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Learn how to make the ultimate apple crumble cheesecake with a rich and creamy filling, tender cinnamon-spiced apples, a buttery Biscoff crust, and a crisp oat crumble topping. The perfect cozy dessert for fall and Thanksgiving!

►Full written recipe: https://thecookingfoodie.com/recipe/apple-crumble-cheesecake/

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RECIPE:
Ingredients:
For the crust:
12 oz (340g) Biscoff cookies, or any other crackers/biscuits (read notes)
9 tablespoons (130g) Butter, melted
For the cheesecake:
4 cups (900g) Cream cheese, room temperature
3/4 cup (150g) Sugar
2 teaspoons Vanilla bean paste
4 Eggs large
1 cup (225 g) Sour cream
2 tablespoons (16g) Cornstarch
1/2 teaspoon Cinnamon (optional but recommended)
1/8 teaspoon Nutmeg (optional but recommended)
Pinch Salt
For the crumble topping:
¾ cup (95g) All-purpose flour
1/2 cup (45g) Rolled Oats
⅓ cup packed (67g) Light brown sugar
1/2 teaspoon Cinnamon
1/4 teaspoon salt
6 tablespoons (90g) cold butter, cubed
For the apple topping:
3 medium Apples, peeled and sliced into ¼-inch (6mm) thick slices *see notes
1/4 cup (50g) Brown sugar
1 teaspoon Cinnamon
1 teaspoon Lemon juice
1 tablespoon (8g) Cornstarch
1 tablespoon (15g) Butter
pinch Salt

Instructions:
1. Prepare the crust: Preheat oven to 325°F (160°C).
2. In a food processor, pulse the Biscoff cookies into fine crumbs. Add melted butter, then process until the mixture resembles wet sand. Press firmly into the bottom and sides of a 9-inch (23cm) springform pan, using the back of a spoon or a glass.
3. Bake the crust: Bake for 8–10 minutes, then set aside to cool slightly.
4. Make the cheesecake filling: In a large bowl, using a hand or stand mixer, beat the cream cheese and sugar until completely smooth, about 2 minutes. Add the sour cream, vanilla bean paste, cinnamon (if using), nutmeg (if using), and a pinch of salt. Mix until combined. 4. Add the eggs one at a time, mixing just until incorporated after each addition. Do not overmix. Add the cornstarch and mix just until incorporated.
5. Prepare the crumble: In a medium bowl, whisk together the flour, oats, light brown sugar, cinnamon, and salt. Work the cold, cubed butter into the dry ingredients using your fingers or a pastry blender until coarse crumbs form with some pea-sized chunks. Avoid overmixing, the crumble should remain coarse with visible butter pieces.. Keep the crumble chilled in the refrigerator until needed for the topping.
6. Make the apple topping: In a large skillet, combine the brown sugar, cornstarch, cinnamon, and salt. Add the sliced apples and toss until evenly coated. Add the butter and lemon juice, then cook over medium heat for 5–7 minutes, stirring occasionally, until the apples begin to soften and the juices have thickened into a glossy sauce. Be careful not to overcook the apples, they should still hold their shape. Remove from the heat and let cool completely before using.
7. Assembly: Pour the cheesecake batter over the cooled crust. Spoon the cooled apple topping evenly over the batter, distributing it gently without pressing it down. Sprinkle the crumble topping evenly over the apples.
8. Bake the cheesecake: Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still has a slight jiggle. Don't overbake.
9. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. Remove and cool at room temperature for another hour, then refrigerate for at least 4 hours, preferably overnight.

I Combined Apple Crumble and Cheesecake: Here’s How It Turned Out

These moist cottage cheese pumpkin muffins have about 7g protein each, no oil, and no refined sugar. An easy, healthy fall breakfast!

►Full written recipe: https://thecookingfoodie.com/recipe/cottage-cheese-pumpkin-muffins/

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recipe:
Ingredients:
1¾ cup (220g) Flour *see notes
1 teaspoon Baking powder
3/4 teaspoon Baking soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
2 teaspoons Pumpkin pie spice
3/4 cup + 2 tablespoons (200g) Cottage cheese *see notes
3/4 cup + 1 tablespoon (200g) Pumpkin puree
1/3 cup (80ml) Maple syrup *see notes
3 tablespoons (45ml) Buttermilk *read notes
2 teaspoons Vanilla extract
2 Eggs, large
1/2 cup (60g) Chocolate chips *optional

Instructions:

1. Preheat the oven and prep: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
3. Blend the cottage cheese mixture: Add the cottage cheese, pumpkin purée, maple syrup, buttermilk, and vanilla to a blender or food processor. Blend until smooth and creamy.
4. Add the eggs: Transfer the mixture to a bowl. Add the eggs and whisk until completely combined.
5. Combine: Add the dry mixture into the wet. Fold gently just until combined. Do not overmix. Fold in the chocolate chips, if using. The batter should be thick and scoopable.
6. Fill the muffin tin: Divide the batter evenly between the prepared muffin cups, filling each about ¾ full. Sprinkle a few additional chocolate chips on top, if desired.
7. Bake: Bake for 17–20 minutes, or until the muffins are risen and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5–10 minutes, then transfer to a wire rack.

