Apple and cinnamon cheese cake

[Gluten free - wheat free recipe]




The base - gluten free dough recipe

180 g rice flour
20 g cornflour
20 g potato flour
1 tsp baking powder
50 g sugar
100 g butter
2 eggs

Base - original dough recipe:
200 g flour
100 g butter (softened)
50 g sugar
1 egg

Weigh out cream cheese first (see Topping section below), and let stand to let it get soft.

Knead all ingredients together for the base, roll out, and place in a greased round cake dish (about 25 cm diameter). Prick the base with a fork to allow any air to escape and stop it from rising.

This dough is quite fragile, so it will probably need some piecing together to get it all in the pie dish.

Alternatively, instead of rolling the base out, put the dough in the cake dish and shape it to cover the bottom and sides.


The filling

2 apples, peeled and sliced
some raisins
sugar
cinnamon

In a small bowl, cover the apple pieces with some sugar and cinnamon and mix. Sprinkle a handful of raisins on the base and cover with apples. Bake the base and apples at 200°C for 15-20 minutes (or until apples softened and base is light brown).


Topping

250 g cream cheese (softened)
125 g yoghurt
some milk
2 tbsp cornflour
3 egg whites
100 g sugar
1 tsp vanilla essence

In a large bowl, mix together cream cheese, yoghurt and cornflour with an electric hand mixer. If mixture is too thick add some milk or more yoghurt. In a smaller bowl, beat eggs with an electic hand mixer until hard, then add sugar and vanilla essence and continue mixing. Gently fold into cream cheese and yoghurt mixture and the pour topping over the hot base and apples. Bake at 200°C for another 20 minutes or until set.


Notes:
If you want to make a plain cheese cake (without apples) simply double the quantities of the other ingredients for the topping, but use 5 egg whites.
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