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No-Bake Vanilla & Marscarpone Cheesecakes with Roasted “Apples” and Salted Caramel Sauce

No-Bake Vanilla & Marscarpone Cheesecakes with Roasted “Apples” and Salted Caramel Sauce

This is one of my favorite cheesecake recipes, it’s different form a baked cheesecake because it’s much lighter, with a silky-smooth texture. Also, because it’s a no bake cheesecake it’s much easier and quicker to make. The “apples” in this recipe are not actually apples at all, as we all know apples are loaded with sugar and carbs. The substitution is something called a chayote squash, it has a firm texture a bit like a cross between a zucchini and a pumpkin, virtually no flavor or acidity and zero sugar. When cooked with some added lemon juice, Sola sweetener and spices, these taste remarkably just like roasted apples. Topped with a delicious salted caramel sauce, these beautiful cheesecakes make for a fantastic autumn dessert.

Calories
420
Protein
5g
Fat
40g
Total Carbs
30g
Sugar
2g
Dietary Fiber
1g
Sweetener
25g
Net Carbs*
4g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves
ServesMakes: 6 servings
Prep time: 35 minutes plus 2 hours chilling
Cooking time: 40 Minutes

Ingredients
IngredientsFor the Cheesecake

2 ounces (55 g) full-fat cream cheese softened
4 ounces (110 g) mascarpone cheese softened
1 ½ cups (360 ml) heavy/double cream
Seeds of 1 vanilla bean/pod
1 ½ teaspoons powdered gelatin
¼ cup (50 g) Sola Sweetener

 

For the Roasted “Apples” 

Boiling stage
2 chayote squash, peeled, core removed and sliced
2 cups water
½ teaspoon ground cinnamon
4 slices fresh ginger
1 star anise
Pinch salt
3 tablespoons lemon juice

Roasting Stage
2 tablespoons unsalted butter
3 tablespoons Sola sweetener
1 teaspoon ground cinnamon
2 tablespoons lemon juice

For the Salted Caramel Sauce
¼ cup (60 ml) heavy cream
1/3 cup (65 g) Sola sweetener
2 tablespoons unsalted butter
1 small pinch of sea salt

Directions
Directions1. Start with the cheesecakes, prepare a silicone muffin baking pan with 6 cups (see picture at bottom of recipe), alternatively the cheesecakes can be set in glasses or serving bowls of your choice.

2. Sprinkle the powdered gelatin over one-half-cup (120 ml) cream (taken from the amount of cream in the recipe), whisk it with a fork and let it rest for five minutes to bloom.

3. Place the bloomed gelatin and cream mixture into a small saucepan over low heat and warm through until the gelatin is dissolved. Remove the cream-gelatin mixture from the heat and allow it to cool for 10 minutes to room temperature, while you start the cheesecake mix. You may also use the microwave to warm the cream and melt the gelatin.

4. Place the cream cheese, mascarpone, vanilla, and Sola sweetener into the bowl of a stand mixer fitted with the whisk attachment (or use an electric hand whisk and a large bowl). Whisk the cream cheese mixture for a few minutes, until it becomes light and creamy.

5. Slowly add the cold cream a little bit at a time to the cream cheese mixture (this helps the consistency of the batter to stay smooth). When all the cream has been added, turn the mixer onto full power and whisk until the mixture takes on the consistency of lightly whipped cream, be careful not to over whisk.

6. When the gelatin-cream mixture is cool, add it to the cheesecake mixture and stir very well to ensure that it is fully incorporated. Spoon the mixture into the silicon baking pan and smooth the top with a spoon. Alternatively pour into serving dishes of your choice.

7. If using serving dishes, cover with plastic wrap and refrigerate. If using the silicon baking pan, place into the freezer, this makes for easy demolding.

8. Next make the roasted “apples”, begin by placing all the boiling ingredients into a saucepan and bring to the boil. Add the peeled and chopped Chayote and boil for 20 minutes until softened, drain and transfer to a baking tray lined with parchment paper.

9. Sprinkle over the Sola sweetener, lemon juice, cinnamon and butter and place into the oven to roast at 350F/180c for 20 minutes, turning half way through, until golden and caramelized

10. Make the caramel sauce according to instructions below, allow to cool.

11. To serve, take the frozen cheesecakes from the freezer and pop them out onto serving plates, allow to defrost for about 20 minutes. If you are using serving dishes simply remove from the fridge. Top with the roasted “apples” and drizzle over the caramel sauce. Serve and enjoy!

Caramel Sauce Directions

1. Place the cream in a saucepan over very low heat to warm through (for use in step 3).

2. Sprinkle the Sola sweetener into a large saucepan, place over medium heat, and cook for 2 to 3 minutes until it begins to caramelize. Stir and continue to cook for up to 5 minutes, until the color changes to an amber-brown and all the crystals have dissolved.

3. As soon as the mixture is amber-brown, turn the heat to low and add the warm cream while standing back from the stove. It will bubble up wildly so give it a few seconds to settle, then whisk to ensure the caramelized sweetener is dissolved into the cream. *Caramel can burn very quickly so have your cream ready to pour and do not walk away from the stove!

4. Turn the heat back up a little bit and add the butter and a small pinch of salt. Continue to cook the mixture for another couple of minutes until it has thickened. It is done cooking when it coats the back of a spoon. Remove from the heat and allow it to cool before enjoying.
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