Cottage Cheese Pumpkin Muffins | Healthy & High Protein Breakfast

These high-protein banana cottage cheese muffins are soft, moist, healthy, and so easy to make! Naturally sweetened with ripe bananas and maple syrup, with no refined sugar and about 6g of protein per muffin. Perfect for breakfast, meal prep, lunchboxes, or a healthy snack.

►Full written recipe: https://thecookingfoodie.com/recipe/banana-cottage-cheese-muffins/

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Ingredients
1 cup (125 g) Whole wheat flour
¾ cup (95 g) All-purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Cinnamon
¼ teaspoon Salt
1 cup (225 g) Cottage cheese see notes
2 medium bananas (220–230g) , ripe
⅓ cup (80 ml) Maple syrup
2 tablespoons (30 ml) Olive oil *see notes
2 Eggs large
1 teaspoon Vanilla extract
⅓ cup (55 g) Chocolate chips, optional *see notes

Instructions
1. Prep: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with large paper liners or lightly grease the cups.
2. Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside.
3. Blend: Add the cottage cheese, bananas, maple syrup, olive oil and vanilla extract to a blender or food processor. Blend until smooth.
4. Add the eggs: Transfer the cottage cheese mixture to a separate large bowl. Add the eggs and whisk just until combined.
5. Combine: Add the dry ingredients to the wet mixture. Fold gently with a spatula just until no dry streaks remain. Do not overmix. If using chocolate chips or another mix-in, fold them in now.
6. Fill: Divide the batter evenly between the 12 large muffin cups, filling each approximately ¾ full. If desired, sprinkle a few additional chocolate chips on top.
7. Bake: Bake for 18–20 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid testing directly through a melted chocolate chip.
8. Cool: Let cool in the pan for about 5–10 minutes, then transfer to a wire rack to cool completely.
Video

Banana Cottage Cheese Muffins | Healthy High-Protein Muffins

Looking for healthy, high-protein breakfast ideas? In this video, I’m sharing 10 healthy cottage cheese recipes for breakfast, from savory muffins and egg bites to pancakes, banana bread, smoothies and more.

These recipes are easy, nutritious, packed with protein and perfect for anyone looking for new ways to use cottage cheese. Whether you prefer a sweet or savory breakfast, there’s something here for you!

►Full written recipe: https://thecookingfoodie.com/recipe/cottage-cheese-breakfast-recipes/

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10 Healthy Cottage Cheese Breakfast Recipes

Portokalopita (Greek Orange Cake) 🇬🇷🍊

Learn how to make authentic Portokalopita, a traditional Greek orange cake made with phyllo, yogurt, and fresh oranges, then soaked in fragrant orange syrup.

This is Episode 3 of David Cooks the World, where I travel, learn authentic recipes from local chefs, and recreate them at home. This time, I learned how to make Portokalopita from a Greek chef in Athens!

►Full written recipe: https://thecookingfoodie.com/recipe/portokalopita-greek-orange-cake/

►Episode 1 (Greek Salad): https://youtu.be/toNw3s7kHAw?si=5X_A-fXLSTeSzhFa
►Episode 2 (Greek Tzatziki): https://youtu.be/maW1R93WPYE?si=iKmpLJFUs0e8qO6y

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Related Recipes:
►Spanakopita: https://thecookingfoodie.com/recipe/greek-spinach-pie-recipe-spanakopita/
►Classic Baklava: https://thecookingfoodie.com/recipe/baklava-recipe/
►Baklava Rolls: https://thecookingfoodie.com/recipe/greek-spinach-pie-recipe-spanakopita/

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Ingredients
For the syrup:
1 cup (200 g) Sugar
1¾ cups (420 ml) Water
¼ cup (60 ml) Orange juice
1 Cinnamon stick
For the cake:
9 oz (250 g) Phyllo pastry
2 Eggs large
½ cup + 2 tablespoons (125 g) Sugar
¾ cup + 2 tablespoons (200 g) Greek yogurt, full fat
Orange zest from one orange
¼ cup (60 ml) Fresh orange juice
1 teaspoon Vanilla extract
1 teaspoon Baking powder
⅔ cup (160 ml) Sunflower oil (or other neutral oil)
Pinch Salt

