2- 2.5 tsp red miso paste (to taste; depending on sodium levels)
¼ cup (4 tbsp) coconut sugar + 1 tsp
Stewed apples:
1 medium red apple - peeled, cut into bite sized pieces
½ tsp cinnamon
⅛ tsp nutmeg
1.5 tsp red miso
1 tsp coconut sugar
1 tsp lemon juice
Crumble:
½ cup oat flour/almond flour
1 tbsp coconut oil, melted
2 tbsp coconut sugar
½ tsp cinnamon
Garnish: Caramel (optional,see below)
Instructions
Stewed apples: Add miso, sugar and lemon juice in a small pan. Cook on low heat until melted and until it begins to bubble. Add in 1-2 tbsp of water to help thin it down into a sauce.
Add in the apples with all the spices. Mix and let it cook until sauce has fully coated the apples.Set aside to cool.
Cheesecake:Drain the cashews. Add all the ingredients for the cheesecake into a blender. Blend till smooth.
Crumble Add in all the ingredients into a bowl. Using your hands, rub the flour, sugar and cinnamon into the oil to form large crumbs.
Assembly: Preheat oven to 350F.
Line a 6" cake pan* with parchment paper. Pour the cheesecake batter into the pan and even out the top. Distribute the apples evenly on top and sprinkle on the crumble.
Bake for 25 mins, before setting aside to cool. Once cooled put into the refrigerator overnight or until chilled.