Apple cheesecake with oatmeal crumble and blueberries
For the base (a 26 cm pan)
• 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
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.