Please Pass the Recipe

sharing recipes from one generation to the next


apple lemon cheesecake slice servedOur blog’s primary function is for me to hand over family recipes to my daughters, for my granddaughters.  We had some hands on time in the kitchen baking last Saturday, my eight year old granddaughter and I. She has cooked since she could reach the kitchen bench perched on a stool! My arthritic fingers were no excuse for my young Miss when I suggested making the pastry in the mixer. She knew how to rub the butter in by hand! I left her to it and busied myself preparing the filling. She made perfect sweet biscuit crust. The remainder of the tart we made together and when she tasted her baked handiwork she declared it “was better than good!”

 My six year old granddaughter is wheat intolerant so we made crumb base by crushing sweet rice flour biscuits then mixing in a little melted butter. We pressed this into a couple of individual flan tins in lieu of the pastry. We substituted the plain flour in the cheesecake mix with 1 tablespoon of psyllium husks and 1 tablespoon of gluten free plain flour with absolutely no loss of texture. Miss Six year was too busy to help cook!



1 1/4 cups plain flour

1/2 teaspoon cinnamon

1 teaspoon baking powder

2 teaspoons lemon zest

125g butter

1/4 cup sugar

1 egg yolk

2 tablespoons dry sherry or rum


3 medium sized apples

2 eggs

1/2 cup sugar

2 tablespoons plain flour

2 teaspoons lemon zest

1/2 cup cream

250g cream cheese

1 tablespoon candied peel

1/4 cup raisins, chopped

Sift dry ingredients. Rub in the butter and zest. Beat egg yolk and sherry together then mix it into the flour only until a ball forms.

Roll pastry to fit 28cm x 18 cm shallow tin. Fit and trim.

Peel, core and thinly slice the apples. Arrange in overlapping lines in the pastry shell.

Beat together the cream cheese, cream, lemon zest and sugar until well combined then beat in the eggs. Gradually add the sifted flour, candied peel and chopped raisins. Mix well. Pour the cheesecake mixture over the apples and bake moderate oven 1 – 1 1/4 hours.

Delicious served warm with whipped cream or cold with vanilla yoghurt and passionfruit.



About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs


  1. Cheap Luxury
    August 28, 2012

    We think your blog is fabulous and we would like to nominate you for a One Lovely Blog Award! X Natalie & Elaine


    • ladyredspecs
      August 28, 2012

      Thank you so much! 😄 I love your blog too! I am away from home for a month, I’ll try and attend to this while I am on the road, time and circumstances permitting. Sandra


      • Cheap Luxury
        August 28, 2012

        No pressure & it is a pleasure you really deserve it 🙂 I hope you have a good trip.


  2. Leah
    August 23, 2012

    yum! looks almost like a sweet quiche… can imagine the apple, cheese and sultana’s are a great flavour combo xx


    • ladyredspecs
      August 23, 2012

      You’re right, I never thought of it quite like that. It was delish! Xx


  3. thehungrymum
    August 20, 2012

    That looks amazing. Bet it tasted incredible, too.


    • ladyredspecs
      August 20, 2012

      Lovely mix of tart crunchy apple, and creamy cheesecake. Yum!


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This entry was posted on August 20, 2012 by in Baking, Cakes, Desserts, Food, Gluten free baking, Light dessert, Slices and Tray Bakes and tagged , , , , .
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