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Old 11-20-2011, 07:33 AM   #31
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Bump!
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Old 11-20-2011, 11:38 AM   #32
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Originally Posted by LindaSue View Post
Just guessing, Vanessa, but I don't think you'd have to pre-bake it. If you don't need to pre-bake a crust made with flour or Carbalose, I would think that would also be true for almond flour, especially since it won't actually be raw dough like the flour versions. The original high carb recipe doesn't say to pre-bake the crust and that used to freak me out every time I made it. It would seem like the crust would come out soggy or raw but it doesn't.
Thanks LindaSue! I will do as you suggest. Will all the glowing reviews I am sure it will turn out fabulous!
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Old 11-20-2011, 08:28 PM   #33
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This recipe looks wonderful!! Has anyone made this crustless?? I don't know if I could handle all the carbs right now.
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Old 11-21-2011, 11:29 AM   #34
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SO MAKING THIS FOR THE HOLIDAY!!!!!!!!!
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Old 11-21-2011, 01:43 PM   #35
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I made this with LindaSue's "Fried Apples" (chayote squash) and added a little more apple pie seasoning. It was delicious.
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Old 11-22-2011, 09:31 AM   #36
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Linda, can I use the liquid splenda for everything BUT the topping???
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Old 11-22-2011, 10:59 AM   #37
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Linda, can I use the liquid splenda for everything BUT the topping???
Yes, that's what I do.
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Old 11-22-2011, 11:11 AM   #38
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THANK YOU!!!!!!!!!!!!!! Can't wait to make/try this!
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Old 11-22-2011, 11:30 AM   #39
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I still have minicarb Zero Carb Bake Mix. I think I'll try subbing this for the CarbQuick with half almond flour. I have Comstock Sugar Free Apple Pie filling but had no ideas what to use it for since I can't manage a good crust and that's my favorite part of a conventional apple pie. But when i saw someone used it for this pie, Simplify!! Yay. Now I have a reason to try this. I might make it for Christmas and and impress the heck out of my family.
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Old 11-23-2011, 07:07 AM   #40
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metqa, are you sure that MiniCarb bake mix is still edible after all these years??? It was barely edible back when it was fresh, LOL.
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Old 11-23-2011, 07:17 AM   #41
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Hahaha, Yeah they are okay. Some were packaged in paper , but I got a bunch that were sealed in heavy air tight plastic and they still taste fine. I know some are like 5 years old, but hey, they found grains in the Pyramids and they were still good!

Thanks for your concern. I smell check everything.

It's funny never found much aftertaste with the minicarb stuff even back in the day. But the pie mix and biscuit was just awful as far as texture. But the bake mix always worked fine. That's why I stocked up on them when they went out of business. But since I rarely use it as the sole "flour" maybe any negative tastes don't show up like when people use Carbquick as the sole flour. Consequently I don't use them up very quickly at all since I use almond flour for most of my desert baking.
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Last edited by metqa; 11-23-2011 at 07:19 AM..
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Old 11-23-2011, 04:53 PM   #42
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[IMG][/IMG][/IMG]

The apple Bavarian won out as my lowcarb dessert for tomorrow!! Yum
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Old 11-23-2011, 09:40 PM   #43
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[IMG][/IMG][/IMG]

The apple Bavarian won out as my lowcarb dessert for tomorrow!! Yum
Oh wow. That looks great!
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Old 11-24-2011, 07:20 AM   #44
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Brenda, did you bake it in a glass pie dish?
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Old 11-24-2011, 07:28 AM   #45
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Yes I did. I made it that way before and it worked out fine!
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Old 11-24-2011, 09:28 AM   #46
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Yes I did. I made it that way before and it worked out fine!
That's good to know because sometimes it's a bother to mess with a springform pan. What size was your pie plate and how deep? It's hard to tell by the photo. The ones I've got measure 9 1/2 inches across the widest part and they're about 2 inches deep.

Last edited by LindaSue; 11-24-2011 at 09:30 AM..
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Old 11-24-2011, 12:42 PM   #47
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I made an Apple cheesecake yesterday with a Creme Fraiche topping - the filling was spiced like apple pie with 1 cup finely chopped apple in it. I'm thinking this cheesecake looks and sounds particularly nice though. I'm very tempted to make some extra apple similarly spiced to Linda's and serve the cheesecake with the extra cooked apple. Yum!
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Old 11-24-2011, 03:00 PM   #48
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It's WONDERFUL!! I made it for me for thanksgiving!
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Old 11-24-2011, 03:18 PM   #49
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My pie plate is a basic 9 inch
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Old 11-25-2011, 06:30 AM   #50
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This was wonderful, THANK YOU LindaSue!

