Baked Apple Cheesecake
|Shortcrust pastry||6 1⁄2 Ounce (200 Grams, Prepared One)|
|Butter||1 Ounce (30 Grams)|
|Apples||2 , cored, peeled and sliced|
|For ricotta filling|
|Ricotta cheese||1 1⁄2 Pound (750 Grams)|
|Eggs||4 , separated|
|Honey||5 1⁄2 Ounce (1/2 Cup Or 170 Grams)|
|Finely grated orange rind||1 Tablespoon|
|Orange juice||3 Tablespoon|
1. Roll out pastry to 3 mm / 1/8 in thick and use to line a deep 23 cm / 9 in flan tin with a removable base. Prick base and sides of pastry with a fork, line with nonstick baking paper and fill with uncooked rice. Bake at 190°C / 375°F / Gas 5 for 10 minutes, then remove rice and paper and bake for 5-8 minutes longer or until lightly browned.
2. Melt butter in a frying pan, add apple slices and cook over a medium heat, stirring occasionally, until golden. Set aside to cool. Arrange apples evenly over base of pastry case.
3. To make filling, place all filling ingredients in a food processor and process until smooth.
4.Place egg whites in a separate bowl and beat until stiff peaks form. Fold egg white mixture into ricotta mixture. Carefully pour filling over apples.
5. Reduce oven temperature to 180°C/350°F/Gas 4 and bake for 1 1/4 hours or until firm. Set aside to cool, then refrigerate overnight.