APPLE DANISH CHEESECAKE
As a teacher who has lived in eight different towns and taught in 11 schools in three provinces, I have sampled a multitude of staff room goodies and collected many recipes. The one for this delightful cheesecake has traveled with me since my second school. It's an excellent brunch item.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine flour, almonds and sugar; cut in butter until crumbly. Add extract. Shape dough into a ball; place between two sheets of waxed paper. Roll out into a 10-in. circle. Transfer to a greased 9-in. springform pan; gently press dough against the bottom and up the sides of pan. Refrigerate for 30 minutes. , In a small bowl, beat the cream cheese, sugar and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust. , In a large bowl, combine the brown sugar, flour and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with almonds., Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 356 calories, Fat 22g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 169mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
APPLE CHEESE DANISH
This is a great recipe and looks like it came from a professional bakery. It isn't hard--just a little time-consuming.
Provided by Liza
Categories Bread Yeast Bread Recipes
Time 1h15m
Yield 18
Number Of Ingredients 9
Steps:
- Place the cottage cheese in a strainer lined with cheesecloth or heavy-duty paper towels. Pat dry with paper towels and set aside for 5 to 10 minutes.
- Place apples in a bowl, and sprinkle with lemon juice to prevent browning.
- Combine the cream cheese, drained cottage cheese, 1/2 cup sugar, egg, and vanilla extract in the bowl of an electric mixer, and mix 1 to 2 minutes on high speed, until almost smooth.
- Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
- Cut each of the puff pastry sheets into 9 pieces; you should have 18 total. Roll the pieces out, one at a time, to make 5 x 5-inch squares. To ensure the pastries puff up, avoid using too much pressure or rolling over the edges of the dough.
- Place a square in front of you so that it looks like a diamond. Spoon a generous amount of cheese filling down the middle of each square, leaving 1/4 inch of room at the top and bottom edges. Fan out 4-5 slices of apple down the center of each cheese-filled square. Bring the left and right corners together to meet in the center and pinch to seal.
- Transfer the Danish to a baking sheet and repeat with the remaining pastries. Sprinkle sugar over each bundle and bake in the preheated oven until the pastry is golden brown, about 20 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 24.5 g, Cholesterol 29.7 mg, Fat 16.7 g, Fiber 1 g, Protein 8.1 g, SaturatedFat 6.5 g, Sodium 262.2 mg, Sugar 10.4 g
DANISH CHEESECAKE
I saw this on a food blog and wanted to make it. What better way to change the ingredients to American measure than recipezaar? I haven't made it yet, but I'll assume it's not as sweet as American cheesecakes.
Provided by Donut Chef
Categories Cheesecake
Time 1h10m
Yield 1 cheesecake, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees f. Line the bottom of a 9-inch springform pan with parchment paper before locking the pan. Lightly grease.
- Whisk flour, baking powder and salt together and set aside.
- Cream the sugar and butter until light and fluffy. Add the egg and mix well. Add vanilla sugar or extract if you prefer. At low speed, mix in the flour, followed by the milk until fully mixed.
- Pour the batter into the pan and bake ten minutes. Prepare the next layer.
- Whip the cream cheese and sugar until light and fluffy. Beat in the egg. Stir in the zest if using berries. Set aside.
- Toss the fruit with cornstarch and sugar. Layer the fruit on the just-baked cake. Pour the cream cheese mixture on top.
- Bake at 350 degrees for 40 minutes or until a toothpick comes out clean.
- *You can use two thinly sliced apples or pears if you prefer.
Nutrition Facts : Calories 567.7, Fat 38.1, SaturatedFat 22.4, Cholesterol 257.4, Sodium 345.7, Carbohydrate 43.7, Fiber 6.2, Sugar 5.8, Protein 14.3
APPLE DANISH CHEESECAKE RECIPE
Provided by Bean4bella
Number Of Ingredients 16
Steps:
- In a small bowl, combine flour, almonds and sugar; cut in butter until crumbly. Add extract. Shape dough into a ball; place between two sheets of waxed paper. Roll out into a 10-in. circle. Transfer to a greased 9-in. springform pan; gently press dough against the bottom and up the sides of pan. Refrigerate for 30 minutes. In a small bowl, beat the cream cheese, sugar and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust. In a large bowl, combine the brown sugar, flour and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with almonds. Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
APPLE DANISH
Delicious! Always get 'ummm!' responses when I serve this. The Danish has apple filling and is topped with a browned butter glaze.
Provided by kunes5
Categories Bread Yeast Bread Recipes
Time 2h35m
Yield 8
Number Of Ingredients 17
Steps:
- Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add the water and room temperature butter and beat for 1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
- Meanwhile, make the filling. Place the chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add the mixture to the saucepan. Bring the mixture to a boil over medium-high heat and then reduce the heat to a simmer. Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool.
- Transfer the Danish dough to a floured surface and punch the dough down. Let the dough rest, covered, for 15 minutes. Roll the dough out into a 13 x 8-inch rectangle. Place the dough on a greased or parchment-lined baking sheet.
- Turn the baking sheet so that you face the short side of the dough. Spread the apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.
- Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.
- Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.
- To make the glaze, heat the 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in the confectioners' sugar and vanilla. Mix in the milk a teaspoon at a time until the glaze is thin enough to drizzle. Decorate the Danish braid with the glaze.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 57.6 g, Cholesterol 26.7 mg, Fat 10.5 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 442 mg, Sugar 30.6 g
APPLE DANISH CHEESECAKE
Apple season is here again and I am dying to try this recipe! It just begs to be baked on a cool fall afternoon, filling the kitchen with those yummy, warm, cinnamon-apple smells! It comes from a Taste of Home Cookbook -- "Contest Winning Annual Recipes 2004".
Provided by Theresa P
Categories Cheesecake
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For crust, combine flour, ground almonds, and sugar.
- Cut in butter until crumbly.
- Add extract.
- Shape dough into a ball and place between 2 sheets of waxed paper.
- Roll dough into a 10 inch circle and transfer to a greased 9 inch springform pan.
- Press the dough gently around bottom and up sides of pan.
- Refrigerate for 30 minutes.
- FILLING:.
- Beat cream cheese, sugar, and cream of tartar until smooth.
- Add the egg and beat on low until combined.
- Pour over crust.
- TOPPING:.
- Combine brown sugar, flour, and cinnamon.
- Add apples and stir until combined.
- Spoon apples over filling and sprinkle with the slivered almonds.
- Bake at 350°F for 40-45 minutes.
- Cool on wire rack for 10 minutes.
- Run knife around edge of pan to loosen and cool for another hour.
- Refrigerate overnight, and then remove sides of pan.
Nutrition Facts : Calories 447.4, Fat 27.6, SaturatedFat 14.2, Cholesterol 88.1, Sodium 179.2, Carbohydrate 45.9, Fiber 3.3, Sugar 28.5, Protein 7.2
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