Healthy Caramel Apple Cheesecake
- 30 grams Biscuits
- 20 grams Walnuts
- 15 grams Unsalted Butter, (melted)
- 200 grams Cottage cheese, (strained type)
- 60 grams sugar, Granulated, (or sugar of your choice)
- 100 grams Plain yogurt
- 1 Egg, (whole egg)
- 1 Egg yolk
- 100 ml Soy milk, (or regular milk)
- 1 tbsp Lemon juice
- 30 grams Cake flour
- 1 Apple
- 20 grams sugar, Granulated, (or sugar of your choice)
- 1 tbsp Water
DirectionsSlice the apple into 8 wedges, remove the peel and core, and chop into 2 mm thick pieces.
Mix the water and sugar together over heat and heat the mixture until it starts to turn golden-brown.
Add the apples from Step 1 and stir everything together briskly.
Cover the pan and steam cook the apples for 5 minutes over low heat.
Turn the apples over a few times to prevent burning.
When the apples are soft and golden, stop the heat and leave them to cool.
Roughly crush up the biscuits for the base of the cake and blend them finely in a food processor along with the walnuts.
Combine the mixture with melted butter until the biscuit crumbs are all moist.
Line a cake tin with parchment paper and then pack the mixture from Step 5 into the bottom of the tin with the back of a spoon.
Place the tin in the fridge to chill the base.
Place all of the ingredients into a food processor and blend until the mixture is smooth.
Lastly add the cake flour and blend the mixture well again.
Take the tin from Step 6 out of the fridge and scatter the apples from Step 4 over the top.
Pour in the batter from Step 7. Bake the cake at 180C for 35 minutes.
The cake is done.
Remove it from the cake tin once it has completely cooled.
When you cut the cake you'll be able to see some caramel apples peeking out.
This cake tastes even better when chilled well.
Reference: I used this brand of biscuits this time.
5 biscuits should add up to around 30 g.
You could use plain biscuits instead or a different brand entirely if you'd prefer.