Apple crumble cheesecake

Ingredients

Directions

1. 1

   Separate 1 egg for the crumbles. Set aside the egg white. Melt 120 g fat. Mix flour, 125 g sugar and baking powder. Add egg yolk, 4 tablespoons lemon juice and liquid fat and knead into crumbles. Peel and quarter apples and remove core.

2. 2

   Sprinkle with about 5 tablespoons of lemon juice. Put 2/3 of the crumbles into a greased springform pan (26 cm Ø) and press firmly. Separate the remaining eggs. Cream the remaining fat and sugar with the whisk of the hand mixer. Add remaining lemon juice, quark, egg yolk and semolina and mix well. Beat all 3 egg whites until stiff and carefully fold into the quark mixture. Pour onto the crumbled dough base and smooth it down. Spread apples evenly on top. Sprinkle the remaining crumbles over the cake and bake in the preheated oven (electric range: 200 °C/ gas: level 3) on the second rack from the bottom for about 1 hour until golden brown. Cover if necessary 15 minutes before the end of the baking time. Let it cool down on a cake rack. Sprinkle with sugar crystals and serve decorated with mint as desired.

3. 3

   Pour onto the crumbled dough base and smooth it down. Spread apples evenly on top. Sprinkle the remaining crumbles over the cake and bake in the preheated oven (electric range: 200 °C/ gas: level 3) on the second rack from the bottom for about 1 hour until golden brown. Cover if necessary 15 minutes before the end of the baking time. Let it cool down on a cake rack. Sprinkle with sugar crystals and serve decorated with mint as desired. Serve with advocaat cream. Makes about 12 pieces