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Strawberry Tart
Caramelized Spiced Pumpkin & Pears
Plum Tart
Old-fashioned Apple Cheesecake
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Old-fashioned Apple Cheesecake

Apple Cheesecake

This satisfying, not-too-sweet dessert is made from a recipe passed down through generations. 
Try it, and it may soon become one of your family's favorites!

Old-fashioned German Apple Cheesecake

Crust

Note:  To save time, if you have a bread machine, you can put the ingredients in the machine on dough setting, and then roll the dough out and place it in greased pie plates.  This crust recipe is enough for two pans, so you can halve the recipe if you have a smaller machine.

If you don't have a bread machine, here are the traditional yeast dough instructions:

Mix 3 1/2 cups flour and 1 1/4 teaspoons salt. 

In a separate cup, put 1/4 cup very warm water and sprinkle 2 teaspoons dry yeast into it.  On top of that sprinkle 1 teaspoon sugar.

Heat 1 cup of milk on stove till it comes to a simmer.  Add 2 tablespoons butter.  Let it melt and then cool to room temperature.

In a large bowl, beat 1 large egg.  Let it warm to room temperature.

Once everything is at room temperature, combine the liquids, and add 1 cup of flour/salt mixture, and mix well.  Then gradually mix in the rest of flour mixture.  Knead it for a few minutes on a floured board for 5 to 10 minutes.  Then oil hands and use them to oil ball of dough and then place it back in the large bowl.  Cover with a plate and place in a warm area.  Let rise an hour till doubled in size. 

Roll it out.  Place it in two 10-inch pie plates.   Let rise again for 30-45 minutes, and top with other ingredients.
(This makes enough crust for two pans.  Double filling amount below to make two cheesecakes or reserve dough for other uses. The second crust is traditionally used for other family favorites such as plum tart. Once you have the crust, it is a snap to put together!)

Filling
Filling recipe amounts shown are enough for one cheesecake.  Double if making two.

1 pint cottage cheese
1/2 cup sugar + 1/4 teaspoon cinnamon, mixed thoroughly
3 tablespoons of sour cream
2 egg yolks
2 egg whites
1 tablespoon flour (or cornstarch)
1/2 cup raisins
4-5 medium apples

Directions

Peel and slice apples. Cover the bottom of the crust with apples in slightly overlapping concentric circles.

Put cottage cheese through sieve or process in blender until smooth.
Mix cottage cheese with remaining ingredients, except egg whites. Beat egg whites until they hold a peak and fold into other ingredients. Pour over apples and bake at 350 degrees F for 45 minutes to an hour until apples are soft, crust is medium brown and toothpick inserted in center comes out clean.



Gluten-free options:  If you are sensitive to gluten, enjoy this with a few simple substitutions for the crust and thickening agent in the filling. 

Replace the flour in the filling with cornstarch.  The texture may be slightly different, but it is still very tasty!

Use your favorite gluten-free crust or make a gluten-free cookie crust. Put gluten-free crunchy ginger snap (or gluten-free graham cracker) cookies in the food processor, and process until you get fine crumbs.
Drizzle with melted butter, mix thoroughly,
and press into the bottom of a greased pie plate. 


You'll need about 1 1/2 cups of finely ground cookie crumbs
and 6 tablespoons of butter for each crust.


As always, check for hidden gluten in all ingredients since some otherwise
gluten-free ingredients might contain fillers, etc. that contain gluten.

















 
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