COOKING TIME: COOKING STYLE: 8 SERVES/MAKES < 60 min Oven

LANCEWOOD® APPLE CRUMBLE CHEESECAKE

INGREDIENTS: Cake: 310 ml cake flour 180 ml light brown sugar 5 ml baking powder 2.5 ml cinnamon 100 g cold butter, coarsely grated 4 medium apples, cored, peeled and thinly sliced 3 extra large eggs 1 x tub LANCEWOOD® Creamed Smooth Cottage Cheese 1 x tub LANCEWOOD® Cultured Cream ( Crème Fraîche) 125 ml tightly packed soft brown sugar 5 ml vanilla essence A pinch of salt

Crumble: 250 ml cake flour 160 ml light brown sugar 2.5 ml cinnamon A pinch of salt 60 ml butter, melted

To Serve: Icing sugar for dusting, fresh whipped cream and raspberries (optional)

METHOD:

Cake: Combine the flour, sugar, baking powder and cinnamon together. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Grease a 20cm springform pan with butter and place on a baking sheet. Spoon two thirds of the mixture into the pan. Shake the pan to spread the mixture out evenly. Do not press down. Arrange the apples on top and cover with the remaining flour mixture. Do not press down. Bake in a preheated oven at 180°C for 20 minutes. Meanwhile beat the eggs, cottage cheese, cultured cream, soft brown sugar, vanilla and salt together. Pour over baked apple mixture and bake for a further 20 minutes.

Crumble:

Page 1 of 2 Mix the flour, light brown sugar, cinnamon, salt and melted butter together. Mix to form big crumbs. Scatter over cake, piling it slightly higher in the middle. Bake for a further 20 minutes. Leave to cool and run a knife along the edge to loosen. Turn out carefully.

To finish: Dust with icing sugar and serve with whipped cream and raspberries.

PRODUCTS USED:

Creamed Smooth Cottage Cultured Cream Cheese

ENJOY!

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