Fabulous!  This cheesecake is outstanding! The flavor of white chocolate in a creamy cheesecake studded with bits of soft, cooked apple just above the substantial shortbread-style crust will delight family and guests. If you can’t easily get cocoa butter (should be available at places like Trader Joe's), you can substitute a sugar-free white chocolate like Ross bars, which I used to enjoy years ago.  This cheesecake lasted two weeks in the refrigerator and was as good as ever!  If you decide to skip the cocoa butter, you might want to bake the cheesecake for 20 minutes and then only add the crumble topping to prevent it from sinking into the cheesecake.  This cheesecake had no cracks at all, which I thought was very cool.


11/2 cups Gluten-Free Bake Mix 2 (375 mL)

  OR 13/4 cups Keto Bake Mix, OR almond flour (425 mL)

6 tbsp butter, melted (90 mL)

Liquid sweetener to equal 1/4 cup sugar (60 mL)

1/8 tsp almond extract (1 mL)

Apple Filling:

3 apples, peeled, cored, thinly sliced

11/2 tsp water (7 mL)

11/2 tsp lemon juice (7 mL)

1 tbsp butter (15 mL)

Sweetener to equal 1/3 cup sugar (75 mL)

Cream Cheese Filling:

24 oz cream cheese, room temperature (750 g)

3 eggs, room temperature

Liquid sweetener to equal 1 cup sugar (250 mL)

1/2 cup powdered sweetener of choice (125 mL)

1/4 cup sour cream (60 mL)

1/4 cup whipping cream (60 mL)

2 oz cocoa butter, melted (60 g)

Crumble Topping:

1/2 cup Gluten-Free Bake Mix 2, OR (125 mL)

  Keto Bake, OR almond flour

1/2 tsp cinnamon (2 mL)

Sweetener to equal 1/4 cup sugar (60 mL)

2 tbsp butter, room temperature (30 mL)

1/2 tsp molasses, optional (2 mL)


Preheat the oven to 350°F (180°C).


Crust:  In medium bowl, combing Gluten-Free Bake Mix, OR Keto Bake Mix.  In small bowl, combine melted butter, liquid sweetener and almond extract; stir into dry ingredients.  Press crust into 9-inch (23 cm) springform pan.  Place in freezer while preparing the rest of the cheesecake.


Apple Filling: In casserole dish, place sliced apples.  Sprinkle with water and lemon juice.  Nuke 2 minutes and 50 seconds. Pour off excess liquid. Stir in butter and sweetener.  Place on top of the chilled crust.  Place in refrigerator.


Cream Cheese Filling:  In food processor or in bowl with mixer, process cream cheese.  Add eggs one at a time, while processing.  Add liquid sweetener, powdered sweetener, sour cream and whipping cream; process.  Add melted, cooled cocoa butter (I nuke mine; be careful it will be very hot, including the bowl used for melting the cocoa butter) and process until all is smooth.  Pour over top of the apples which are on top of the crust.  Sprinkle with Crumble Topping.  Bake 35 to 40 minutes until the topping is golden brown.  (While baking, place a pan with water on the shelf below the cheesecake).  When finished baking, switch oven off and leave the cheesecake inside for 1 hour.  Refrigerate and serve chilled.


Crumble Topping:  In small bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR almond flour, cinnamon and sweetener.  Stir in butter and molasses, if using. 

Yield:  16 servings

1 serving

333.2 calories

8.0 g protein

29.8 g fat

0.5 g fiber

8.2 g net carbs