APPLE CRISP CHEESECAKE
This low carb apple crisp cheesecake is a delicious combination of crumble and cheesecake. The cheesecake is light and creamy, with a layer of mock apple which is topped with a cinnamon crumble.
The Chief Taster has never been happier with this dessert. Apple crumble is his favourite dessert, closely followed by cheesecake. There were lots of happy noises made as he devoured his first slice.
This low carb cheesecake may seem to have a lot of steps but it is worth the end result! The hardest thing about this cheesecake is waiting to eat it whilst it chills in the fridge. To serve I poured sugar free caramel sauce on top but that's optional.
INGREDIENTS
"Apple" Layer
2 chayote squash
1 tablespoon cinnamon
3 tablespoons brown sweetener
2 cups water
Crust
2 cups almond flour
5 tablespoons butter melted
1 tablespoon cinnamon
3 tablespoons brown sweetener
1/4 teaspoon salt
Filling
24 oz cream cheese
1/2 cup sour cream
3 medium eggs
1/2 cup brown sweetener
1 tablespoon vanilla extract
Crisp Topping
1/2 cup almond flour
2 tablespoons coconut flour
2 tablespoons brown sweetener
1 teaspoon cinnamon
3 tablespoons butter cold, cut into small squares
1/4 teaspoon salt
INSTRUCTIONS
Make the apple layer
Peel the chayote squash and slice the top and bottom off.
Cut the chayote into small squares (or as roughly as you can).
Place the chayote into a small saucepan with the water and bring to the boil.
Cover and simmer for 8-10 minutes until soft.
Drain the chayote and place in bowl. Toss in the cinnamon and brown sweetener.
Set aside to cool.
Make the Base
Grease an 8-inch spring form cake tin.
Cover the outside bottom of the cake tin with silver foil, ensuring that it comes up to the sides too. You don’t want any water to get into the tin when baking it!
In a medium bowl, mix the almond flour, melted butter, cinnamon, salt and brown sweetener until blended.
Spoon the mixture into the base of the cake tin and press down evenly. Place the tin in the fridge to firm whilst you make the fillings.
Make the Filling
Beat the cream cheese and sour cream in a bowl using an electric mixer or whisk until smooth and fluffy.
Add the brown sweetener and vanilla extract. Whisk until smooth.
Add the eggs, one at a time, making sure the mixture is smooth.
Make the Crisp Topping
Place the crumble ingredients in a small bowl and using your finger tips, gently blend into a crumble texture.
Assemble
Preheat the oven to 180C/350F degrees.
Spoon the filling into the cake tin on top of the chilled base.
Scatter the chayote on top of the cheesecake.
Spoon the crumble on top of the chayote.
Place the cake tin into a large baking pan and fill with water so it comes up to about 2/3rds of the side of the cake tin.
Bake for an hour and 15 minutes until the topping is golden and the cheesecake is fairly firm. Any slight jiggle is fine as the cheesecake will firm up once chilled.
Cool and chill overnight (will power IS required here!)
Remove from the tin and serve with a side of sugar free caramel sauce.
0 Response to "APPLE CRISP CHEESECAKE"
Posting Komentar