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Apple Streusel Cheesecake
1/2 tsp butter
1 apple, peeled, cored and cut in half and sliced
1 tbsp lemon juice
1 1/2 tsp ground cinnamon
1 tbsp brown sugar
2 tbsp butter, divided
24 ginger biscuits, broken into crumbs
450g low fat cream cheese, cut into 2.5cm pieces, at room temperature
2 large eggs
3 tbsp single cream
1 tbsp corn fl our
1 tsp vanilla essence
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Lightly coat the bottom of an 18cm (7inch) spring form cake tin with 1/2 tsp butter. Toss the apple slices in the
lemon juice, cinnamon and 1 tbsp brown sugar and set aside.
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Melt the remaining butter and combine with the biscuit crumbs. Press into the bottom of the cake tin.
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Place the cream cheese and remaining sugar into a work bowl and beat until fl uffy. Add the eggs and beat
together.
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Add the cream, corn fl our and vanilla and mix until smooth. Pour half the cream mixture onto the biscuit crumb
in the cake tin. Top with half the apple and then repeat the layers.
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Place the rack in the ceramic pot and place the tin on top. Cover and cook on ‘High’ for 2 ½ hours. Turn
off, and using oven gloves transfer the cheesecake to a wire rack to cool completely.When cool, place in
the refrigerator for at least 8 hours before serving.
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