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Grandma Singleton's Apple Pie Baked Cheesecake

Serves 10 - 12



200g Grandma Singletons Apple Pie Cheese  
400g Single cream
200g Cream cheese
100g White castor sugar
70g Butter, unsalted
5g Cinnamon powder    
15 Digestive biscuits   
4 Egg yolks    
4 Egg whites       

Tip: Leave the Apple Pie Cheese out of the fridge for an hour before to soften  


  1. Weigh all ingredients as listed above.
  2. Preheat the oven onto 140 degrees C and line chosen flan ring with greeseproof paper (use a springform flan tin if possible).
  3. Slowly melt the butter whilst crumbling the biscuits in a food processor to a fine crumb. Mix together until biscuit is fully coated with the butter (Texture should be moist like damp sand).
  4. Line the bottom of the tin with the biscuit mixture, with the palm of your hand press the biscuit firmly spreading the mixture evenly, then refrigerate. (Tip; the tighter you press the mixture down the more chance of the base holding when cutting)
  5. Whisk together the sugar and egg yolks until it has changed to a slightly paler colour, this will ensure the cheesecake is light and fluffy, then add the cream.
  6. Add the cream cheese, cinnamon and crumble in the apple pie cheese and whisk until you have a thick creamy mixture.
  7. Whisk the egg whites until a firm peak. Whisk 1/3rd of the mixture into the cream cheese. 
  8. Using a metal spoon fold the rest of the egg whites into the mixture, being careful not to knock too much air out of the light mix.
  9. Pour over the biscuit base until 1-2cm from the lip of the tin.
  10. Bake at 140 degrees c, for 40-60 minutes. (Tip; the top of the cheesecake will go  golden brown when cooking.)
  11. When cooked removed from the oven and allow to cool in the tin.
  12. Once cooled remove from tin and store in the fridge for at least 12 hours before serving.