Bramley Apple Baked Cheesecake

A traditional fresh dessert


For the Pastry Case

175g plain flour 

75g butter 

30g/2 tbsp caster sugar 

1 medium egg, lightly beaten 

2 tbsp water

For the Filling

3 small or 2 medium bramley apples, peeled and cored 

1 tsp lemon juice 

150ml double cream 

250g low fat soft white cheese 

2 large eggs, separated 

50g caster sugar 

2 tsp orange flower water or 1 tsp vanilla extract 

1 tbsp caster sugar to sprinkle


  1. Rub the butter into the flour until it resembles fine breadcrumbs Stir in the sugar and mix to a soft dough using the beaten egg and water
  2. Transfer the pastry dough to a lightly floured board and roll out to line a 22cm flan ring line with baking parchment and baking beans.
  3. Bake for 15 minutes at 190⁰c,conventional oven centre shelf, fan oven 180c /375⁰f/gas 5 and remove from the oven and remove baking parchment and baking beans. turn down the temperature to 180⁰c conventional oven, 170c fan oven/350⁰f/gas 4
  4. Cube the flesh of one of the apples and put in a saucepan with one tbsp of water to prevent it from burning or sticking to the pan
  5. Cover and cook over a low heat for three minutes to soften apple, remove from heat and cool. Thinly slice the remaining apple(s) and add lemon juice
  6. Lightly beat the cream, cheese, egg yolks, sugar and orange flower water until well mixed
  7. Whisk the egg whites until they form stiff peaks and fold into the cream cheese mixture
  8. Put the cooked apple on the base of the part-baked flan and pour over the topping
  9. Arrange the apple slices on top in concentric circles, as for an apple tart
  10. Sprinkle over the sugar and return to the oven for 23-30 minutes until golden and set
  11. Allow to cool before serving
Back to Recipes