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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. Tuesday was all about the ultimate fall comfort food, Apple Fritters. Wednesday was a delicious cozy Cider Roasted Chicken. And today, today’s post is all about Swedish Cheesecake with…wait for it…caramel apples – cider caramel apples. Ahhh! And all is complete with the world.
YESS.
Also, it’s FRIDAY!! It was kind of a looongggg week….some fun..some stressfull (hello Pinterest spam flag…UGH). Lots of time spent with the brother (Malachi/Kai)…filming things. FYI, I really have a hard time being in front of the camera. I much, much, much prefer being behind the lens. But so many of you have said that you really enjoy videos, so I’m trying my best to make it happen.
But OK, I’ve got to make today’s post just a teensy bit on the quick side because it’s the first Friday of fall, and it’s totally time to chill…plus make Swedish cheesecake!!
What is Swedish Cheesecake you ask? Um, only the best dessert….errr, breakfast/lunch ever… well at least according to mom and I!! Swedish cheesecake is made with strained cottage cheese, as opposed to cream cheese, and it’s 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. It’s honestly something you must try, AND it’s basically no fuss. You just add all the ingredients into a blender, blend and bake. You don’t need to worry about the cake cracking, and you don’t need to do anything special (like place a dish of water in the oven while the cake bakes). I’m telling you, if you’re on the fence about cheesecake, just try this Swedish version. It’s 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 definitely 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? I’m even semi-debating in my head about whether to make caramel apples this October. Do you think I should, are you looking for a new caramel apple recipe? I have ideas, but I don’t 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 snickers cake for dessert on Sunday. <–Sugar Coma Fall weekend? Well okay… if you insist.
Ok, and I am kind of outta things to say. Man, Friday’s got me and it’s not even close to quittin’ 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 till quittin’ time, don’t you think?
Sorry, now I am just rambling.
Sooo, BRING ON THE WEEKEND!
Easy Warm Swedish Caramel Apple Cheesecake.
Servings: 8 Servings
Calories Per Serving: 782 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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. Purée 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
*To strain the cottage cheese, just place a thin kitchen towel inside a strainer set over a large bowl. Place in the fridge and let sit overnight. **To make mini cheesecakes, divide the batter among 18 greased cupcake tins and bake for 10-15 minutes or until puffed and lightly golden. Serve as directed above. ***Inspired by [this recipe | http://shesimmers.com/2010/03/ostkaka-swedish-cheesecake-recipe-from-mikael.html].
With a large side of Swedish Cheese Cake, cause I kind of NEED it right now.
Looks so amazing – love finding new things I’ve not tried before – Swedish cheesecake 🙂
Please help – can I make the baked cheesecake in advance and freeze it?
Thank you!
Hey Sarah,
I’ve never tried that with this recipe, but I don’t see why it wouldn’t work for you! Please let me know if you give the recipe a try! xTieghan
Looks so good!! I wonder if an alternative flour would work to make it nut free? Has anyone experimented with this?
Hi Kelly! That should work just fine! 🙂 xTieghan
Hi! Can you give more directions on what to do with the cottage cheese once it is strained? Do I only use the strained milk? Or do I use the curds + strained milk? Can’t wait to make this! Thanks 🙂
Hey Allison,
You are just going to use the cheese curds after the mix has been strained. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Just gorgeous!! I can’t wait to try this! All of my kids are allergic to nuts. Would this work if I subbed in AP flour for the almond flour? Thanks!
Hey Aruna,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Have never seen a foodie with such beautiful presentation and appeal. Your eye for perfection and your recipes are superb as you cook masterpieces with your camera alone. This looks awesome and plan on this for dessert this evening. Keep up the GREAT WORK YOU ARE TERRIFIC, a true artist!!!
This is so nice and amazing to hear! Thank you so much!
I’m Swedish and I’ve never heard of this dish, are you sure it’s Swedish?
Hey Elin! here in an article on Swedish Cheesecake: http://shesimmers.com/2010/03/ostkaka-swedish-cheesecake-recipe-from-mikael.html
Let me know if you have other questions. Thanks!
I have 3 more weeks of a sugar-free diet. This is the FIRST thing I want to eat when it’s over!
Made this, it was delish! Thank-you. : )
OMG. Such a good cake!!!! The fluffy texture is so nice, and the caramel is over-the-top delicious! The quantity of caramel was probably about double what I needed, so next time I’ll halve the caramel recipe, but it’s seriously delicious. Thanks again for your great recipes!
This looks divine! Your photography is so amazing. I find your blog so inspiring. Thanks for sharing your talents. 🙂
xoxoBella | http://xoxobella.com
I have the cottage cheese straining as we speak for dessert tomorrow, super excited 🙂
Oh yes!! I hope you LOVE this! Let me know and thank you!
oh my gosh! that looks SO amazing!!!
J Xo
Thank you! Hope you are enjoying your weekend!
My husband goes to Sweden a lot. He has never told me about Swedish cheesecake. I think he doesn’t want me to know because then i might want to come! This looks awesome!
LOL!
Thank you so much! Hope you are having a great weekend!
These look so sweet & delicious. It’s now Spring in Australia so am tempted to make these with fresh berries. Thanks for the inspo!
Fresh berries would be amazing!! Thanks Kate!
That texture looks sublime! Love this cheesecake!
Thank you so much, Laura!! Have a great weekend!