Cheesecake with apple rosettes
The pretty apple decoration makes this cake a winner – and it’s so easy to make!
1 cheesecake Preparation time: 20 minutes Baking time: 45-55 minutes
60 ml (¼ c) brown sugar
250 ml (1 c) chopped walnuts
or pecan nuts
180 ml (¾ c) oats
125 ml (½ c) melted butter 1 egg white, whisked
2 tubs (230 g each) cream
30 ml (2 T) cornflour 3 eggs, whisked
60 ml (¼ c) brown sugar 60 ml (¼ c) white sugar 10 ml (2 t) vanilla essence finely grated zest and juice
of 1 lemon
80 ml (¹⁄₃ c) brown sugar 2 ml (½ t) each ground
cinnamon and ginger 30 ml (2 T) melted butter 2-3 apples, halved and cut into thin ribbons with a vegetable peeler
Preheat the oven to 180 °C. Grease a
20 cm loose-bottom cake tin.
1 Crust Blitz the ingredients in a food processor until blended and press onto the base and halfway up the sides of the cake tin. Bake for 5 minutes and set aside.
2 Filling Mix the ingredients until smooth. Pour into the crust. Reduce the oven temperature to 160 °C and bake the cake for 40-50 minutes.
3 Topping Mix the sugar, spices and melted butter.
4 Roll up the thin apple ribbons to make rosettes (see picture) and arrange on top of the cheesecake.
5 Sprinkle the spiced sugar over and heat under the oven grill until the sugar layer is lightly caramelised.