, cored and thinly sliced
3 tbsp apricot jam
2 tbsp water
3 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
grated rind of 1/2 lemon
good pinch of ground Mixed Spice (All Spice / Pumpkin pie spice)
2 level tbsp plain flour (All purpose)
25 g sultanas (golden raisins)
2/3 cup (150 ml) 1/4 pt double or whipping cream
1 large dessert apple, cored and thinly sliced
3 tbsp apricot jam
2 tbsp water
method
Preheat an oven to 160°C, 325°F, gas mark 3.
1. Melt the butter or margarine and sugar in a saucepan over a gentle heat.
2. Stir in the biscuit crumbs and nuts.
3. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin.
4. Chill while you make the filling.
5. Soften the cheese in a large mixing bowl.
6. Beat in the egg yolks, 50 g (2 oz) of the caster sugar, the lemon rind, spice, flour, sultanas and cream.
7. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
8. Fold lightly but thoroughly into the cheese mixture.
9. Spoon the mixture into the prepared tin and smooth the surface.
10. Arrange overlapping slices of apple in concentric circles on top of the filling.
11. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
12. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
13. Put the apricot jam in a saucepan with the water and bring just to the boil.
14. Press the mixture through a sieve, then brush the apricot glaze evenly over the top of the cheesecake.
15. Chill in the tin for 2 - 3 hours.
16. Ease the sides of the tin away from the cheesecake and lift the cheesecake out on the tin base.
1. Melt the butter or margarine and sugar in a saucepan over a gentle heat.
2. Stir in the biscuit crumbs and nuts.
3. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin.
4. Chill while you make the filling.
5. Soften the cheese in a large mixing bowl.
6. Beat in the egg yolks, 50 g (2 oz) of the caster sugar, the lemon rind, spice, flour, sultanas and cream.
7. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
8. Fold lightly but thoroughly into the cheese mixture.
9. Spoon the mixture into the prepared tin and smooth the surface.
10. Arrange overlapping slices of apple in concentric circles on top of the filling.
11. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
12. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
13. Put the apricot jam in a saucepan with the water and bring just to the boil.
14. Press the mixture through a sieve, then brush the apricot glaze evenly over the top of the cheesecake.
15. Chill in the tin for 2 - 3 hours.
16. Ease the sides of the tin away from the cheesecake and lift the cheesecake out on the tin base.
serving amount
serves 8
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