3 bramley apples, peeled and roughly chopped
2 ounces unsalted butter
4 ounces digestive biscuits or graham crackers
2 8 ounce packages lite cream cheese, softened
2 medium sized eggs, beaten
3 teaspoons cornstarch
2 teaspoons ground cinnamon
7 ounces double cream
Preheat the oven to 350F. Place the apple with 3 tablespoons of water into a saucepan over a moderate heat. Cook the apple for approximately 10 minutes until it becomes soft and pulpy , stirring occasionally. Place the cooked apple into a blender or food processor and blend for 30 seconds. Pour the puree onto a plate to cool for 10 minutes. While the apple is cooling, place the biscuits into the blender or food processor and blend for 30 seconds. Melt the butter in a saucepan over a moderate heat. Add the biscuit crumbs to the melted butter and Mix well. Pour the crumb mixture into an 8 inch loose based springform and and press the crumb mixture down. Refrigerate the base until the cheese mixture is ready for use. Place the cream cheese and sugar in a mixing bowl and beat well for approximately two minutes. Add the beaten eggs, cornstarch, apple puree and spice and mix until incorporated . Pour in the cream and mix for another minute. Pour the cheesecake mixture onto the biscuit base. Place the pan onto a baking sheet and place into the preheated oven. Bake the cheesecake for 1 hour and then turn the oven off leaving the cheesecake in the oven for another 30 minutes Cool the cheesecake in the pan and serve.
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