Check out this light Apple Caramel Cheesecake! It’s high in protein and so creamy. I whipped this up a few days ago, but it vanished so fast I forgot to share it!
- For the base:
- 3 Biscoff cookies, crushed
- 80 grams flour
- 30 grams almond flour or almond meal
- 40 grams melted coconut oil OR butter
- 1 tablespoon birch sugar OR coconut sugar
- For the filling:
- 35 grams vanilla pudding powder (or corn starch + 2 teaspoons vanilla flavor)
- 2 tablespoons milk of your choice
- 150 grams light cream cheese
- 500 grams Magerquark (low-fat thick Greek yogurt) OR Skyr
- 2 eggs
- 5 tablespoons maple syrup
- 1/2 apple, peeled & diced
- 1 teaspoon cinnamon
- 2 teaspoons cornstarch OR more pudding powder
- For the topping:
- 1 package high-protein caramel pudding
- A handful of chopped pecan nuts
- Let's start with the base: Mix all the ingredients until crumbly. Line a 20cm round baking pan with parchment paper and grease the sides. Press the crumbly mixture evenly into the pan. Bake for 8 minutes at 180 degrees Celsius, then let it cool.
- In a large bowl, whisk together the vanilla pudding powder (or starch) with the milk and 2 tablespoons of Magerquark/Greek yogurt until smooth (a fork works great for this). Add the remaining ingredients in batches, stirring between each addition. Pour half of this mixture into the cooled pan.
- Toss the apple dices with cinnamon and starch, then spread them on top. Cover with the remaining mixture and ensure it's smooth. Bake for 40 minutes at 170 degrees Celsius until the edges start browning. Let it cool completely (at least 4 hours, with 1 hour in the fridge). Finally, top it off with the caramel pudding (if you're using the same one, you might need to warm it slightly in the microwave to make it liquid). Enjoy!
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