Apple and Cinnamon Cheesecake

 

Apple and Cinnamon Cheesecake


What you need

    Base
  • 1 cup sweet biscuit crumbs
  • 80 g butter, melted
    • Filling
  • 500 g block PHILADELPHIA Cream Cheese, softened
  • 1/2 cup caster sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 1 cup cream
  • 425 g pie apple
  •  apple slices, brushed with lemon juice, to serve

How to make it

COMBINE biscuit crumbs and butter and press into the base of a 22cm springform pan, chill.

BEAT Philly*, sugar and cinnamon using an electric mixer until smooth. Add cream and beat until well combined. Stir in juice and gelatine mixture, then stir in apple.

POUR mixture into prepared base and chill 3 hours or until set. Top with sliced fresh apple and serve.

Comments

Post a Comment

Popular posts from this blog

Thai Chicken Larb

Image
  This Thai chicken larb is light but filling, loaded with zingy fresh flavor, and takes only 20 minutes to make, for an appetizer or served with rice as a main meal. Advertisement After two trips to Thailand, I am a devout Thai food lover and I crave these bright, bold flavors all of the time. That’s why you’ll find a treasure trove of beloved Thai recipes on my blog, like my  Thai turkey meatballs in coconut red curry sauce, Pad Thai, and my Thai garlic and black pepper tofu with mushrooms. But it’s chicken larb that’s one of my all-time favorite Thai dishes. Because of its fresh flavors and simple ingredients, this classic Thai dish is light, bright, and totally satisfying. Minced chicken gets the Thai zing with onion, garlic, chiles, fish sauce, soy, and fresh lime—the key to this larb’s amazing flavor. The dish is brightened up with plenty of fresh chopped cilantro and mint with the crunch of chopped peanuts. Don’t be timid about the fish sauce—the salty umami it
Read more

Pasta e Fagioli (Pasta and Beans Soup)

Image
  This pasta fagioli recipe (pasta and beans soup) is made with canned white beans, pasta, and veggies for a fast and hearty Italian soup singing with flavor. Advertisement I can’t stop making soups. Recipes like my Grandma’s minestrone, tomato basil soup, and my favorite broccoli cheddar soup, are all staples I have in my rotation, but there’s a newbie to the bunch—this Pasta Fagioli. In Italy, it’s called “pasta e fagioli” (pasta and beans) and features small pasta—usually ditalini—and yep, you guessed it, beans. There are lots of different iterations of Pasta Fagioli out there. Some versions have more veggies than others, some have greens, some do not, some have tomatoes and others don’t. I’ve read that in Tuscany some cooks purée the beans to thicken the soup while in the north they’re left whole. Traditional versions use dried beans, but because time can get tight, canned beans are a true timesaver. I keep my Pasta Fagioli simple in execution but big on flavor, a
Read more

Orzo Salad with Asparagus, Artichoke Hearts and Feta

Image
  Teeming with fresh herbs, bright lemon, tangy feta, crunchy salted pistachios, artichoke hearts, and tender asparagus, this orzo salad is the perfect spring side dish. Advertisement  Salads of all kinds are my jam. From grain salads like my healthy quinoa salad and potato salads like my Greek potato salad to pasta varieties like this Nicoise pasta salad, I love them all. This orzo salad is a prime example of my favorite kind of salad because it has everything—fresh veggies with bright herby zings alongside the salty crunch of roasted pistachios, and tangy feta cheese. And it couldn’t be simpler to make. The orzo is cooked al dente with a quick blanch of the asparagus so it’s tender but still has a firm bite and keeps its pretty bright green color. Lemon juice, lemon zest, garlic, and olive oil make up the salad’s bright and zingy vinaigrette that doubles as a marinade for the canned artichoke hearts. Plenty of fresh dill and mint brings an herbaceous punch, feta
Read more