APPLE CIDER CHEESECAKE
BY MARK MANN
CRUST
INGREDIENTS
1 pack “Granita” biscuits 250
45g butter melted
1/4 tsp salt
1 tbsp caster sugar
METHOD
- Line 20cm springform cake tin
- Blend “crust” ingredients in blender. Place on bottom & sides of cake tin
- Bake at 175 degrees for 10mins. Remove from oven
FILLING
INGREDIENTS
2 cans Sydney Brewery “Sydney Cider” apple cider reduced to syrup (boil in pot for 1hr, should reduce to around 6-8 tbsp of syrup)
680g cream cheese, room temperature
150g brown sugar
1/2 tsp salt
2 tsp vanilla
150g sour cream
1/2 tsp cinnamon
2 eggs & 1 yolk
METHOD
- Beat cream cheese & brown sugar in mixmaster until creamed together 5mins
- Add salt, vanilla, sour cream, syrup, cinnamon. Further beat 2mins
- Add 1 egg beat. Next egg beat. Egg yolk beat
- Pour into cake tin with crust. Bake at 160 degrees for 1hr. Turn off oven & let cake sit in oven 30mins. Remove from oven
- Let cool & place in fridge for a few hrs before serving