Instructions
1. Dry the phyllo: Preheat the oven to 300°F (150°C). Separate the phyllo sheets, tear them into rough pieces, and spread them in a single layer on a large baking sheet. Bake for 10–15 minutes, tossing once or twice, until the phyllo is completely dry and crisp, but not browned. Let it cool slightly, then crumble it into smaller pieces – roughly 1-inch (2–3cm) pieces.
2. Prepare the syrup: In a small saucepan combine the sugar, water, orange juice, and cinnamon stick. Bring to a boil over medium-high heat, then simmer for 4–5 minutes. Remove from the heat and let the syrup cool completely.
3. Preheat the oven: Preheat the oven to 350°F (180°C). Grease an 8-inch (20cm) square baking dish or a similar-sized baking pan with oil. For other pan sizes, see the Notes below.
4. Make the batter: In a large bowl whisk together the yogurt and sugar until smooth. Add the eggs, orange zest, orange juice, vanilla extract, baking powder, and a pinch of salt, then whisk until combined. Add the sunflower oil and whisk until smooth.
5. Add the phyllo: Add the dried phyllo gradually, a handful at a time, folding well after each addition so the pieces remain separated and evenly coated. Let it sit for 5 minutes so the phyllo can absorb some of the batter.
6. Bake: Transfer the batter to the prepared pan and spread it into an even layer. Bake for 45–50 minutes, or until the cake is puffed, deeply golden brown, and crisp around the edges.
7. Add the syrup: As soon as the cake comes out of the oven, poke a few holes using a knife or a skewer, then slowly pour the cooled syrup evenly over the hot cake, including around the edges. Add it in 2–3 additions, allowing each addition to absorb before pouring over more.
8. Serve: Let the cake rest until all the syrup has soaked in. Slice and serve as is or with a scoop of vanilla ice cream.

I Traveled to Greece to Learn This Incredible Orange Cake (Portokalopita) | David Cooks The World

Learn how to make cottage cheese egg salad. Creamy, healthy, and packed with protein! This cottage cheese egg salad is made with just 6 ingredients and no mayo.

►Full written recipe: https://thecookingfoodie.com/recipe/cottage-cheese-egg-salad/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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RECIPE:
Ingredients:
6 Eggs large
⅔ cup (g) Cottage cheese see notes
1 teaspoon Dijon Mustard
2 tablespoons Chives, chopped (optional)
Salt to taste
Black pepper to taste

Instructions:
1. Cook the eggs: Place the eggs in a saucepan and cover with cold water by about 1 inch (2–3cm). Bring to a boil over medium-high heat. Once the water reaches a boil, cover the pan, remove it from the heat, and let the eggs sit for 10–11 minutes.
2. Transfer the eggs immediately to an ice bath and let them cool for at least 5 minutes.
3. Chop the eggs: Peel the eggs, then roughly chop them into bite-sized pieces. For a finer texture, you can grate the eggs using the large holes of a box grater.
4. Mix: Transfer the eggs to a bowl. Add the cottage cheese, Dijon mustard, chives, salt, and black pepper. Stir until well combined.
5. Optional: Blend the cottage cheese for 20–30 seconds before mixing if you prefer an extra smooth and creamy egg salad.
6. Chill and serve: Serve immediately, or refrigerate for 20–30 minutes to allow the flavors to meld. Enjoy on toast, in sandwiches or wraps, with crackers, or over a salad.

Cottage Cheese Egg Salad (Healthy & High Protein) | No Mayo

I traveled to Greece to learn how to make authentic Greek tzatziki from a local chef—and the secret is much simpler than I expected. In this episode of David Cooks the World, I'll show you how to make thick, creamy, restaurant-quality tzatziki at home using traditional techniques. Enjoy!

