Cheesecake Applecompote

The bottom:

1. Melt the butter in a pan, turn off the heat and add the rest of the ingredients.
2. The granola from NG contains a lot of large chunks, this you first have to fine-tune (or use their grit)
3. If the dough gets very dry you can add a dash of milk.
4. Then divide the dough into your springform and bake the bottom in about 25 minutes at 170 degrees Celsius.

The compote:

1. Cut the apple into small cubes and heat it with the water in a pan.
2. Add the rest of the ingredients and let it boil gently until the apple is soft. 
3. Then use a hand blender to crush the apple pieces into a delicious compote.
4. Put 4 gelatine leaves for 5 minutes in cold water, then take them out and squeeze the leaves well, add 1 leaf to the warm compote.
5. Then put the other 3 leaves in a saucepan with 100 ml of water and heat until the leaves are dissolved.
6. Turn off the heat and then add the low-fat cottage cheese, vanilla and any agave syrup.
7. Spread the curd mixture over the baked bottom and put the compote over it. 
8. Stir a few times the compote through the curd cheese so you get a nice marbling!
9. Then let the cake set in the refrigerator for at least 3 hours. The longer, the tastier 
10. Enjoy!