Get ready to transform your dessert game with a mind-blowing cheesecake that will make your taste buds dance! This isn't just another ordinary cheesecake - it's a luxurious blend of creamy, nutty, and fruity flavors that will transport you to dessert heaven. Imagine a perfectly crisp almond flour crust, topped with a silky smooth cream cheese filling, adorned with delicate apple slices and a sprinkle of crunchy almonds. Whether you're a baking enthusiast or a dessert lover looking to impress, this Apple Almond Bavarian Cheesecake is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups apples, peeled and sliced
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- For the crust, combine almond flour, sugar, and melted butter in a mixing bowl. Mix thoroughly until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or measuring cup to compact the crust.
- Bake the crust for 10 minutes until lightly golden. Remove from oven and let cool completely.
- In a large mixing bowl, beat cream cheese until smooth and creamy using an electric mixer. Add powdered sugar and vanilla extract, mixing until well incorporated.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure the mixture is smooth and free of lumps.
- Peel and slice apples into thin, uniform pieces. Toss with a light dusting of cinnamon if desired.
- Pour the cream cheese mixture over the cooled crust, spreading evenly.
- Arrange apple slices in a decorative pattern on top of the cheesecake filling.
- Sprinkle sliced almonds over the apple layer for additional texture and flavor.
- Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Release the springform pan sides.
- Slice and serve chilled. Optional: garnish with additional sliced almonds or a light dusting of powdered sugar.
Tips
- Room Temperature Matters: Ensure all dairy ingredients are at room temperature to create a smooth, lump-free filling.
- Prevent Cracks: Avoid overmixing the eggs and don't overbake. A slightly jiggly center is your friend!
- Baking Technique: Use a water bath (place the springform pan in a larger pan filled with hot water) to create even, gentle heat and prevent cracks.
- Apple Selection: Choose firm, slightly tart apples like Granny Smith or Honeycrisp for the best texture and flavor balance.
- Cooling is Crucial: Allow the cheesecake to cool slowly at room temperature, then refrigerate for at least 4 hours to set properly.
- Cutting Hack: Dip your knife in hot water and wipe dry between each slice for clean, beautiful cuts.
- Storage Tip: This cheesecake can be refrigerated for up to 5 days, making it perfect for advance preparation.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 28g
Protein: 12g
Fat: 44g
Saturated Fat: 22g
Cholesterol: 145mg
