Apple cheesecake from the tin

Ingredients

Directions

1. 1

   Cut 200 g butter into pieces. Knead flour, 1 egg, butter, salt and 100 g sugar with the dough hooks of the hand mixer, then work into a smooth dough with your hands. Wrap the dough in foil and chill for about 30 minutes. Peel and quarter apples and remove core. Cut the apple quarters again into 4 slices. Sprinkle the apple slices with lemon juice.

2. 2

   Grease the fat pan of the oven and sprinkle with flour. Roll out the dough on a floured work surface and place it on the fat pan. Roll out further or press flat until the bottom is covered. Cream 125 g butter, vanilla sugar and 200 g sugar with the whisks of the hand mixer. Stir in 6 eggs one after the other. First stir in quark, then milk and finally pudding powder. Spread the mixture on the dough and cover with the apple slices like roof tiles. Sprinkle apples with 2 tablespoons of sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Heat the jam and pass through a sieve. After about 30 minutes brush the apples with the jam. Remove the cake from the oven and let it cool down.

3. 3

   Spread the mixture on the dough and cover with the apple slices like roof tiles. Sprinkle apples with 2 tablespoons of sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Heat the jam and pass through a sieve. After about 30 minutes brush the apples with the jam. Remove the cake from the oven and let it cool down. Decorate cold cake with sugar crystals. Whipped cream tastes good with it

4. 4

   waiting time approx. 1 1/4 hours