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Lancewood Apple Crumble Cheesecake
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Lancewood Apple Crumble Cheesecake

Ingredients

Cake:

310 ml cake flour
180 ml light brown sugar
5 ml baking powder
2.5 ml cinnamon
100 g butter , cold & coarsely grated
4 medium apple(s) , cored, peeled & thinly sliced
3 extra large egg(s)
250 g LANCEWOOD® Creamed Smooth Cottage Cheese
250 g LANCEWOOD® Cultured Cream
125 ml soft brown sugar , tightly packed
5 ml vanilla essence
salt , a pinch

Crumble:

250 ml cake flour
160 ml light brown sugar
2.5 ml cinnamon
salt , a pinch
60 ml butter , melted

To Serve:

icing sugar  for dusting
fresh cream , whipped 
raspberries  (optional)

Method

Cake:

Preheat oven at 180°C. Grease a 20cm springform pan with butter and place on a baking sheet.

Combine the flour, sugar, baking powder and cinnamon together. Rub the butter into the flour until the mixture resembles fine breadcrumbs.

Spoon two thirds of the mixture into the pan. Shake the pan to spread the mixture out evenly. Do not press down. Arrange the apples on top and cover with the remaining flour mixture. Do not press down. Bake for 20 minutes.

Meanwhile beat the eggs, cottage cheese, cultured cream, soft brown sugar, vanilla and salt together.

Pour over baked apple mixture and bake for a further 20 minutes.

Crumble:
Mix the flour, light brown sugar, cinnamon, salt and melted butter together. Mix to form big crumbs. Scatter over cake, piling it slightly higher in the middle.

Bake for a further 20 minutes.

Leave to cool and run a knife along the edge to loosen. Turn out carefully.

To finish:
Dust with icing sugar and serve with whipped cream and raspberries.

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