Apple Almond Cheesecake

Apple Almond Cheesecake

You have to try this Apple Almond Cheesecake! It is everything a cake  should be: sweet, rich and delicious. Share a slice or two with someone you love. Recipe courtesy of canola farmer Pat Orsak.

  • Ingredients

    Shortbread Base

    1/3 cup canola oil margarine (75 mL)

    1/2 cup ground almonds (125 mL)

    1/4 cup granulated sugar (60 mL)

    1/4 tsp almond extract (1 mL)

    1 cup all-purpose flour (250 mL)

     

    Filling

    8 oz cream cheese (250 g)

    1 cup plain or vanilla yogurt (250 mL)

    1/4 cup granulated sugar (60 mL)

    2 eggs (2)

    1/4 tsp almond extract (1 mL)

     

    Apple Almond Topping

    2 Tbsp canola oil (30 mL)

    3 large crispy apples, peeled and diced (3)

    2 Tbsp lemon juice (30 mL)

    1/2 cup brown sugar (125 mL)

    1 tsp cinnamon (5 mL)

    1-2 tsp cornstarch (5-10 mL)

    1-2 Tbsp water (15-30 mL)

    1/2 cup slivered almonds (125 mL)

     

  • Directions

    Shortbread Crust:

    1. In a small mixing bowl beat margarine until fluffy.
    2. Add ground almonds, sugar, and almond extract, mix well.
    3. Work flour into mixture until a soft dough forms.
    4. Pat dough into a 9” (22 cm) springform pan, gently pressing against bottom and slightly up the sides.
    5. Refrigerate for 30 minutes.

     

    Filling:

    1. Beat cream cheese until fluffy.
    2. Beat sugar, egg, yogurt & almond extract into the cream cheese.
    3. Pour into chilled crust.
    4. Bake at 425⁰F (220⁰C) for 15 minutes, then turn the oven down to 350⁰F (175⁰C) and continue to bake for 35-40 minutes until the centre is set and top appears dry. Let cool.

     

    Topping:

    1. Pour canola oil into a large non- stick frying pan. Add apples and lemon juice and cook on medium heat for 5-7 minutes, until apples begin to soften.
    2. Add sugar and cinnamon and cook 2-3 minutes longer.
    3. Dissolve cornstarch in water and add to apples. Continue to cook until mixture thickens, about 1-2 minutes.
    4. Remove apple mixture from heat, set aside and allow to cool.
    5. In a medium size non-stick frying pan toast slivered almonds on medium heat until slightly browned, about 3 minutes.

     

    Assembly:

    1. Once cheesecake has cooled, carefully release sides of springform pan and transfer to a large serving plate.
    2. Top cheesecake with apple mixture that is warm or room temperature, and spread evenly.
    3. Sprinkle toasted almonds over top.
    4. Serve and enjoy!

     

Nutritional Analysis

Serving Size
1 slice
Servings
12
Calories
355
Total Fat
20 g
Saturated Fat
5.3 g
Cholesterol
56 mg
Sodium
101 mg
Carbohydrates
39 g
Fiber
1.1 g
Sugars
26.9 g
Protein
7 g
Potassium
239 mg

Sign up and Stay Connected!

Sign up to get the latest updates and newest recipes!