Sugar Free Apple Honey Cheesecake

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Sugar Free Apple Honey Cheesecake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 14 h. 40 min.
Ready in
Calories:
508
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie508 kcal(24 %)
Protein22.18 g(23 %)
Fat20.37 g(18 %)
Carbohydrates60.89 g(41 %)
Sugar added17.5 g(70 %)
Roughage1.46 g(5 %)
Vitamin A207.93 mg(25,991 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.47 mg(12 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.39 mg(35 %)
Niacin4.92 mg(41 %)
Vitamin B₆0.1 mg(7 %)
Folate86.22 μg(29 %)
Pantothenic acid0.41 mg(7 %)
Biotin4.35 μg(10 %)
Vitamin B₁₂0.77 μg(26 %)
Vitamin C2.86 mg(3 %)
Potassium318.31 mg(8 %)
Calcium142.13 mg(14 %)
Magnesium16.08 mg(5 %)
Iron1.96 mg(13 %)
Iodine31.19 μg(16 %)
Zinc0.65 mg(8 %)
Saturated fatty acids12.36 g
Cholesterol88.38 mg
Author of this recipe:

Ingredients

for
6
For the filling
2 ¼ cups
2 cups
2
cooking apples (peeled, cored, sliced)
¼ cup
date sugar (or coconut palm sugar)
4 tablespoons
clear honey
1
large egg
1 tablespoon
1 teaspoon
green Food coloring (optional)
For the pastry
1 ¾ cups
All purpose flour (plus extra for dusting)
½ cup
1 pinch
To decorate

Preparation steps

1.
For the filling: put the cottage cheese into a food processor and blend until smooth. Stir in the yoghurt and spoon the mixture into a muslin-lined sieve set over a bowl. Cover with cling film and chill for 12 hours to drain off the excess liquid.
2.
For the pastry: mix the flour and salt in a mixing bowl and rub in the butter until the mixture resembles bread crumbs. Gradually add just enough water to form a dough. If the dough is crumbly add more water. If it is wet and sticky, add a little more flour. Form the dough into a ball, wrap in clingfilm and chill for 1 hour.
3.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 22cm-23cm|8"-9" deep springform flan tin.
4.
Roll out the dough on a lightly floured surface and line the base and sides of the tin.
5.
Heat a large frying pan over a medium heat. Toss the apple slices with the sugar and add to the pan. Cook for 4-5 minutes, shaking the pan occasionally to prevent the apples from burning, until the apples are tender. Place the apples on a tray to cool.
6.
Tip the yoghurt mixture into a clean bowl, discarding the liquid. Beat in the honey, egg, cornflour and vanilla. Beat in the colouring if using.
7.
Arrange the apples on the pastry base. Pour in the filling.
8.
Bake for about 45 minutes until the edges are set but the centre is still slightly wobbly. Cool completely in the oven, then remove and place on a serving plate. Sift over a little xylitol just before serving.