Recipe by Mrs B
According to the Bramley Apple website “the UK is the only country that grows apples specially designed for cooking”. Certainly, Bramley Apples are the best known variety here and are very good ‘cookers’, with a clean tangy taste. Despite these accolades, I’m sure that any good quality cooking or baking apple will work wonders in this delicious cheesecake. The recipe comes courtesy of Sainsburys supermarket and was recently published in its loyalty card magazine “Fresh Ideas”. I made the recipe as soon as I could and will definitely make it again. I hope that you will make this cheesecake and enjoy it as much as we have. Cooking time does not include chilling time.
Top Review by O-mama
OH MY GOODNESS!! This was so nummy-yummy!! It took me forever due to not being my kitchen or my tools (and chasing around my 5yo and 1yo *grin*), but I started at 2 and we just ate it (not quite completely chilled) at 8:30. This is what my ingredients ended up being after converting to US (and doing some factoring and figuring): 1-1/4lb rome apple 1/2c granulated sugar (plus 3T) 1 inner pkg of graham crackers (minus 1/2 a cracker) 1/2c butter 14 oz cream cheese 3 lg eggs 1-1/4c sour cream 1t vanilla 1T corn starch 12 oz frozen blackberries (we picked from a thornless U-Pick farm!) 2T granulated sugar I had to mix by hand so I creamed the softened cheese and sugar together, then whisked the eggs in a separate bowl. Whisked the first half of sour cream in with the eggs, as well as the vanilla and corn starch. Then added the egg mixture to the cream cheese. Otherwise followed recipe per instructions. Ended up coming out of the oven so late in the day that I got impatient and put it into the fridge once the top was warm to the touch. It ended up cracking and it wasn't completely chilled when we ate it for dessert, but it was super tasty!! Can't wait to eat some more tomorrow!! Only thing I'd do different is the stewed berries; I'd actually stew them down to syrup and remove the seeds. Matter of personal preference; I remove the cherries and strawberries from those respective cheesecakes as well. *grin* Having never made a cheescake before, I intend to make this the day before I want to eat it. *grin*
- 570 g tart baking apples (about 2 large ones)
- 75 g caster sugar, plus (superfine)
- 3 tablespoons caster sugar
- 125 g digestive biscuits
- 50 g unsalted butter, melted
- 400 g cream cheese
- 3 large eggs
- 284 ml sour cream (divided)
- 1 teaspoon vanilla extract
- 1 tablespoon cornflour (cornstarch)
- 300 g blackberries (fresh or frozen)
- 2 tablespoons caster sugar (superfine)
Directions See How It's Made
- Oil an 8 inch, 20cm round springform pan and line the base with buttered baking parchment.
- Peel, core and slice the apples; place them in a medium saucepan with 1 tablespoon of caster sugar and 2 tablespoons of water and set over a low-medium heat; cover the pan and cook slowly, stirring from time to time until the apples have cooked down to a thick puree; set aside to cool.
- Preheat oven to 325°F, 170°C, gas mark 3.
- Finely crush the biscuits in a food processor and tip into a bowl, pour the melted butter on to the biscuit crumbs and mix together well; press the crumbs into the base of the prepared tin then bake on the middle shelf of the oven for 5 minutes while you prepare the filling.
- Clean the food processor bowl and blade then place the cream cheese, 75g caster sugar, eggs, half the sour cream, vanilla and cornflour in the bowl and whiz together until smooth; add the cooled apple puree and process for another 30 seconds.
- Pour the mixture carefully over the biscuit base and place the tin on a baking sheet (this is just for insurance; mine did not leak at all); cook on the middle shelf of the oven for 40 – 45 minutes until just set; remove from oven and allow to cool for 5 minutes.
- While the cheesecake is cooling, make the topping by mixing the remaining sour cream with the remaining 2 tablespoons of caster sugar; carefully spoon the cream topping onto the cooled cheesecake; return to the oven for a further 15 minutes; allow to cool completely before chilling in the fridge.
- Stewed Blackberries: Place the blackberries and caster sugar in a pan with 2 tablespoons of water (you may need less water if using frozen fruit) and cook over a low heat until the fruit becomes tender and juicy; remove the berries with a slotted spoon and place in a serving bowl; turn up the heat slightly and allow the juice to bubble gently until it is reduced by about half, then pour over the berries: serve the sauce at room temperature with the cheesecake.