Baked Apple Cheesecake Recipe
Ingredients
| 200 g / 6 1/2 oz prepared shortcrust pastry | ||
| 30 g / 1 oz butter | ||
| 2 apples, cored, peeled and sliced | ||
| Ricotta filling | ||
| 750 g / 1 1/2 lb ricotta cheese | ||
| Eggs | 4 , separated | |
| 1/2 cup / 170 g / 5 1/2 oz honey | ||
| Orange rind | 1 Tablespoon, finely grated | |
| Orange juice | 3 Tablespoon | |
Directions
1. Roll out pastry to 3 mm / 1/8 in thick and use to line a deep 23 cm / 9 in flan tin with a removable base. Prick base and sides of pastry with a fork, line with nonstick baking paper and fill with uncooked rice. Bake at 190°C / 375°F / Gas 5 for 10 minutes, then remove rice and paper and bake for 5-8 minutes longer or until lightly browned.
2. Melt butter in a frying pan, add apple slices and cook over a medium heat, stirring occasionally, until golden. Set aside to cool. Arrange apples evenly over base of pastry case.
3. To make filling, place all filling ingredients in a food processor and process until smooth.
4.Place egg whites in a separate bowl and beat until stiff peaks form. Fold egg white mixture into ricotta mixture. Carefully pour filling over apples.
5. Reduce oven temperature to 180°C/350°F/Gas 4 and bake for 1 1/4 hours or until firm. Set aside to cool, then refrigerate overnight.
2. Melt butter in a frying pan, add apple slices and cook over a medium heat, stirring occasionally, until golden. Set aside to cool. Arrange apples evenly over base of pastry case.
3. To make filling, place all filling ingredients in a food processor and process until smooth.
4.Place egg whites in a separate bowl and beat until stiff peaks form. Fold egg white mixture into ricotta mixture. Carefully pour filling over apples.
5. Reduce oven temperature to 180°C/350°F/Gas 4 and bake for 1 1/4 hours or until firm. Set aside to cool, then refrigerate overnight.
Chef
