Recipe Baked Apple Christmas Cheese Cake with Stollen Base low-carb gluten-free
Juicy-creamy cheese cake batter, fruity-savoury baked apple filling on a Christmas stollen base – 3 classic recipes unite to the ultimate Christmas dessert.
For the stollen dough
- 200 g Dr. Almond STOLLEN MAGIC
- 100 g butter
- 3 eggs medium
- 150 ml water
For the apple filling
- 750 g apples (diced)
- 40 g butter
- 60 g Dr. Almond Caramel Dream
- 50 g raisins
- 25 g Dr. Almond Vanilla Pudding Powder
- 1/2 tbs Dr. Almond Premium Spices CHRISTMAS DREAM
For the cream cheese batter
- 750 g low fat curd cheese (other quark types also do the job)
- 200 g crème fraîche
- 6 eggs medium
- 6 g Dr. Almond Low Carb Sweetener Cristalline
- 75 g Dr. Almond Vanilla Pudding Powder
You’ll also need
- 75 g Dr. Almond Caramel Dream (for sprinkling)
- some Dr. Almond Erythritol Powder (for sprinkling)
- some cinnamon (for sprinkling)
- 1 baking dish (ca. 25 x 36 cm)
- Wash and core apples and dice them. Add butter and caramel dream and cook in a sauce pan with closed lid at medium heat until the apple pieces are quite soft and liquid is left on the bottom.
- Add Christmas dream, raisins and pudding powder and let cook at low heat for approx. 1 minute while constantly stirring.
- Let the apple mass cool off a little bit (should not be poured onto the batter when still boiling hot).
- Prepare the stollen dough according to package instructions adding butter, eggs and water.
- Wet your hands and spread the dough on the bottom of the baking dish, form a 2 cm high rim at the sides.
- Spread the apple mass onto the dough, raising it to a height of approx. 2 cm at the sides.
- Mix eggs, low fat curd cheese, crème fraîche and sweetener. Add pudding powder teaspoon by teaspoon and stir thoroughly.
- Spread cheese cake batter on the apple mass and sprinkle with caramel dream.
- Cook at 160° C for approx. 60 mins (fan) or approx. 70 mins (lower and upper heat). Allow to cool in the baking dish.
- Sprinkle with a mixture of erythritol powder and cinnamon.
