Oat cake

Bottom
Mix the cookies into crumbs. Melt the butter, let cool slightly and then pour over the cookies and mix into a dough. Line a 16 cm springform pan with baking paper or cake plastic (if you don’t have that size, a larger one will do just fine). Distribute the dough in the form and press out evenly. Press the dough up a little on the edges so that the apple compote does not run out. Place in the freezer.

Apple compote
Peel the apples and cut them into smaller pieces (approx. 1 – 2 cm). Put the apple pieces in a bowl with 2 ½ dl of water and lemon juice (this is to prevent the apple pieces from turning brown). Melt the sugar in a saucepan to an amber caramel, stir the sugar a little in the meantime and be careful, it can burn quickly. Pour in half of the apples and stir. Add 1/2 cup water. Put a lid on and simmer on a low heat until the apples have become mashed (about 20 minutes). Stir in the rest of the apple pieces, add 1/2 dl of water and cinnamon. Simmer on low heat for about 10 minutes. Pour the compote into a bowl and leave to cool. Then spread the cooled compote over the bottom. Place in the freezer while you make the cheesecake.

Cheesecake
Soak the gelatine leaves for at least 10 minutes. Beat the Philadelphia cheese, egg yolks, icing sugar and vanilla sugar fluffy until the sugar crystals are gone (about 5 minutes). Whip the cream lightly – rather too loose than too stiff. Put about 2 tablespoons of the egg mixture in a saucepan together with the gelatine leaves and melt on low heat. Let cool for a while and then quickly stir in the rest of the batter. Fold in the cream. Pour the batter over the cake base and the apple compote. If you have smaller silicone molds, you can pour some of the batter into them and use as decoration. Place the cake and any decorations in the freezer for at least 5 hours. Take the cheesecake out of the mold, put it in the fridge and let it thaw for about 5 hours before serving. Decorate with GILLE Oatcakes and any decor. Bottom
150 g GILLE Oatcakes
50 g of butter

Apple compote
3 apples
1 tablespoon squeezed lemon juice
2 ½ dl water + 1 dl
1/2 cup granulated sugar
1 tsp cinnamon

Cheesecake
3 gelatin sheets
2 dl cream
150 g Philadelphia cheese
2 egg yolks
3/4 dl icing sugar
2 teaspoons of vanilla sugar