Stay inside = time to bake! ✨ We have to make it a bit fun, don't we? I made a breakfast cheesecake with apple compote and a granola-spelt bottom! Believe me: this cake is delicious with coffee ☕️



  • 75 gr Signature Granola
  • 120 gr. Spelt flour
  • 35 gr. Butter
  • 1 tbsp Agave syrup
  • Pinch of salt
  • 1 tsp Cinnamon
  • 1 tsp Baking powder
  • Possible small splash of milk

For the compote:

  • 1 Apple
  • 150 ml Water
  • 1 tsp Cinnamon
  • 3 Dates
  • 1 tbsp Agave syrup
  • 1 tsp Vanilla extract
  • 1 Gelatine sheet

For the curd cheese:

  • 400 gr Skimmed Curd cheese
  • 3 Gelatine leaves
  • 1 tsp Vanilla extract


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 fridge for at least 3 hours. The longer, the tastier 😉 The longer, the tastier 😉 The longer, the tastier 😉
  10. Enjoy!