Chilly Ap­ple Cin­na­mon Cheese­cake

Delight Gluten Free - - Indulge -

YIELD: 10 SERV­INGS PREP TIME: 20 MIN­UTES TO­TAL TIME: 3 HOURS 20 MIN­UTES, IN­CLUD­ING CHILL TIME GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, CORN-FREE

For the Ap­ple Cin­na­mon Top­ping 4 ta­ble­spoons but­ter ½ cup sugar 1 ta­ble­spoon cin­na­mon 2 Granny Smith ap­ples, peeled and thinly sliced or chopped

For the Crust 2 (7.5 ounce) boxes Pamela’s Prod­ucts Cin­na­mon Gra­hams ¼ cup sugar 6 ta­ble­spoons but­ter

For the Fill­ing 2 cups heavy cream ½ cup sugar 2 (8 ounce) blocks cream cheese, soft­ened 2 tea­spoons fresh lemon juice 2 tea­spoons vanilla 1 tea­spoon cin­na­mon 1. In a large skil­let set over medium heat, melt the but­ter for the top­ping. Once melted, add in the sugar, cin­na­mon and ap­ples. Cook un­til the ap­ples are soft­ened and caramelized, about 5 to 7 min­utes. Re­move from heat and cool.

2. To make the crust, in the bowl of a food pro­ces­sor, pulse to­gether cin­na­mon gra­hams, sugar and but­ter un­til coarsely ground. Press the mix­ture into the bot­tom of a 9-inch spring form pan.

3. To make the fill­ing, in a mix­ing bowl us­ing an elec­tric mixer, beat the heavy cream and sugar un­til soft peaks form, about 3 min­utes. Set aside.

4. In the bowl of a stand­ing mixer us­ing the pad­dle at­tach­ment, beat to­gether soft­ened cream cheese, vanilla, lemon juice and cin­na­mon on low speed. Gen­tly fold the whipped cream into this mix­ture. Pour the fill­ing on top of crust and spread out evenly.

5. Pour the cooled ap­ple top­ping on top of the fill­ing. Cover the cheese­cake and place into the freezer to set. Freeze for 2 hours or un­til ready to pre­pare for serv­ing.

6. Trans­fer the cheese­cake to the re­frig­er­a­tor 1 hour prior to serv­ing.

NU­TRI­TION PER SERV­ING: CALO­RIES: 529, FAT: 40G, SAT­U­RATED FAT 23G, CHOLES­TEROL: 121MG, SODIUM: 286MG, CAR­BO­HY­DRATES: 45G, FIBER: 2G, SUG­ARS: 32G, PRO­TEIN: 4G MARCH - APRIL 2016

3. Evenly dis­trib­ute the fill­ing among the 24 lin­ers. Gar­nish with re­main­ing key lime zest.

4. Re­frig­er­ate for at least hours be­fore serv­ing. NU­TRI­TION PER SERV­ING: CALO­RIES: 147, FAT: 8G, SAT­U­RATED FAT 4G, CHOLES­TEROL: 21MG, SODIUM: 115MG, CAR­BO­HY­DRATES: 18G, FIBER: 0G, SUG­ARS: 13G, PRO­TEIN: 2G MARCH - APRIL 2016

1. Pre­heat oven to 350 de­grees F. Grease a 9-inch spring form pan with non­stick spray and set aside.

2. To make the fruit top­ping, heat the co­conut oil in a non­stick skil­let set over medium heat. Add in the peaches, rasp­ber­ries and sugar and cook, stir­ring oc­ca­sion­ally, un­til the fruit is soft, about 5 to 7 min­utes. Re­move from heat and set aside to cool.

3. To make the streusel top­ping, com­bine all of the in­gre­di­ents for the streusel in the bowl of a food pro­ces­sor and pulse un­til a crumbly top­ping forms. Set aside un­til ready to as­sem­ble the cake.

4. To make the cake bat­ter in a mix­ing bowl, whisk to­gether the gluten-free all-pur­pose flour, bak­ing pow­der and salt. Set aside.

5. In the bowl of a stand­ing mixer, cream to­gether the Greek yogurt, co­conut oil and sugar. Add in the eggs, one at a time, mix­ing well af­ter each ad­di­tion. Add in the vanilla ex­tract and mix well.

6. Slowly add the dry in­gre­di­ents into the wet in­gre­di­ents in three sep­a­rate ad­di­tions. Af­ter the sec­ond ad­di­tion, add in the co­conut milk and mix well be­fore in­cor­po­rat­ing re­main­ing flour mix­ture.

7. Pour the cake bat­ter into the pre­pared spring form pan. Top the cake with the cooled fruit and then sprin­kle the streusel crum­ble on top of the fruit. Bake for 50 to 60 min­utes un­til the cen­ter of the cake is set. Cool for 30 min­utes be­fore re­mov­ing the sides of the spring form pan.

NU­TRI­TION PER SERV­ING: CALO­RIES: 514, FAT: 26G, SAT­U­RATED FAT 15G, CHOLES­TEROL: 34MG, SODIUM: 348MG, CAR­BO­HY­DRATES: 71G, FIBER: 6G, SUG­ARS: 45G, PRO­TEIN: 6G

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