Baked apple cheesecake

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 250 g Flour
  • 125 g Butter
  • 1 pinch Salt
  • 150 g Sugar
  • 1 TABLESPOON Cocoa powder
  • 1/2 TEASPOON ground cinnamon
  • 125 g firm nut-nougat mass
  • 100 g crushed hazelnuts
  • 9 Apples (approx. 125 g each)
  • 4 Cinnamon sticks
  • 500 g Edible quark (40% fat)
  • 500 g Schmand
  • 1 1/2 packs Pudding powder "Vanilla Flavor"
  • 1 package Vanillin sugar
  • 7-10 Tbsp Fat and flour
  • baking paper

Directions

  1. 1

    Put flour, butter in flakes, salt, 75 g sugar, cocoa and cinnamon in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a dough. Put the dough into a greased and flour-sprinkled springform pan (24 x 2

  2. 2

    Warm the nougat over a warm water bath until it is soft. Mix nougat and hazelnuts. Wash apples, grate dry and cut out the core. Break the cinnamon sticks into 9 pieces. Put apples, with the wide cut out side up, on a piece of baking paper, fill with nougat and put a piece of cinnamon as a stalk in it.

  3. 3

    Mix quark, sour cream, pudding powder, 75 g sugar and vanillin sugar. Pour the quark mixture onto the base and smooth it down. Press in apples with a little distance between them. Cake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see

  4. 4

    manufacturer) bake for about 1 hour. Remove and let cool on a cake rack.

Nutrition Facts

KCAL
400 kcal
CARBS
39 g
FATS
24 g
PROTEINS
7 g