Apple cheesecake with pine nuts

Name: Apple cheesecake with pine nuts
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1 kg Edible quark (20 % fat in dry matter); 500 g Low-fat curd; 7-10 Tbsp grated peel of 1 untreated orange; 125 g Wholemeal spelt semolina; 175 g Sugar; 4 Eggs (size M); 7-10 Tbsp Salt; 2 Apples (e.g. Boskop); 50 g Pine nuts; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

1 kg Edible quark (20 % fat in dry matter)
500 g Low-fat curd
7-10 Tbsp grated peel of 1 untreated orange
125 g Wholemeal spelt semolina
175 g Sugar
4 Eggs (size M)
7-10 Tbsp Salt
2 Apples (e.g. Boskop)
50 g Pine nuts
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Mix the table and low-fat curd in a large bowl with a whisk. Stir in orange zest, spelt semolina and half of the sugar. Beat the eggs, 1 pinch of salt and the remaining sugar with the whisk of the hand mixer for 2-3 minutes until very creamy, fold into the cheese mixture
2
Peel and quarter apples, remove core. Cut apples into thin slices, fold in. Grease a springform pan (26 cm Ø). Place the mould on 1 layer of foil, fold up at the edge and press firmly. Pour in the cheese mixture, smooth it down. Spread pine nuts on top
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours (cover after approx. 50 minutes). Remove the cake from the oven and let it cool down on a cake rack for about 3 hours. Remove the cake from the tin, cut into approx. 16 pieces
4
waiting time approx. 3 hours
5
Picture 02: Variant with icing sugar!