Bramley Apple Baked Cheesecake
A traditional fresh dessert
Ingredients
For the Pastry Case
175g plain flour
75g butter
30g/2 tbsp caster sugar
1 medium egg, lightly beaten
2 tbsp water
For the Filling
3 small or 2 medium bramley apples, peeled and cored
1 tsp lemon juice
150ml double cream
250g low fat soft white cheese
2 large eggs, separated
50g caster sugar
2 tsp orange flower water or 1 tsp vanilla extract
1 tbsp caster sugar to sprinkle
Method
- Rub the butter into the flour until it resembles fine breadcrumbs Stir in the sugar and mix to a soft dough using the beaten egg and water
- Transfer the pastry dough to a lightly floured board and roll out to line a 22cm flan ring line with baking parchment and baking beans.
- Bake for 15 minutes at 190⁰c,conventional oven centre shelf, fan oven 180c /375⁰f/gas 5 and remove from the oven and remove baking parchment and baking beans. turn down the temperature to 180⁰c conventional oven, 170c fan oven/350⁰f/gas 4
- Cube the flesh of one of the apples and put in a saucepan with one tbsp of water to prevent it from burning or sticking to the pan
- Cover and cook over a low heat for three minutes to soften apple, remove from heat and cool. Thinly slice the remaining apple(s) and add lemon juice
- Lightly beat the cream, cheese, egg yolks, sugar and orange flower water until well mixed
- Whisk the egg whites until they form stiff peaks and fold into the cream cheese mixture
- Put the cooked apple on the base of the part-baked flan and pour over the topping
- Arrange the apple slices on top in concentric circles, as for an apple tart
- Sprinkle over the sugar and return to the oven for 23-30 minutes until golden and set
- Allow to cool before serving