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Normandy Cheesecake
Normandy Cheesecake is a traditional British recipe for a classic cheesecake of a Mascarpone cheese, egg, calvados, caster sugar, lemon zest, mixed spice, sultanas and double cream mix that's topped with apple slices and baked on a digestive biscuit and nut base, refrigerated to cool and glazed with apricot jam before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Normandy Cheesecake.
prep time
30 minutes
cook time
90 minutes
Total Time:
120 minutes
Additional Time:
(+cooling and chilling)
Serves:
10
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesBritish Recipes
Normandy is well known for its apples and not only does this cheesecake version have apples as a decoration it also contains calvados in the mix.
Ingredients:
75g butter
50g caster sugar
100g
digestive biscuits
50g finely-chopped nuts (walnuts are excellent)
225g Mascarpone cheese (or use this site's recipe for
home-made mascarpone)
3 eggs, separated
2 tbsp
Calvados
100g caster sugar
freshly-grated zest of 1/2 lemon
generous pinch of mixed spice
2 tbsp plain flour
25g sultanas
150ml double cream
1 large dessert apple, peeled, cored and thinly sliced
3 tbsp
apricot jam
2 tbsp water
Method:
Melt the butter and sugar in a pan over gentle heat then take off the heat and stir-in the biscuit crumbs and nuts. Press this mixture evenly into the bottom and slightly up the sides of a greased loose-bottomed 20cm cake tin. Place in the refrigerator and chill for 2 hours.
Add the cheese to a bowl and whisk to soften then beat in the egg yolks, calvados, lemon zest, mixed spice, 50g sugar, sultanas, flour and cream. Mix until thoroughly combined and set aside. Meanwhile whisk the egg whites until stiff and gradually fold in the remaining sugar. Fold the egg-white mixture lightly through the cheese mixture then spoon into the prepared cake tin and use a spatula to smooth the surface. Arrange overlapping slices of apple evenly on the surface so that the whole surface is covered.
Place in an oven pre-heated to 160°C (320°F/Gas Mark 3) and bake for about 90 minutes, or until firm and set but still slightly spongy to the touch. Turn the oven off, open the door and allow the cheesecake to cool naturally to room temperature.
Meanwhile add the apricot jam and water to a saucepan and bring just to a boil. Press the resultant mixture through a sieve. Carefully lift the cheesecake from the tin and set on a work top. Brush the top with the apricot jam mixture then chill in the fridge for at least 2 hours before serving.
