INGREDIENTS:

Apple filling:

230g apple pieces

pinch of salt

1 tsp cinnamon

Base & Crumble:
200 g gluten-free flour
70 g nut butter of your choice
80 g apple puree
5 g psyllium husks
pinch of salt
50 g date sugar
30 g cold water

Cheesecake filling:
400 g soy or coconut yogurt/quark
37 g cornstarch
15 g lemon juice
1 tsp grated lemon peel
50 g vegan butter
Optional: 2-3 tbsp sweetener of your choice

PREPARATION:
Preheat the oven to 180°C (top/bottom heat). Combine the dry ingredients in a bowl. Add the nut butter, applesauce, and water and knead everything into a dough. Set aside 100g of the dough for the crumble topping, grease a small springform pan (20cm diameter) and line it with baking paper. Press the dough for the base into the springform pan, forming a rim. For the cheesecake filling, combine the vanilla yogurt, lemon zest, and lemon juice in a bowl, then add the melted butter and cornstarch and mix well until smooth. Pour the cheesecake filling onto the base. Mix the apple pieces with the cinnamon and spread over the cheesecake filling. Finally, sprinkle the crumble on top. Bake the cake for 70 minutes and then let it cool in the open oven. Only remove the cake from the springform pan when it is completely cold. Top with our Cashew Coconut Caramel Spread and enjoy! 😍