baked cheesecake with maple apples
preparation time 25 minutes. cooking time 1 hour
Ingredients
biscuit base
200g wheaten biscuits
40g walnuts
100g butter, melted
1/2 tsp ground cinnamon
filling
500g Bulla Cottage Cheese, Original
1 cup Bulla Greek Style Yoghurt
2 extra large eggs
3/4 cup caster sugar
2 Tbsp plain flour
1 tsp finely grated lemon rind
toppings
2-3 Pink Lady apples
2 Tbsp maple syrup
1 Tbsp brown sugar
to serve
additional maple syrup
Cooking Directions
- Pre-heat oven to 180°C (160°C fan-forced).
- Place biscuits and walnuts in a food processor. Blend until coarse crumbs achieved. Add melted butter and cinnamon, mix well.
- Press biscuit mixture into the base of a lined 24cm cake tin with removable base. Bake for 10 minutes. Set aside to cool. Reduce oven temperature to 160°C.
- Place Bulla Cottage Cheese and Bulla Greek Style Yoghurt in a food processor. Blend until smooth. Add eggs, sugar, flour and lemon rind, mixing well.
- Pour mixture over base and bake for 45-50 minutes, until middle is still just wobbly. Turn oven off and allow cheesecake to cool in oven.
- For the apples, slice apples, toss in maple syrup and place on a lined oven tray in a single layer. Sprinkle with brown sugar and bake at 180°C for 20 minutes.
- To serve, cut slices of cheesecake, top with maple apples and an extra drizzle of maple syrup.
Ingredients
biscuit base
200g wheaten biscuits
40g walnuts
100g butter, melted
1/2 tsp ground cinnamon
filling
500g Bulla Cottage Cheese, Original
1 cup Bulla Greek Style Yoghurt
2 extra large eggs
3/4 cup caster sugar
2 Tbsp plain flour
1 tsp finely grated lemon rind
toppings
2-3 Pink Lady apples
2 Tbsp maple syrup
1 Tbsp brown sugar
to serve
additional maple syrup