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 The Low Carb Luxury Online Magazine  
    July 2005    Page 11       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12     

Feature Articles
 The Magic of 5-HTP
 All Scream for Ice Cream!
 It's the Calories, Right?
 Measure Your Progress
 Binge Eating: Why?
 Summer Berries!
 DIY French Manicures
 Make Your Summer Spicy
 Recipes from Dreamfields!
 Cookout Time!
 Make an Apple Cheesecake!
 Kitchen Tips



  MacNut Oil

Apple Cheesecake              

Here's a Bavarian Apple Cheesecake recipe you're going to love! It's my low carb version of a wonderful cheesecake recipe from my cousin, Laurie. We've substituted Splenda for the sugar and we use Carbalose flour instead of regular flour in the crust.

This has got to be about the best low carb dessert I've ever eaten. No one will know that this is low carb, especially if you top it with whipped cream. There's just enough apple to give it the right flavor, but not enough to be outrageously high in carbs. They add just 2 to 3 net carbs per serving. The crust is nice and flaky and this dessert reminds me of a cross between apple strudel and apple Danish.

The cheese filling isn't overly sweet, so you may want to add a touch more sweetener if you like your cheesecake very sweet. Between the whipped cream and the sweet cinnamon-y apples, I don't think it really needs to be sweeter.

Bavarian Apple Cheesecake

Bavarian Apple Cheesecake Crust:
  • 1/3 cup granular Splenda or equivalent liquid sweetener
  • 1/3 cup plus 1 tablespoon butter, softened
  • 1/4 teaspoon vanilla
  • 1 cup Carbalose flour
  • 16 ounces cream cheese, softened
  • 1/2 cup granular Splenda
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups granny smith or rome apples, peeled and sliced, 8 ounces
    (Don't slice them too thin.)
  • 1/3 cup granular Splenda
  • 1 teaspoon cinnamon
  • 1/4 cup sliced almonds, 1 ounce

Beat first 3 crust ingredients on medium speed; stir in flour until a soft dough forms. Pat onto bottom and just slightly up sides of a 9-inch springform pan. Set aside.

Place apples in a single layer on a baking sheet. You may want to line it with a silicone liner because the apples will stick. Cover with foil and bake at 400°F 15 minutes.

Meanwhile, in a medium bowl, beat cream cheese, 1/2 cup Splenda and 1/2 teaspoon vanilla until fluffy. Add eggs; beat on low speed just until combined. Pour into prepared pan. Arrange warm apples atop filling.

In a small bowl, mix 1/3 cup granular Splenda and cinnamon. Sprinkle almonds evenly over apples, then cover with cinnamon-Splenda mixture. It will seem like an awful lot of cinnamon mixture, but you'll be glad that you put it all on there. Bake at 400°F 40 minutes until golden brown.

Cool, then remove sides of pan. I didn't like the dry, powdery look of the granular Splenda on top so I sprayed it lightly with a water mister to melt the Splenda. Chill at least 4 hours before serving.

Makes 8 servings
NUTRITION: 384 Calories; 33g Fat; 11g Protein; 15g Carbohydrate; 5g Dietary Fiber; 10g Net Carbs

Contents and photos copyright © July 2005  Linda Genaw and Low Carb Luxury



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