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Apple-Almond Cheesecake

Apple-Almond Cheesecake

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  • 1 cup graham cracker crumbs
  • 1 cup sliced almonds, toasted
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 2 tablespoons golden brown sugar
  • 1 1/2 7-ounce packages almond paste, crumbled
  • 3 8-ounce packages cream cheese, room temperature
  • 4 large Jonagold apples (about 2 1/2 pounds), peeled, cored, cut into 1/3-inch-thick slices
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons unsalted butter
  • 3/4 cup (packed) golden brown sugar
  • 3/4 teaspoon ground cinnamon

Recipe Preparation


  • Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Wrap bottom with 2 layers of heavy-duty foil. Mix all ingredients in medium bowl to blend, crumbling almonds slightly. Press mixture onto bottom and 1 inch up sides of pan. Bake until set, about 7 minutes. Maintain oven temperature.


  • Combine almond paste, cream cheese, and sugar in processor; blend until smooth, occasionally scraping down sides of bowl, about 2 minutes. Mix in eggs until just blended. Pour filling into crust. Bake 15 minutes. Reduce heat to 325°F and bake until center is set and top appears dry, about 45 minutes longer. Cool. Wrap in plastic and refrigerate overnight. DO AHEAD: Can be prepared 2 days ahead. Keep refrigerated.


  • Toss apple slices with lemon juice in large bowl. Melt 3 tablespoons butter in heavy large skillet over high heat. Add apples and sauté until golden and tender, stirring frequently, about 9 minutes. Sprinkle with brown sugar and cinnamon. Stir to coat. Add remaining 1 tablespoon butter. Stir until coated and glazed. Cool slightly.

  • Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Arrange apples (warm or room temperature) in concentric circles atop cheesecake. Brush apples with any juices left in skillet. Cut into wedges and serve.

Recipe by Jeanne Thiel Kelley,Reviews Section

Apple Almond Tart

I love the simplicity of a baked tart made in a fluted tart pan. The pretty scalloped edge is gorgeous when brown and crisp, and its shallow nature allows for the perfect bit of sweetness to end a meal. The nut filling bakes down to a slightly chewy, dense consistency that is perked up by the softened fruit. You can use pistachios instead of almonds, and still produce excellent results. Be sure to slice your apples thinly for this tart, and lay them in an organized circular pattern. The edges will darken and crisp, and the tart will look gorgeous when served whole and cut at the table.

Notes SUGGESTED VARIETIES: Choose apple-y apples, like Golden Delicious, Rome, or Granny Smith.

Makes 1 tart serves 6 to 8

Occasion Casual Dinner Party, Family Get-together, Formal Dinner Party

Dietary Consideration halal, kosher, peanut free, soy free, vegetarian

Taste and Texture fruity, nutty, sweet

Type of Dish dessert, tart


  • ½ cup all-purpose flour
  • ½ cup whole wheat pastry flour
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ½ cup (1 stick) unsalted butter , chilled and cut into small cubes
  • ¼ cup ice water , plus more if needed
  • ½ cup (1 stick) unsalted butter , at room temperature
  • ½ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup whole almonds , toasted, cooled, and finely ground
  • 2 teaspoons all-purpose flour
  • ¼ teaspoon salt
  • 2 medium apples , cored and thinly sliced (about ¼ inch)(see Notes)
  • 1 tablespoon demerara sugar


To make the tart dough, combine all of the dry ingredients in the bowl of a food processor, and pulse once or twice to combine. Add the butter cubes to the bowl. Pulse until the dough forms into large crumbles, being careful not to overmix, about 30 pulses. Add the ice water to the bowl and turn the processor on, mixing until the dough is just combined and comes together in 2 or 3 large portions. This only takes about 8 to 10 seconds, so be mindful not to overprocess. Turn the dough out onto the countertop and press into a flat round disk (about 6 inches wide). Work quickly and don’t handle the dough too much. Wrap it tightly in plastic wrap and chill for at least 2 hours, or until you’re ready to roll it out.

