This light and flavorful cake combines a crunchy biscuit base, a creamy cottage cheese filling, and a fragrant apple topping. A perfect blend of textures and natural sweetness, making it an ideal dessert for any occasion!
Ingredients
For the Base:
- 250 g Lotus biscuits
- Water (as needed)
For the Filling:
- 3 tubs (approx. 750 g) of low-fat cottage cheese
- 3 eggs
- 4 tablespoons cane sugar
For the Apple Purée Topping:
- 4–5 apples, peeled and grated
- A handful of raisins
- 1 teaspoon cinnamon
- 2–3 sheets gelatin
Procedure
- Prepare the Base:
- Crush the Lotus biscuits into fine crumbs.
- Add a small amount of water to create a thick, moldable mixture.
- Press the mixture into a cake tin lined with baking paper.
- Pre-bake in an oven preheated to 180°C (350°F) for 10 minutes.
- Prepare the Filling:
- In a bowl, mix cottage cheese, eggs, and cane sugar until smooth.
- Pour the mixture onto the cooled biscuit base.
- Bake at 150°C (300°F) for about 50 minutes until set.
- Prepare the Apple Purée Topping:
- In a saucepan, cook the grated apples with raisins over low heat.
- Stir in cinnamon for flavor.
- Once softened, add gelatin sheets (prepared according to package instructions) and mix until dissolved.
- Assemble and Chill:
- Pour the apple purée over the cooled cheesecake.
- Let it set at room temperature, then refrigerate for a few hours before serving.
Final Tip
For an extra touch of sweetness, drizzle the cake with a little honey or maple syrup before serving. Garnish with walnuts or almond slivers for added crunch!
Enjoy! 🍏✨🍰
