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      RECIPE TITLE "APPLE CHEESECAKE" courtesy of http://www.a2zrecipes.net

    yields Makes 8 servings time ---- difficultyeasy

      RECIPE INGREDIENTS

    CRUST:
    1 recipe Special Cheesecake Pastry (see recipe below)

    FILLING:
    1 lb cottage cheese, sieved
    2/3 cup sour cream
    scant 1/2 cup sugar
    2 eggs
    1 tablespoon all-purpose flour
    1 pinch ground cinnamon
    finely grated rind of 1 lemon
    juice of 1 lemon
    1 lb apples, peeled, cored, finely chopped

    TOPPING:
    2 1/2 cups bran flakes
    2 tablespoons powdered sugar

    Parrish 9x3 Round Cheesecake Pan with Removable Bottom
    Parrish 9x3 Round Cheesecake Pan with Removable Bottom This 9-in. Round Pan is the one you'll want to use for baking cheesecakes or any cake you wish to decorate and frost along the sides. A removable bottom plate lets you lift the cake out without disturbing the sides, allowing you place the cake on a more decorative stand for decorating and serving. The pan is made of heavy-duty aluminum and measures 3-in. high.

      RECIPE METHOD

    Preheat oven to 375F (190C). Grease a 9-inch pie pan. To prepare crust, on a lightly floured surface, roll Special Cheesecake Pastry to a 1/4-inch thickness. Line greased pan with dough. Prick dough with a fork. Refrigerate while preparing filling.
    To prepare filling, beat cottage cheese, sour cream, sugar, eggs, flour and cinnamon until smooth. Stir in lemon rind and juice. Spread 1/2 of apples in prepared dough. Pour filling over apples. Top with remaining apples.
    To prepare topping, combine bran flakes and 1 tablespoon of icing sugar in a small bowl. Sprinkle over apples. Bake in preheated oven 45 minutes or until set. Cool completely. Dust with remaining icing sugar.

      Nutrition Facts Calories: 308.67
    Protein: 20.22 g
    Carbohydrates: 44.24 g
    Sodium: 238.92 mg
    Saturated Fat: 4.43 g
    Fat: 9.72 g
    Cholesterol: 69.50 mg

    SPECIAL CHEESECAKE PASTRY

    3/4 cup all-purpose flour
    1/2 cup self-rising flour
    1 cup sugar
    1/2 cup lightly salted butter, chilled, cut in pieces
    2 egg yolks

    Sift flours into a large bowl or food processor. Stir in sugar.
    Cut butter into flour with 2 knives or a pastry blender until mixture resembles cornmeal. Or, process in food processor 1 minute.
    Add egg yolks and stir with a fork until dough forms. If dough feels soft, refrigerate until butter firms. Store in refrigerator up to 4 days. Bring pastry to room temperature before using. Makes enough dough to line a 9-inch spring-form pan.


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