Apple crumble cheesecake

Ingredients

Base (20 cm mould, approx. 8 portions):

• 100 g Gullion biscuits (e.g. digestive without sugar)
• 25 g butter (can be nut butter)
• 1-2 tablespoons milk

Cream:

• 250 g semi-fat cottage cheese
• 200 g mascarpone (can be used light)
• 1 egg
• 1 egg white (beaten to foam)
• 1 tablespoon honey (20 g)
• a few drops of stevia with vanilla flavour
• 1 tablespoon vanilla custard powder (10 g)
• ½ teaspoon vanilla essence

Apple layer:

• 2 medium apples (approx. 250 g)
• 1 tablespoon coconut sugar (10 g)
• 1 teaspoon cinnamon
• 10 g butter

Crumble:

• 30 g crushed biscuits (leftover)
• 20 g almond flour
• 1 teaspoon cinnamon
• 10 g maple syrup
• 15 g butter (softened)

Method

1. Start by preparing the apple layer - cut the apples into cubes, saute in butter with coconut sugar and cinnamon. Once they're browned, remove them from the stove and prepare the remaining cake layers.
2. Continue with the base-crush the biscuits, mix them with semi-melted butter and a little milk. Press them into the bottom of the lined tin.
3. Preparation of the cream - in a bowl, whisk the cottage cheese, mascarpone, eggs, honey, custard powder, vanilla and finally stir in the egg white. Pour the finished mixture over the biscuit base. Tip: for best results, I recommend removing all ingredients from the fridge at least 30 minutes before baking.
4. Crumble and layering - mix crushed biscuits, almond flour, cinnamon, syrup and butter for crumble. Add the apples to the tin where you already have the base and cream and top with the crumble.
5. Baking - bake at 160 °C for about 40 minutes. For a more delicate result you can put the mould on a baking tray with hot water (water bath).
6. Let the finished cheesecake cool ideally and serve it after cooling in the fridge.