►Full written recipe: https://thecookingfoodie.com/recipe/greek-tzatziki-sauce-recipe/

Other Related recipes:
►Homemade Pita Bread: https://www.youtube.com/watch?v=PXlo1L_p42U
►Greek salad: https://youtu.be/toNw3s7kHAw?si=ZUKkx0JHH_7X0r_t
►Chicken Gyros: https://youtu.be/go6WmA1YWWY?si=sl2HigxL459UySFW
►Falafel: https://youtu.be/NZcWedPKysk?si=OFItK4ReyVLTOX-n

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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Website: https://www.thecookingfoodie.com/

RECIPE:
Ingredients:
1 Cucumber, peeled and grated
1 cup (240g) Full fat Greek yogurt, strained
2 cloves Garlic, minced (optional)
2 tablespoons Dill, chopped
3 tablespoons Olive oil
Salt

Instructions:
1. Prepare the cucumber: Peel and grate the cucumber using the small holes of a box grater. Transfer it to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. 2. Place the grated cucumber in a fine-mesh strainer, sprinkle with a pinch of salt, and let it drain for 10–15 minutes. Squeeze it one more time before using.
3. Mix the base: In a medium bowl, combine the Greek yogurt, minced garlic (if using), and chopped dill. Stir until smooth.
4. Add the cucumber: Add the drained cucumber to the yogurt mixture and stir until evenly combined.
5. Season and finish: Add the olive oil and season with salt to taste. Mix well, then taste and adjust the seasoning if needed.
6. Chill before serving: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop. Drizzle with a little extra olive oil and garnish with fresh dill before serving, if desired.

Authentic Greek Tzatziki (Thick & Creamy) | David Cooks the World | EP.2

Harissa Hummus Recipe

Take your homemade hummus to the next level with this creamy, spicy Harissa Hummus! Made with chickpeas, tahini, lemon, and homemade harissa, this easy recipe is packed with bold Mediterranean flavors and comes together in just minutes. Perfect as a dip, spread, or part of a mezze platter with warm pita and fresh veggies.

►Full written recipe: https://thecookingfoodie.com/recipe/harissa-hummus/

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Recipe:
Ingredients
1½ cups Cooked chickpeas canned or homemade
3 tablespoons Lemon juice fresh
½ cup Tahini paste
¼ cup Harissa paste homemade or store-bought (*see notes)
1 Garlic clove minced (optional)
1 teaspoon Salt or to taste
⅓ cup Chickpea cooking water or ice-cold water, plus more as needed
2 Ice cubes

Instructions
1. Prepare the chickpeas: If using canned chickpeas, drain and rinse well. For extra smooth hummus, simmer them for 10–15 minutes until very soft, then drain.
2. Blend the hummus: Add the chickpeas, lemon juice, tahini, harissa paste, garlic (if using), salt, water, and ice cubes to a food processor.
3. Process until smooth: Blend for 3–5 minutes, scraping down the sides as needed, until the hummus is creamy and fluffy. Add more water, one tablespoon at a time, until you reach your desired texture.
4. Taste and adjust: Add more salt, lemon juice, or harissa depending on your taste.
5. Serve: Spread the hummus onto a plate, drizzle with olive oil, and top with extra harissa and your favorite toppings.

Harissa Hummus Recipe | Creamy and Spicy

🌍 Welcome to David Cooks the World! 🇬🇷 Join me as I travel to Greece to learn authentic Greek salad from local chefs and home cooks.

🎥 Watch the full episode here: https://youtu.be/toNw3s7kHAw?si=zzrpFotDsvCvPxeB

My New Travel Cooking Series Is Finally Here! 🌍 | Episode 1: Greece 🇬🇷

I traveled to Greece 🇬🇷 to learn how to make authentic Greek salad from local chefs and home cooks. In this first episode of David Cooks the World, I'll show you the traditional techniques, simple ingredients, and little details that make this iconic salad so special. Enjoy!

►Full written recipe: https://thecookingfoodie.com/recipe/quick-and-easy-greek-salad-recipe/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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Recipe:
Ingredients:
For the salad:
4 Tomatoes (about 700g), cut into wedges
1 large English cucumber, large *or 2-3 Persian cucumbers, cut into thick half-moons
1 Green bell pepper, thinly sliced into rings
1/2 Red onion, thinly sliced
1/3 cup Kalamata olives, pitted
2 tablespoons Capers (optional but traditional on many islands)
One block 150-200 g (5-7 oz) Feta cheese
For the dressing:
3 tablespoons Olive oil
2 tablespoons Red wine Vinegar
1 teaspoon Dried oregano
Salt to taste
Black pepper to taste

Instructions:
1. Make the dressing: In a large serving bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
2. Prepare the salad: Add the tomatoes, cucumber, red onion, green bell pepper, olives, and capers (if using) to the bowl. Toss gently until everything is evenly coated.
3. Finish the salad: Place the block of feta on top of the salad. Sprinkle the feta with a little extra dried oregano, then drizzle another tablespoon or two of extra virgin olive oil over the feta and the salad.
4. Serve: Serve immediately with plenty of crusty bread to soak up the flavorful mixture of olive oil and tomato juices left at the bottom of the bowl.

Authentic Greek Salad | David Cooks the World | Ep.1 🇬🇷