cheesecake number 2 – BAKED APPLE CHEESECAKE WITH BLACKBERRY
for the base:
180g/6oz plain flour
45g/1.5 oz butter
45g/1.5 oz lard or vegetable shortening
1 small egg
for the cheesecake:
3oz/90g caster sugar
1lb/490g cream cheese
1oz/25g plain flour
3 large or 4 small eggs (separated)
150ml double cream
2 small baking apples plus a splash of lemon juice
- Line the bottom of a 20cm springform tin.
- Make the pastry (rub together the fat and flour to crumbs and bring to a dough with the egg) then leave it in the fridge to firm and rest for 30 minutes. Roll it to the exact size of your baking tin, place it in the bottom, prick lightly with a fork then blind bake (with beans/weighted to stop any rise) for 15 minutes. Allow to cool before making filling.
- Place the butter, sugar, cream cheese, flour and egg yolks in a bowl and beat together well.
- Whisk the cream to a soft peak and fold into the mix. Then core, peel and chop the apples, sprinkle with lemon juice (to prevent browning) and in a food blender whiz them to a pulp. Fold this into the mix. (by the look of this picture i did this the other way around!)
- Finally, whisk the egg whites to a firm peak. Add ¼ of this to the mixture in cut and fold in. Add ½ the remaining eggs and being very gentle fold them in, add the remaining egg white and again gently fold in you really need to keep those little bubbles of joy in there, the more care here means a lighter velvety cake at the end!
- Grease the now cold cake tin and pour the mixture carefully in (it should be neither sold nor liquid at this point) smooth the top. Sit the cake tin on a piece of foil, large enough to come up the side. Smooth it up carefully as any holes will result in a soggy bottom – ohhh not good!
- Place this in a roasting tin and take to the oven, place it on a shelf and then pour in water to approx ¾ the way up the tin (don’t get any inside the foil). Bake for around 1 hour.
- Lightly touch the surface of the cheesecake it should be firm but have a little wobble, if too wobbly let cook for another 15 minutes. Leave the oven door ajar and leave in there for another hour. It should be firmer and hardly wobble at all. Take it out and allow to cool fully.
- Take a pallet knife and carefully run it around the side of the cheesecake and gently spring the tin open, carefully remove the tin and you should have a perfectly golden cheese cake. Decorate with blackberries, i made a quick ‘jam’ by taking 2 large handfuls of blackberries and 2tbs icing sugar and bringing it to the boil on the stove, strained through a sieve, returned it to the stove, back to boiling whilst stirring. Then left it to go cold. Poured this over the top of the cold cheesecake (right to the edges to allow a little dribble) then decorated with whole blackberries and caramel apple slices.
- APPLE SLICES. Couple of ounces of caster sugar in a heavy based saucepan on a medium heat until it simply melts and just begins to turn brown. Slice an eating apple (cored not peeled) and using a fondue fork dip them into the sugar and place undipped side down onto baking parchment. Sets in minutes.
TIPS You can use other fruit for decorating too, raspberries, black, blue, logan berries. pineapple, apple pulped with a tiny amount of lemon juice, use your imagination the possibilities are endless. You can omit the apples from the cheesecake mix too, but don’t be tempted to put soft fruit in as it will ‘bleed’ and turn the mix too soggy. I find owning a blowtorch in the kitchen is a must for me, you will find it useful for removing the cake from the tin, simply move the tine round whilst torching it on a low heat. Don’t bother with a small, yet very expensive ‘chef’ one, hope mine is from B&Q cost less than a tenner for the torch top and a gas bottle.
Why not take part in the GBBO blog off, it’s not too late. For more information go along to Jenny’s site http://mummymishaps.co.uk and bake along. Check out our guest host Michelle’s site this week at http://utterlyscrummy.blogspot.co.uk