Made this on a whim at my brick & mortar bakery last year because I had Chayote squash that I needed to use and wanted to make a cheesecake for fall time. It sold soooo fast that I thought I would bring the recipe to you guys!
First thing you have to get going is the chayote squash. You need to dice it up and cook it down until it is soft. You can peel or not but I like the look of the skin and it isn't as tough as apple skin. You can also dice and freeze the squash to soften it but I would still cook it for a little bit to impart some cinnamon flavor into the squash and to have a cinnamon syrup to drizzle over the cheesecake at the end. I haven't tried any other squash but they have chayote in abundance at Walmart so I try to grab it when I see it. It lasts for a long while in the fridge if it looks good when you buy it. I haven't found an apple extract to use yet in it but if you have one you like I would add it to the cooking process and some into the cheesecake batter. Also if you want to but apple tea you can steep some and boil the squash in the tea to impart flavor.
Keto "Apple" Pie- https://youtu.be/opD5t-KMAxA
The crust for this cheesecake is my keto graham crack recipe. You can make a bunch in sheets and keep them in the freezer or pantry for future use. You can also make a batch fresh, press it into the 9x13 and bake it until it's golden brown around the edges. https://youtu.be/Cgx_B936t-c
You can use any crispy keto cookie you can get at the store, crush it up and add a few tablespoons of melted butter, mix it up pat it into the pan and bake for 5-7 minutes.
The Crisp topping is from my strawberry rhubarb crisp recipe with some cinnamon added. You can swap the oat fiber for egg white protein or coconut flour but it will add carbs to the crumble. With the oat fiber it's a 0 carb crumble per portion. I figured out after that, that certain oat fibers are more absorbent than others so you may not need all the butter so add a little at a time until a crumble forms.
Keto Strawberry Rhubarb Crisp- https://youtu.be/y676jBSe9xI
The cheesecake batter is my basic cheesecake with a little added cinnamon and I added xanthan gum to keep the "apples" and crumble on top. Alternatively you can top half way through baking to keep the "apples" and crumble on top. I use Philadelphia full fat cream cheese because it has the least carbs because there are less gums and such added to it. The sweetener I use is a 1:1 alternative sweetener monkfruit/erythritol blend because I think there is a little less cooling effect. I also whip the heck out of the cream cheese and sweetener until light and fluffy to ensure a super soft, smooth and creamy cheesecake. You can use a sweetener that isn't one for one but I'm not sure of the amount needed to make it the right sweetness. To really whip it up and make it super fast you can use a food processor, that's what we did at my first pastry job I had and they had delicious cheesecake and I could make 4-10 inch cheesecakes super fast.
You can cut, portion and freeze the cheesecake with no problem. I cut it into 18 slices which make each slice 3 g of net carbs. I always suggest putting in you own ingredients into a carb counter in case you brand of ingredients may be different than mine.
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There are quite a few steps to this cheesecake so I would watch the video to get it made in the most productive way possible. https://www.youtube.com/watch?v=P3D7uArY81M
First step is to get the squash going and while they are cooking you can get other stuff going.
Stewed "Apples"
1 1/2 Lbs. Chayote Squash Dices (about 3 Large)
1 Cup Allulose
1 tsp. Cinnamon
1/2 Cup Water
Add all to a medium pot and cook on medium until soft and the syrup is thick. Drain and set aside to cool slightly.
Once the squash is cooking, make and bake the crust.
Keto Graham Cracker Recipe
45 g Coconut flour (6 Tbs.)
10 g Oat Fiber (2 Tbs.)
16 g Egg white protein powder (2 Tbs.)
48 g Golden Monkfruit sweetener (my preferred can use anything granular) (1/4 Cup)
1/2 tsp. Ground cinnamon
1/4 tsp. Xanthan gum
5 Tbs. Salted Butter (melted)
1 tsp. Vanilla extract
Pinch of salt if using unsalted butter
Instructions:
Spray a 9x13 pan and preheat oven to 350 degrees
Sift and whisk your dry ingredients together well in a medium sized bowl
Stir together the melted butter and vanilla extract
Pour the butter and vanilla into the middle of the dry ingredients and stir the mixture in the middle and work outwards incorporating more dry ingredients
Continue to mix until there are no big clumps of butter and it's a cohesive sandy mixture all the way threw
Press into a 9x13 pan and bake 10-12 minutes until golden brown around the edges, set aside to cool
Mix the ingredients for the crumble to have it ready to go.
Crumble Topping:
72 g Golden Monkfruit/Erythritol (6 Tbs. can use any alternative sweetener)
30 g Unflavored Whey Protein Isolate (1/4 Cup + 1 Tbs.) (I like Isopure)
30 g Oat Fiber (1/4 Cup + 1 Tbs.)
84g-112 g Melted butter (1 Stick, 8 Tbs., 4 oz.) (I used salted, if using unsalted add 1/4 tsp. Salt)
1/2 tsp. Cinnamon
Mix all dry ingredients and set aside until the cheesecake is put together. Then melt butter and mix a little in at a time until a crumble forms.
Cheesecake Batter
3-8 Oz Packages of Cream Cheese (room temp.)
144 g/3/4 Cup Alternative 1:1 Granular Sweetener
1-1/2 Cup Sour Cream (room temp.)
3 Eggs (room temp.)
1 tsp. Cinnamon
1 Tbs. Vanilla Extract
1/2-3/4 tsp. Xanthan Gum (optional)
Instructions:
The easiest way to make cheesecake is in a food processor (what we did at the pastry shop) but you can also use a stand or hand mixed, beat the cream cheese and granular sweetener until light and fluffy, scraping the sides and bottom of the bowl to make sure everything is incorporated
Add in one egg at a time, mixing well and scraping the sides
Add in the sour cream, vanilla and cinnamon and mix until just combined
Add the xanthan gum if using and mix thoroughly until thick
Pour the batter into the cooled crust, spread out evenly and top with the drained stewed squash
Mix up the crumble and top the cheesecake evenly
Bake at 350 for 35-40 minutes until it is set around the edges but still slightly jiggly in the middle, let cool at room temp for several hours before covering and refrigerating for several hours before slicing
You can also bake this cheesecake in a Ninja Foodi air fry oven. I did the exact same thing but the crust took a little longer to brown at 350 about 12 minutes. And the cheesecake took 45 minutes to bake at 350 in the oven. It's a nice alternative if it's really hot in the kitchen.
Macros: 1/18
280 Calories
25 g Fat
27 g Total Carbs
5 g Fiber
19 g Sugar Alcohol
3 g Net Carbs
9 g Protein
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