Cheesecake in baked apple
very easy
45 mins
45 mins
Ingredients
- 1 Organic Lemon
- 125 g Double cream cheese
- 4 TABLESPOONS Sugar
- 1/2 TEASPOON Vanilla powder
- 1 Egg (Gr. M)
- 7-10 Tbsp Cinnamon
- 4 Apples (e.g. Boskop)
- 5 TABLESPOONS apple juice
- 100 g Wild cranberries (glass)
- 3 TABLESPOONS Sherry or apple juice
- 7-10 Tbsp Aluminium foil
- baking paper
Directions
- 1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Wash lemon hot, dry and finely grate some peel. Halve the lemon, squeeze the juice. Cream cheese, lemon peel, 2 tbsp. sugar, vanilla, egg and 1⁄4. Stir tsp. cinnamon with a whisk until smooth.
- 2
Wash the apples, grate them dry and cut off a flat top. For example 2⁄3 Carefully remove the pulp with a spoon or a ball cutter. Leave a rim of at least 1 1⁄2 cm. Remove seeds and stalks from the flesh and chop finely with the lid. Mix immediately with lemon juice.
- 3
Pour the cheesecake mixture evenly into the apples. Wrap the apples firmly with aluminium foil on the underside and place them on a baking tray lined with baking paper. Bake in a hot oven for about 25 minutes.
- 4
In the meantime, boil 2 tablespoons of sugar with approx. 1 tablespoon of water in a pot and caramelise. Deglaze with apple juice. Add apple pulp, bring to the boil while stirring and simmer for about 1 minute. Take the compote off the stove.
- 5
For the sauce stir cranberries and sherry until smooth. Pour the apple compote into four bowls. Put the cheesecake apples on top, add a little bit
Nutrition Facts
340 kcal
48 g
12 g
7 g
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