Linda Sue's AMAZING Bavarian Apple Cheesecake

I made a "few" tweaks and it turned out beautiful and tasted amazing!

Tweaks:
*I used stevia and erythritol in the cheesecake instead of splenda.
*I used xylitol/cinnamon for the topping instead of splenda.
*I used a nut crust and did not pre-bake it.
*I did not pre-cook the apple slices.



Nut Crust
Cheesecake Filling
Topping
  • 8 oz. Organic Granny Smith Apple, Peel & sliced
  • 3 Tbsp. NOW Xylitol + 1 tsp. Cinnamon
  • 1 oz. Sliced Almonds

Directions
1. Mix nut crust together and pat on the bottom and up the sides of 9 inch springform pan.
2. In medium bowl mix together cream cheese, sweeteners and vanilla until smooth. Add egg one at a time and mix on low until incorporated.
3. Pour filling into nut crust.
4. Arrange apples on cheesecake to completely cover, top with almond then sprinkle with cinnamon/xylitol.
5. Bake at 400 for 35-40 minutes.
6. Cool on rack and refrigerate over night.
7. Slice and serve with a vanilla whipped cream.

Thank you Linda Sue for this AMAZING recipe. My family loved it!
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Old 11-25-2011, 07:26 AM   #51
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Vanessa, I'm glad that the unbaked nut crust worked well. Is there any reason that all almond flour wouldn't work in it? I might try that crust the next time I make the cheesecake but I never have hazelnut flour on hand. I also don't buy Carbquik or Carbalose flour anymore so I'll need an alternative crust.

I'm amazed that the apples cooked so well without pre-cooking them. Did you slice them very thin? It would be so much easier to not have to pre-cook them.
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Old 11-25-2011, 07:31 AM   #52
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Quote:
Originally Posted by LindaSue View Post
Vanessa, I'm glad that the unbaked nut crust worked well. Is there any reason that all almond flour wouldn't work in it? I might try that crust the next time I make the cheesecake but I never have hazelnut flour on hand. I also don't buy Carbquik or Carbalose flour anymore so I'll need an alternative crust.

I'm amazed that the apples cooked so well without pre-cooking them. Did you slice them very thin? It would be so much easier to not have to pre-cook them.
An all almond flour crust would work just as well. I like the flavor hazelnut flour add to nut crusts and usually pick up a bag for the Nov-Dec holiday baking. I don't typically keep it on hand either.

I cut a medium apple into quarters and then each quarter into 5-6 slices. Not paper thin but thin. My goal was to completely cover the cheesecake, no filling showing through, so they were even overlapping as well.
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Old 11-28-2011, 07:00 AM   #53
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Linda Sue, I made this and EVERYONE raved about it. No one believed that I made it, they just figured it was store bought! Then I told them it was sugar free and they were even more blown away! THANKS!!!!!!!! I will be making this again for Christmas. Might have to hide it, the others could eat non LC stuff, this should be all mine!!!!!!!
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Old 11-28-2011, 07:02 AM   #54
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Meant to add, I "cooked" the apples in the microwave, as you suggested, and they were perfect. I made the cheesecake Tuesday night and we finished it up yesterday and the apples still had a bit of crunch to them as did the slivered almonds!
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Old 11-28-2011, 08:27 AM   #55
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Linda Sue, I made this and EVERYONE raved about it. No one believed that I made it, they just figured it was store bought! Then I told them it was sugar free and they were even more blown away! THANKS!!!!!!!! I will be making this again for Christmas. Might have to hide it, the others could eat non LC stuff, this should be all mine!!!!!!!
Thanks for the nice review. What kind of crust did you make for it?
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Old 11-28-2011, 01:55 PM   #56
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I used Almond Flour and it came out perfect!!!!! Again, everyone raved and raved about it! I will make this often! Special occassions or just for something dessert-y!
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Old 03-08-2012, 04:22 PM   #57
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"Bumping" for Easter dinners!
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Old 03-08-2012, 05:51 PM   #58
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Good idea!
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Old 03-09-2012, 06:09 AM   #59
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OH MY< I am not sure I can wait till EASTER! Might have to make this over the weekend!
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Old 03-09-2012, 04:21 PM   #60
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Quote:
Originally Posted by Vanessa120 View Post
Linda Sue's AMAZING Bavarian Apple Cheesecake

I7. Slice and serve with a vanilla whipped cream.

Thank you Linda Sue for this AMAZING recipe. My family loved it!
For vanilla whipped cream, (I know, I need everything spelled out for me, sorry) do I add a bit of vanilla to the HWC and just whip it? Or do I also add a bit of sweetener? It just makes it look so pretty piped along the edge.

Last edited by Tilly; 03-09-2012 at 04:24 PM..
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