{recipe} Apple Strudel Cheesecake

Another absolutely RIDICULOUSLY GORGEOUS recipe from Olive Aguas. I’m shaking my head because it is just that beautiful! Everything here — the photos and all the other yumminess — comes straight from Olive!

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!

INGREDIENTS (FOR 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

INSTRUCTIONS (FOR ALMOND WALNUT CRUST)

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.

INGREDIENTS (FOR 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

INSTRUCTIONS (FOR APPLE STRUDEL CHEESECAKE FILLING)

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.

INGREDIENTS (FOR APPLE TOPPING)

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

INSTRUCTIONS (FOR APPLE TOPPING)

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.

INGREDIENTS (FOR 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

INSTRUCTIONS (FOR VANILLA SAUCE)

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

PLEASE TAKE NOTE! We were psyched when Olive Aguas agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Olive’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Olive and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!

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