Sugar Free Apple Honey Cheesecake

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Sugar Free Apple Honey Cheesecake
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1 hr 40 min.
ready in 14 h. 40 min.
Ready in


For the filling
2 ¼ cups Cottage cheese
2 cups Greek yogurt
2 cooking Apple (peeled, cored, sliced)
¼ cup date sugar (or coconut palm sugar)
4 tablespoons clear honey
1 large egg
1 tablespoon Corn starch
1 teaspoon vanilla extract
green Food coloring (optional)
For the pastry
1 ¾ cups all-purpose flour (plus extra for dusting)
½ cup butter
1 pinch salt
To decorate
powdered xylitol
How healthy are the main ingredients?
Cottage cheesehoneyAppleeggsalt

Preparation steps

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.
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.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 22cm-23cm|8"-9" deep springform flan tin.
Roll out the dough on a lightly floured surface and line the base and sides of the tin.
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.
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.
Arrange the apples on the pastry base. Pour in the filling.
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.