Baked Apple Cheesecake Tart
Photography by Lottie Hedley.
The Great New Zealand Baking Book is brimming with delicious sweet and savoury recipes you'll keep coming back to. This Baked Apple Cheesecake is sure to be a hit with friends and family.
Serves: 12
INGREDIENTS
Pastry
130 grams butter
75 grams sugar
1 egg
½ cup self-raising flour
1¼ cups plain flour
Filling
5 apples
zest of 1 lemon
½ cup sultanas
Topping
175 grams cream cheese
¼ cup sugar
1 teaspoon vanilla essence
3 eggs
½ cup cream
1 tablespoon cornflour
25cm round springform tin
METHOD
Preheat the oven to 150°C fan bake.
For the pastry, cream butter and sugar together. Add egg and beat in, then mix in flours. Press into a 25cm round springform tin and chill in the fridge for 20 minutes.
For the filling, slice apples thinly and arrange over the pastry, overlapping them on to each other. Sprinkle lemon zest and sultanas evenly over.
For the topping, soften cream cheese, add sugar, vanilla, eggs, cream and cornflour and whizz in a food processor until combined. Pour over apples. Bake for approximately 50 minutes, until a light golden-brown.
The Great New Zealand Baking Book
This is an edited extract from The Great New Zealand Baking Book created by Murray Thom and Tim Harper, published by Thom & PQ Blackwell. RRP $49.95, available nationwide.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!