Marlene®
preparation time
up to 70 min.
difficulty
medium
apple
Granny Smith
Ingredients
  • 2 cups of oatmeal
  • 2 cups of chopped almonds
  • 8 dates
  • 3 bananas
  • 4 tablespoons of peanut butter

FOR THE CHEESECAKE MOUSSE

  • 600 g of fresh cheese
  • 200 g of low-fat quark
  • 200 g of dark brown sugar
  • 3 tablespoons of starch
  • 2 eggs
  • A dash of lemon juice
  • 2 diced Granny Smith apples tossed in
  • lemon juice

FOR THE CRUMBLE

  • 50 g of fine oatmeal
  • 50 g of chopped almonds
  • 1 tablespoon of coconut oil
  • 1 tablespoon of maple syrup
  • 1 tablespoon of honey (or 2, if you prefer to avoid maple syrup)
  • Seeds of one vanilla pod or 1 teaspoon of vanilla extract
APPLE CHEESECAKE WITH OATMEAL CRUMBLE AND BLUEBERRIES
Preparation
  • Sprinkle the apples with a little brown sugar.
  • Toast the oatmeal and almonds in the oven at 170 °C until they turn golden brown.
  • Blend the dates and bananas with an immersion blender, add the mixture to the toasted oatmeal and almonds along with the peanut butter, then mix everything together.
  • Pour the mixture into a greased springform pan, distribute it evenly and pack it down a little.
  • For the mousse, mix all the ingredients together until you obtain a smooth mixture, then add the apples without the juice that has been formed.
  • Spread everything onto the base of the dessert.
  • Combine the ingredients for the crumble and spread it on the surface of the cheesecake.
  • Bake at 160 °C for about 50 minutes, then allow to cool completely.
  • Serve with fresh blueberries.