CHEESECAKE APPLE COMPOTE
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 ☕️
Ingredients:
- 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
Method:
The bottom:
- Melt the butter in a pan, turn off the heat and add the rest of the ingredients.
- The granola from NG contains a lot of large chunks, this you first have to fine-tune (or use their grit)
- If the dough gets very dry you can add a dash of milk.
- Then divide the dough into your springform and bake the bottom in about 25 minutes at 170 degrees Celsius.
The compote:
- Cut the apple into small cubes and heat it with the water in a pan.
- Add the rest of the ingredients and let it boil gently until the apple is soft.
- Then use a hand blender to crush the apple pieces into a delicious compote.
- 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.
- Then put the other 3 leaves in a saucepan with 100 ml of water and heat until the leaves are dissolved.
- Turn off the heat and then add the low-fat cottage cheese, vanilla and any agave syrup.
- Spread the curd mixture over the baked bottom and put the compote over it.
- Stir a few times the compote through the curd cheese so you get a nice marbling!
- Leave the cake to set in the fridge for at least 3 hours. The longer, the tastier 😉
- Enjoy!
