© Yves BAGROS / SOPEXA / SECTION NATIONALE POMME
Preparation: 30 mins
Cooking: 45 mins
Ingredients for 4:
85g chocolate digestives or cookies
125g powdered almonds
45g melted butter
2 Golden Delicious, Gala or Braeburn apples
200g soft cheese
2 egg whites
4 egg yolks
50g creme fraiche
75g caster sugar
Zest of 1 lemon
1 tablespoon butter
Preheat oven to 350°F (180°).
Make the cheesecake base, by crushing the biscuits in a plastic bag with a rolling pin, or blending. Add almonds and butter, and mix thoroughly. Line a 20cm cake tin with the paste base, spread evenly. Chill.
Peel apples, cut into fine quarters and saute in butter until golden, stirring regularly. Leave to cool on kitchen paper to strain, then arrange on the cheesecake base.
Mix 50g sugar, egg yolks, creme fraiche, cheese and lemon zest together, in a bowl.
Beat egg whites until stiff and white, adding the remaining 25g sugar, then carefully add to the cheese mixture.
Pour into cake tin on biscuit base, cook in preheated oven for around 35 mins, then turn off oven, open door and let cheesecake cool in oven.
Once it has reached room temperature, chill to serve.