Baked apple cheesecake

Name: Baked apple cheesecake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 150 g Butter; 225 g Sugar; 225 g Flour; 5 Eggs (size M); 50 g flaked almonds; 100 g Elisenlebkuchen (without chocolate); 100 g thickened cranberries (glass); 5 small apples (approx. 125 g each; e.g. Boskop); 750 g Low-fat curd; 250 g Mascarpone; 1 package Cheesecake help; 150 g Apricot Jam; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

150 g Butter
225 g Sugar
225 g Flour
5 Eggs (size M)
50 g flaked almonds
100 g Elisenlebkuchen (without chocolate)
100 g thickened cranberries (glass)
5 small apples (approx. 125 g each; e.g. Boskop)
750 g Low-fat curd
250 g Mascarpone
1 package Cheesecake help
150 g Apricot Jam
7-10 Tbsp Grease
7-10 Tbsp Flour
7-10 Tbsp Aluminium foil

Directions

1
Knead butter in pieces, 75 g sugar, flour and 1 egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Roast almond flakes in a pan without fat until golden brown. Take out and let cool down. Peel the wafers from the gingerbread, crumble the gingerbread finely. Mix with cranberries and 25 g flaked almonds.
2
Wash apples, dab dry. Remove the core with an apple corer. Fill the gingerbread mixture into the apples. Grease a springform pan (26 cm Ø). Roll out the dough round (approx. 30 cm Ø) on a work surface dusted with flour. Line the form with it and press the dough on the edge. Use a dough wheel to cut the dough straight all around. Mix curd, mascarpone and 150 g sugar with the whisk of the hand mixer until smooth. Stir in cheesecake aid and 4 eggs one after the other. Put the quark mixture into the mould and smooth it down. Press apples into the quark mixture.
3
Use a dough wheel to cut the dough straight all around. Mix curd, mascarpone and 150 g sugar with the whisk of the hand mixer until smooth. Stir in cheesecake aid and 4 eggs one after the other. Put the quark mixture into the mould and smooth it down. Press apples into the quark mixture. Sprinkle with 25 g flaked almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for about 1 hour. In between, cover the gingerbread mixture with some aluminium foil if it gets too brown. Let the cake cool down in the tin. Bring the jam to the boil in a saucepan, pass through a sieve. Spread the cake with it
4
Sprinkle with 25 g flaked almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for about 1 hour. In between, cover the gingerbread mixture with some aluminium foil if it gets too brown. Let the cake cool down in the tin. Bring the jam to the boil in a saucepan, pass through a sieve. Spread the cake with it
5
3 hours waiting time