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.

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