Apple pie cheesecakes
Arnott's, Biscuits, Raspberry Tartlets
12 individual, (156g)
green apple, unpeeled
2 large, thinly sliced, plus 1/2 unpeeled, in matchsticks
97% fat-free cottage cheese
low-fat Greek yoghurt
¾ cup(s), (180g)
¼ cup(s), (55g)
vanilla bean extract
- Preheat oven to 160°C or 140°C fan-forced. Line a 12-hole, ⅓-cup (80ml) capacity muffin tin with foil cases. Place biscuits, jam-side up, in base of cases.
- Place apple, half the cinnamon and 1½ tablespoons water in a small saucepan over medium heat. Cook, covered, stirring occasionally, for 6–8 minutes or until apple is just tender. Gently stir in brown sugar. Remove from heat and cool. Spoon apple mixture into prepared cases.
- Process cheese, yoghurt, caster sugar, flour and vanilla in a food processor until smooth. Add egg and beat until combined. Spoon yoghurt mixture over apple mixture and sprinkle with remaining cinnamon.
- Bake for 15–18 minutes or until just set. Turn off oven. Cool cheesecakes in oven for 30 minutes with door ajar. Place in fridge for 1 hour or until chilled. Serve.