Baked apple cheesecake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the apples, grate them dry, halve them and remove the core with a ball cutter. Heat 75 g butter in a pan. Add 50 g sugar and juice 1 lemon, bring to the boil.

2. 2

   Place apples with the cut surface facing downwards and steam covered for about 10 minutes. Remove the apples and keep the stock. Knead 200 g flour, 100 g butter in pieces, 80 g sugar, 1 pinch of salt and 1 egg first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough.

3. 3

   Wrap in foil and chill for about 30 minutes. In the meantime, grate the marzipan roughly. Knead 50 g butter in flakes, marzipan, 40 g sugar, 75 g flour, almonds and 1 egg yolk into crumbles with your hands.

4. 4

   Mix quark, sour cream, 175 g sugar, 4 eggs and pudding powder with the whisks of the hand mixer. Stir in the apple stock. Grease a springform pan (26 cm Ø) and dust with flour. Roll out about 2/3 of the shortcrust pastry on a well floured work surface to a circle (26 cm Ø).

5. 5

   Form the remaining dough into a roll and place it on the edge of the mould. Press a rim of about 3 cm high. Pour in the curd mixture and smooth it down. Dab apple halves dry. Fill with the crumbles and place on the quark mixture.

6. 6

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 80 minutes on the bottom shelf. Let the cake rest in the oven for approx. 15 minutes, take it out and remove from the edge of the springform pan with a knife.

7. 7

   Let it cool down.

Nutrition Facts

KCAL
400 kcal

CARBS
44 g

FATS
19 g

PROTEINS
12 g