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 😉