Lightly flour a work surface and roll out the dough into a 10-inch round, making sure to rotate and flip it over, rolling both sides. Fold it in half loosely and place it over a 9-inch tart pan with a removable bottom, the crease of the dough running down the middle of the pan, and the edges overhanging slightly. Unfold the dough so it hangs over the edge of the tart pan. Press the dough gently into the corners of the pan, being careful not to stretch it thin. Fold under any overhanging crust, and press it into the walls of tart pan. Run a rolling pin over the top of the pan, pressing down to trim any extra dough and make it flush with top edge of the pan. Use a fork to pierce the bottom of the tart shell, and freeze for 30 minutes.

Preheat the oven to 350 degrees F. Take the tart shell from the freezer and line it with parchment paper. Fill the parchment paper with pie weights or beans, pressing them into the corners. Bake for 20 minutes. Remove the pie weights and bake for another 10 to 15 minutes, until golden brown. Remove the shell from the oven and cool for at least 15 minutes, or until you’re ready to use it.

To prepare the filling: When you’re ready to make the filling, be sure the oven is preheated to 350 degrees F. In the bowl of an electric mixer, cream together the butter and sugar until fluffy and white, about 5 minutes. Add the egg, egg yolk, and vanilla, and mix well to combine. Add the ground almonds, flour, and salt mix together until well combined.

Spread the filling into the pre-baked tart shell. Press the apple slices into the almond filling, slightly overlapping them and working in a circle from the outside of the tart to the center. Sprinkle with the demerara sugar and bake until the apples are golden brown, 40 to 45 minutes. Cool before serving.

Combining bittersweet chocolate and cocoa powder intensifies the chocolaty essence of this cheesecake to the nth degree. Silken tofu brings a delicate creaminess to the filling while also taking the place of eggs by acting as a binding agent.

The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.

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Preheat the oven to 180C/350F/Gas 4.

For the crumble topping, tip the flour, sugar and cinnamon into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the milk and set aside.

For the biscuit base, mix the melted butter and crushed biscuits together in a bowl, then press the mixture into the base of 23cm/9in springform tin. Leave to chill in the fridge for 30 minutes.

For the filling, cook the apple slices in a pan of boiling water for 1-2 minutes, or until just tender but still holding their shape. Drain and cool.

Beat the mascarpone and cream cheese in a large bowl until smooth. Beat in the sugar, vanilla seeds and soured cream and beat until smooth. Beat in the eggs, one at a time, until well combined.

Spoon half of the filling onto the chilled biscuit base. Top with the apple slices and sultanas (if using) and sprinkle over the spices, then spoon over the remaining mixture.

Bake for 30 minutes, then open the oven door, pull the cheesecake out a little bit and sprinkle the crumble topping over the top. Shut the door and bake for a further 40-45 minutes, or until the cheesecake is mostly set with a slight wobble in the middle.

Turn off the oven and leave the cheesecake in the oven for two hours, then remove from the oven and set aside to cool completely.

How to make apple cheesecake bars

  1. Preheat oven to 350° F. Line an 8࡮-inch baking pan with parchment paper and set aside.
  2. Make the crust: Combine ingredients, press mixture into prepared pan and bake 12 to 14 minutes or until light golden in color.
  3. Make the cheesecake mixture: Use an electric mixer to beat together butter and sugar, then add egg and vanilla. Pour over crust.
  4. Prepare apple layer: In a small bowl, stir together apples with sugar and spices. Distribute evenly over cheesecake mixture.
  5. Make the streusel topping: Combine streusel ingredients (I suggest using your hands to work butter into dry ingredients). Sprinkle streusel topping evenly over the apple layer.
  6. Bake 35-40 minutes, cool bars in the pan to room temperature, then transfer to refrigerator to chill for at least 3 hours.

