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Bramley Apple Cheescake by Women's Institute

Apple, celery and parnsip soup

Ingredients

  • Base
  • 3 oz melted butter
  • 6 oz crushed hobnobs (or plain/chocolate digestives)
  • Filling
  • 1 lb Bramley apples, peeled, cored and chops
  • 2 eggs, separated
  • 6 tbsp water
  • 1 packet powdered gelatine
  • 8 oz full fat cream cheese
  • 5 fl oz plain yoghurt
  • 4 oz caster sugar

Instructions

Step 1
Mix the crushed biscuits with the melted butter. Spread in base of an 8" loose bottomed cake tin. Chill until firm.

Step 2
Cook the apples very gently in 1 tbsp water until soft. Drain the apples of any loose juice and beat the 2 egg yolks into the apples, once they have cooked.

Step 3
Put the remaining 5 tbsp water into a small bowl. Sprinkle the gelatine over the surface. Microwave for about 30-40 seconds or until the gelatine has dissolved. Leave aside to cool.

Step 4
Put the cream cheese, yoghurt, sugar and apple puree mixture in a bowl. Whisk until smooth (use and electric or stick blender if possible).

Step 5
Now whisk in the gelatine mixture. Pour into the tine to cover the base.

Step 6
Chill until set. Turn out and serve.

NOTE: The cheese mixture can be lightly coloured with 3 or 4 drops of green food colouring. The cheescake looks nice with marzipan apples circled on top. Whipped cream whirls would also be good.