living abroad, traveling and fresh food inspirations

Apple Strudel Cheesecake

It’s the opening weekend of the Oktoberfest here in Germany and although we are living far north of Munich I was determined to celebrate this holiday in full Bavarian spirit!  We have been to the Hofbräuhaus in Hamburg, of which the Munich original is the country’s most famous of brewery beer houses.  There were hundreds of men and women dressed in the traditional Bavarian outfits, Lederhosen and Dirndls.  Germans take Oktoberfest very seriously, so I had to be no exception!

I really enjoyed my night and seeing what the Oktoberfest was all about!  One thing I noticed was the food and beer were heavy and hearty.  So today I decided to enter the SOS Challenge to use the season fruit, APPLES, and recreated this cheesecake version of a traditional Bavarian dessert!  This Apple Strudel Cheesecake is served the traditional way with apples and raisins and topped with a warm Vanilla Sauce.  This was the perfect roundup to my first Oktoberfest weekend!

Apple Strudel Cheesecake

Almond Walnut Crust:

  • 1/2 c Walnuts, optional soaked for 8 hours and left out to dry or dehydrated
  • 1/2 c Almond Meal
  • 1/2 c Dates
  • 2 tbls Filtered Water
  • 1/2 tsp Cinnamon
  • 1/2 tsp Vanilla Powder
  • Pinch of Celtic Sea Salt

First process the walnuts until a meal forms.  Add the almond meal and the cinnamon, vanilla and salt and process for a few seconds to mix.  Next add the dates and process.  Lastly, add the water and process until a single ball forms.  Dump into a 8″ spring pan and press into the bottom.

Apple Strudel Cheesecake filling:

  • 1 Apple
  • 1 tsp Lemon Juice
  • 1 1/2 c Cashews, optional soaked for 2 hours
  • 3/4 c Pure Apple Juice
  • 2 tbls Almond Milk
  • 2 tbls Agave Nectar
  • 1/4 c Coconut Oil
  • 1/2 tbls Lemon Zest
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg

Core the apple and blend the apple and lemon juice in a Magic Bullet or blender until completely smooth.  Pour into the blender and add the rest of the ingredients and blend until completely smooth.  Pour over the crust and freeze about 1-2 hours or place in the fridge overnight to set.

Apple Topping:

  • 2 Apples
  • Juice from 1 Lemon
  • 2-3 tbls Raisins or Sultans

Core and thinly slice the apple.  Dip each slice briefly in the lemon juice, this will prevent the apples from browning.  Top the cheesecake with the apple slices and sprinkle the raisins or sultans over the top.

Vanilla Sauce:

  • 1/3 c Cashews, optional soaked for 2 hours
  • 1/3 c Filtered Water
  • 2 tsp Agave Nectar
  • 1 tsp Liquid Vanilla
  • 1/4 tsp Vanilla Powder

Blend all the ingredients in a Magic Bullet or Blender until completely smooth.  Either pour over the cheesecake before serving or drizzle each slice with Vanilla Sauce.

Makes 1 8″ cheesecake

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10 responses

  1. WOW!!! This looks amazing! You look beautiful!

    September 19, 2010 at 21:20

  2. Pam

    Beautiful on both accounts! Hugs!

    September 19, 2010 at 22:18

  3. Oh my lord! This looks AMAZING!!! Wow.

    September 19, 2010 at 22:44

  4. This looks amazing and you look beautiful!!

    September 20, 2010 at 02:06

  5. Kiesha

    nice!

    September 20, 2010 at 03:11

  6. marita

    I don’t know what is prettier…that apple strudel cheesecake or the ‘girl’ in that dirndl!

    Both beauties and what presentation!

    September 20, 2010 at 08:05

  7. WOW! This looks amazing! I will have to try this, thanks for sharing! I love your German outfit too :) too cute :)

    I also wanted to let you know, I moved changed the address of my site to rebeccasremedy.com

    Rebecca

    September 20, 2010 at 20:13

  8. Nordlicht

    This looks delicious.

    September 21, 2010 at 12:13

  9. What an amazing cheesecake!! And the photo of you is lovely! I am determined to make this recipe–SOON. :)
    Thanks so much for a fantastic entry to the SOS Challenge this month!

    September 24, 2010 at 14:47

  10. Man, this looks so delicious! Great job!

    September 24, 2010 at 19:45

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