Apple cheesecake from the tray

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 30
  • 7-10 Tbsp e
  • 7-10 Tbsp some + 500 g flour
  • 175 g + 250 g sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 8 Eggs (Gr. M)
  • 1 kg Low-fat curd
  • 750 g Mascarpone
  • 7-10 Tbsp 2 p. custard powder "vanilla" (for cooking; for 1/2 l milk each)
  • 750 g sour apples
  • 7-10 Tbsp Juice of 1 lemon
  • 150 g Apple Jelly

Directions

  1. 1

    Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Knead 500 g flour, 175 g sugar, vanillin sugar, 1 pinch of salt, 300 g butter in flakes and 1 egg first with a hand mixer, then briefly with your hands to form crumbles. Spread 3/4 of the crumble as a base on the fat pan, press on

  2. 2

    Briefly mix quark, mascarpone, 250 g sugar and pudding powder. Stir in 7 eggs briefly

  3. 3

    Wash the apples, prick out the cores. Slice apples into thin rings and sprinkle with 4-5 tablespoons lemon juice.

  4. 4

    Spread the curd mixture on the base and spread apples on top. Sprinkle the rest of the crumble on top, rubbing it between your fingers. Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/gas: level 3) on the lowest shelf (gas: see oven manufacturer) for approx. 5. 5 minutes. Stir the jelly until smooth. Spread the hot cake with it. Cool down

Nutrition Facts

KCAL
380 kcal
CARBS
37 g
FATS
21 g
PROTEINS
9 g