Cheesecake with ap­ple rosettes

The pretty ap­ple dec­o­ra­tion makes this cake a win­ner – and it’s so easy to make!

YOU Something Sweet - - CONTENTS -

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.

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