Instructions: Pre-heat the oven to 180 C, 350 F, Gas Mark 4.

Place the apple with 3 tablespoons of water into a saucepan over a moderate heat. Cook the apple for approximately 10 minutes until it becomes soft and pulpy , stirring occasionally.

Place the cooked apple into a blender or food processor and blend for 30 seconds. Pour the puree onto a plate to cool for 10 minutes.

Whilst the apple is cooling, place the biscuits into the blender or food processor and blend for 30 seconds.

Melt the butter in a saucepan over a moderate heat. Add the biscuit crumbs to the melted butter and mix well. Pour the crumb mixture into a 20cm ( 8 inch )loose based ( spring form clip ) tin and press the crumb mixture down. Refrigerate the base until the cheese mixture is ready for use.

Place the cream cheese and sugar in a mixing bowl and beat well for approximately two minutes. Add the beaten eggs , cornflour , apple puree and spice and mix until incorporated . Pour in the cream and mix for a further minute.

Pour the cheesecake mixture onto the biscuit base. Place the tin onto a baking sheet and place into the pre-heated oven.

Bake the cheesecake for 1 hour and then turn the oven off leaving the cheesecake in the oven for a further 30 minutes

Cool the cheesecake in the tin.

Notes Serve at room temperature with soured cream.

NOTES : A fabulous baked cheesecake lightly spiced with cinnamon. The texture is light and moussey and this works well with the fruit and spice.

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