Apple cheesecake

Ingredients

Directions

1. 1

   For the short pastry, knead flour, 75 g sugar, 1 egg and 125 g butter in flakes first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Peel and quarter apples and remove the core. Heat 1 tablespoon butter, 50 g sugar and lemon juice in a saucepan. Add the apple quarters and steam covered for 6-8 minutes.

2. 2

   Stir in between. Put apples on kitchen paper and let them cool down. Mix mascarpone, yoghurt and 150 g sugar. First stir in 3 eggs one by one, then sauce powder and starch. Roll out the short pastry on a floured work surface (approx. 34 cm Ø). Line a greased springform pan (26 cm Ø) with it, press the edges together. Put apples into the springform pan and spread the yoghurt mixture over it. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Just before the end of the baking time, sprinkle the cake with flaked almonds. Remove the cake from the oven and remove from the edge.

3. 3

   Line a greased springform pan (26 cm Ø) with it, press the edges together. Put apples into the springform pan and spread the yoghurt mixture over it. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Just before the end of the baking time, sprinkle the cake with flaked almonds. Remove the cake from the oven and remove from the edge. Let it cool down on a cake rack. Whipped cream tastes good with it

4. 4

   1 1/2 hours waiting time