My best baked cheese cake recipe

​Secrets first: we cook apple slices in a small quantity of water. These apple slices go into the bottom of the cake tin.Bake a day before you want to serve it to allow the flavour and texture to develop.
Geheime eerste: ons kook appelskywe (so 2 appels) in bietjie water en sit dit onder in die koekpan. Bak dit ten minste een dag voor jy dit wil bedien sodat die geure/tekstuur kan ontwikkel.



Initially, apples were farmed on the grounds of Fairview. We were told by old doctor Tiensie Stander that when the ground for the development of Bergsig was subdivided, serious consideration was given to the name Appelboord, but because the apple orchards had to go for the development it was decided to name the new suburb Bergsig. Today we have apple tree left on the yard and it hardly ever bears more than 5 apples per season!
First things first:
Place ½ packet Tennis Biscuits biscuits in a plastic bag and roll to fine crumbs with a rolling pin (a bottle also does the trick)
Add to 80ml melted butter and press the mixture onto the base of a lined 20cm springform cake tin. Make sure the sides are well coated with Spray 'N Cook. Refrigerate.
Preheat the oven to 160°C ;
In a bowl: 3 cups ricotta cheese (600g), 125ml cream, 180ml castor sugar, 15ml cake flour, 30ml cornflour (Maizena) + 3 extra large eggs Beat together until smooth (bearing in mind that ricotta is a crumbly "cheese" and the texture will remain slightly crumbly, but smooth)
Stir in juice and zest of one lemon
Pour into cake tin and bake for one hour ; then increase temperature to 180°C and bake a further 10 minutes. Take out of oven, put on rack and allow to cool in cake tin, remove and keep in fridge overnight. Serve at room temperature (that's important!)
Let us make that a Banting recipe:
Preheat the oven to 160°C ;
In a bowl:
3 cups ricotta cheese (600g |750 ml ) 62ml is 1  = 12 dairy fat portions
125ml cream 30ml is 1 daily fat = 4 dairy fat portions
180ml castor sugar
15ml cake flour, 30ml cornflour (Maizena) + 3 extra large eggs Beat together until smooth (bearing in mind that ricotta is a crumbly "cheese" and the texture will remain slightly crumbly, but smooth)
Stir in juice and zest of one lemon
Pour into cake tin and bake for one hour ; then increase temperature to 180°C and bake a further 10 minutes. Take out of oven, put on rack and allow to cool in cake tin, remove and keep in fridge overnight. Serve at room temperature (that's important!)