Carb Counters™ Apple Almond Blueberry Morning Cake Recipe

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  • Crust:
  • 1 1/4 cup unbleached all purpose flour
  • 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
  • 3 ounces cream cheese softened, at room temperature
  • 2 ounces unsalted butter (4 tbsp), softened, at room temperature
  • 1/4 teaspoon pure almond extract
  • 1/4 teaspoon Pure vanilla extract
  • 1/4 cup Granulated sugar
  • 1/4 cup Light brown sugar
  • 1/3 cup almonds finely chopped
  • Topping:
  • 2/3 cup reserved crust mixture
  • 2 tablespoons unbleached all purpose flour
  • 2 tablespoons Granulated sugar
  • 2 tablespoons Light brown sugar
  • 1/4 cup almonds coarsely chopped
  • Filling:
  • 5 ounces cream cheese softened, at room temperature
  • 1/2 cup granulated sugar as required
  • 1 large Egg
  • 1 tablespoon lemon juice freshly squeezed, plus 1 tbsp to mix with apples
  • 1 pinch of Salt
  • 1 pound Granny Smith apples (2 to 3 medium), peeled, cored & cut into thin slices

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The Baking Process for Grain Free Apple Almond Tart

The first thing you need to do is par-bake the tart crust. Keep in mind that almond flour can burn easily so par-bake at 350 Degrees (180 C. ). I only bake for about six minutes before filling with apples, almonds and heavy cream. I make sure to put foil around the edges to avoid burning.

I like to use this rectangular tart pan because it&rsquos easier to cut into squares. This tart is rich and small squares are all you need. I cut it into 16 squares.

Apple Almond Galette

with Cranberry Ice Cream and Candied Cranberries

1 recipe pie dough – the recipe makes two galettes, but you can always freeze one disk for later.

2 tablespoons unsalted butter, room temperature

1 tablespoon all-purpose flour

1/2 teaspoon almond extract

5 large Apples, thinly sliced on a mandoline

Egg wash (1 egg mixed with 1 tablespoon water)

2 tablespoons sugar for sprinkling over top

1/4 cup finely chopped fresh cranberries

Rolling Pins: There’s no perfect rolling pin, it’s just what feels right in your hands. I use different style pins depending on what I am making. If I have a stiff dough, I like a rolling pin with handles. If I have a very soft dough I like a tapered pin, because I can feel the dough a little better. If you have an issue with getting an even dough (too thick in spots and thin in others) JK Adams has a line of rolling pins that helps you roll to the exact thickness called for in your recipe.

When I designed my current kitchen I requested a giant butcher block countertop, because I love working on a wood surface. I moved here from a house that had TILE counters and they are just about the worst case scenario for a baker. There is no way you can roll cookie or bread dough on a tiled surface, UNLESS you have this JK Adams pastry board to slide over it. The board fits snuggly on any table or counter, so you can make all situations worthy of making pastry. It secures itself so it won’t shift or slide around as you work. I’ve even brought it with me when I had to roll dough on TV, since the sets rarely have a real work surface to work on. JK Adams really thought this one through and added rings (scroll down to see) so you can measure the size your dough needs to be without getting out a measuring tape and notched the wood, so your rolling pin has a place to sit and won’t roll away while you’re working.

Roll the chilled pie dough to an 1/8-inch-thick circle = 14″ circle (I used the rings on the board to measure – see below). Place the dough on a piece of parchment paper on a baking sheet.

In a food processor blend the almond paste, flour, sugar, butter, vanilla and almond extracts, and egg yolk until smooth. Spread over the center of the dough, leaving about a 2-inch ring on the outside. Arrange the apples over the almond cream. Fold the uncovered dough over the apples and crimp to keep it in place. Freeze the galette while you preheat the oven to 425°F.

Brush the crust with the egg wash and sprinkle the sugar over the crust and apples.

Bake for 20 minutes and reduce the heat to 350°F and bake for an additional 25 minutes or until the apples are tender. I like a bit of tooth to my apples, but you can bake them until they are super soft too. Allow to cool to room temperature before sliding the galette onto a serving plate or

a Walnut Lazy Susan by JK Adams. (This also makes an excellent cake stand and allows you to frost the cake without a special cake turner).

Serve it with toasted almonds and a bit of Greek yogurt as a Sunday brunch. Or go for the ice cream…

Ice Cream: Make the ice cream as directed. Gently fold the chopped cranberries into the ice cream as it comes out of the ice cream machine. If you don’t want to make your own, you can smash some store bought ice cream with a wooden spoon until it is soft enough to fold the cranberries into it.

Add the candied cranberries for some bling!

This rustic galette is perfect for the holidays or just a Tuesday evening.

This post was sponsored by JK Adams, but all of the opinions and recipes are mine!