This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Make sure the cream cheese and sour cream are gluten-free.
"Because you don't live near a bakery doesn't mean you have to go without cheesecake." -Hedy Lamarr
Cheesecake seems so daunting to make when I read recipes, but it is actually really easy. The cool thing about this one is that you can make it in a standard springform pan, but the individual cheesecakes made in the muffin tins are even easier. The hardest part is whisking the egg whites.
You can use granulated Splenda for this recipe and it is more widely available but Z-sweet is a great alternative to sugar. The caramelized apples bring their own sweetness to this cheesecake that makes it a perfect holiday dessert.
Servings: 12 | Serving size: 1/12 pie
Cooking Time: 240 Minutes
This keeps fairly well for a couple days, but the fresher the better.
Place the butter in a large skillet over medium high heat.
Add the apples and cook for about 10 to 15 minutes. Toss frequently, and cook until the apples are browned and softened.
Remove from the heat and let cool.
Preheat the oven to 300°F.
Line a muffin tin with 12 muffin papers (preferably foil papers).
Place the hazelnuts in food processor fitted with a steel blade and process until they are coarse crumbs.
Drizzle in the honey through the top of the food processor until well blended into the crumbs then stop the food processor.
Distribute the hazelnut mixture evenly between the muffin papers and pat down gently.
Place the pan in the oven and cook for ten minutes. Remove from the oven.
Fill a large roasting pan with about 1 1/2 inches of water and place in the oven.
Place the cream cheese, sour cream, sweetener, cinnamon, nutmeg, vanilla extract, lemon juice, egg yolks, salt, and caramelized apples in a clean food processor bowl fitted with a steel blade.
Process until smooth.
In a copper bowl, whisk the egg whites until they form stiff peaks. Gently fold in the batter from the food processor until well blended.
Pour the batter into the muffin tins. It is easiest if you use an ice cream scoop or large spoon. The muffins papers should be as full as you can make them.
Place the pan in the heated water bath and bake for 20 minutes.
Turn off the oven and remove the water bath from the oven.
Return just the cheesecake (without the water bath) to the warm oven and allow to sit for 40 minutes in the oven as it cools.
Chill for at least four hours before serving.
Serving size: one-twelfth cake
|Calories 154||Calories from Fat 40|
|% Daily Value|
|Total Fat 10g|
|Saturated Fat 3g||16%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 13g||10%|
|Dietary Fiber 2g||8%|
|Vitamin A 9%||Vitamin C 5%|
|Calcium 6%||Iron 3%|
|Vitamin K 3 mcg||Potassium 190 mg|
|Magnesium 18 mg|