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I guess this week was unofficially apple week around here.
Sunday kicked things off with a KILLER Maple Apple Tarte Tatin.ย Tuesday was all about the ultimate fall comfort food, Apple Fritters.ย Wednesday was a delicious cozyย Cider Roasted Chicken.ย And today, todayโs post is all about Swedish Cheesecake withโฆwait for itโฆcaramel apples โ cider caramel apples. Ahhh! And all is complete with the world.
YESS.
Also, itโs FRIDAY!! It was kind of a looongggg weekโฆ.some fun..some stressfull (hello Pinterest spam flagโฆUGH). Lots of time spent with the brother (Malachi/Kai)โฆfilming things. FYI, I really have a hard time being in front of the camera. I much, much, much prefer being behind the lens.ย But so many of you have said that you really enjoy videos, so Iโm trying my best to make it happen.
But OK, Iโve got to make todayโs post just a teensy bit on the quick side because itโs the first Friday of fall, and itโs totally time to chillโฆplus make Swedish cheesecake!!
What is Swedish Cheesecake you ask? Um, only the best dessertโฆ.errr, breakfast/lunch everโฆ well at least according to mom and I!! Swedish cheesecake is made with strained cottage cheese, as opposed to cream cheese, and itโs also made with almond meal. Think of Swedish Cheesecake as the lighter, fluffier version of American Cheesecake.
Personally, the Swedish have me SOLD. I am not really the biggest cheesecake fan, but this cheesecake is SO different. It reminds me a lot of a dutch baby, but just a little more dense. Itโs honestly something you must try, AND itโs basically no fuss. You just add all the ingredients into a blender, blend and bake. You donโt need to worry about the cake cracking, and you donโt need to do anything special (like place a dish of water in the oven while the cake bakes). Iโm telling you, if youโre on the fence about cheesecake, just try this Swedish version. Itโs my new favorite fall lunch dessert.
Maybe my favorite part about this Swedish Caramel Apple Cheesecake is the fact that you can eat the cake warm. Like you can literally eat it straight out of the oven. Warm desserts are where my happy place is at. They have my heart and soul, no joke.
Oh but wait!
No, my favorite part to this recipe is definitelyย the caramel apples. Well, they are really apples that get drizzled with a cider caramel sauce, but close enough.
I could not think of a better fall sweet treat than caramel apples, you know? Iโm even semi-debating in my head about whether to make caramel apples this October. Do you think I should,ย are you looking forย a new caramel apple recipe? I have ideas, but I donโt know, maybe you guys have seen enough caramel apple recipes from me? I mean, do you all remember this cake from last year?
Still kind of freaking out about that recipe, it was SO good! Oh, oh, you should totally make this Swedish Cheesecake for lunch tomorrow, and then make that caramel apple snickersย cakeย for dessert on Sunday. <โSugar Coma Fall weekend? Well okayโฆ if you insist.
Ok, and I am kind of outta things to say. Man, Fridayโs got me and itโs not even close to quittinโ time. YIKES.
Thinking I might just need to take an hour lunch break today and make me some Swedish Cheesecake (I know my mom will happily come down and join me). I mean, all that cottage cheese has a heck of a lot of protein. That oughta keep me moving tillย quittinโ time, donโt youย think?
Sorry, now I am just rambling.
Sooo, BRING ON THE WEEKEND!
Easy Warm Swedish Caramel Apple Cheesecake.
Ingredients
- 2 1/4 cup full fat cottage cheese, strained overnight*
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup almond meal/flour, finely ground almonds
- 1 cup heavy cream
- 1 teaspoons vanilla bean, seeds scraped or 2 vanilla extract
- 4 eggs
- 2 cups whipped cream, for serving
Caramel Apples
- 2 cups apple cider
- 6 tablespoons unsalted butter, divided
- 1 cup dark brown sugar
- 3/4 cup cream
- 2 teaspoons vanilla extract, divided
- 1 1/2 cups honeycrisp or pink lady apples, cored and chopped
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Grease a 3 quart baking dish.
- In the bowl of a food processor or high powdered blender, add the cottage cheese, sugar, flour, almond meal, heavy cream, vanilla and eggs. Purรฉe until smooth, about 2-3 minutes. Pour into prepared baking dish. Bake until browned and slightly puffed, 45 minutes to an hour. Let cool just slightly before serving.
- Meanwhile, make the caramel + apples. Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy. Reduce the heat and add the brown sugar, 4 tablespoons butter and the cream. Bring back to a boil, reduce the heat and simmer for about 5 to 10 minutes or until the the caramel is thickened and dark in color. Remove from the heat and stir in 1 teaspoon vanilla. Set aside to cool slightly.
- Heat a medium size skillet over medium heat, add 2 tablespoons butter. Add the apples, cinnamon and salt, cook, stirring occasionally for about 10 minutes. During the last minute add 1 teaspoon vanilla and cook another minute. Remove from heat.
- To serve, add a dollop of whipped cream to each piece of cheesecake. Top with apples and then drizzle with caramel. ENJOY!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
With a large side of Swedish Cheese Cake, cause I kind of NEED it right now.
I dont exactly understand this: “To strain the cottage cheese, just place a thin kitchen towel inside a strainer set over a large bowl.” How large of a strainer do i need to use? I have a small one that i think is supposed to be used for sifting flour. lol i am not kitchen savvy, clearly. at first i read it as “strainer set,” as if i needed more than one, but i think it means to set the strainer into a large bowl. haha .. Also, do you suggest a specific brand of cottage cheese? Thanks!