East cocoa

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the cheese mixture grease the casserole dish. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Wash the lemon hot, dab dry well and finely grate the rind. Halve the lemon, squeeze the juice.

2. 2

   Separate eggs. Beat the egg whites in a tall beaker with the whisks of the mixer until stiff, adding vanilla sugar.

3. 3

   Mix granular cream cheese, 2 tablespoons lemon juice, lemon zest, 100 g sugar and starch in a large mixing bowl with the whisks of the mixer on a low setting for about 3 minutes. Stir in double cream cheese and 150 g sugar.

4. 4

   First stir in egg yolks one after the other, then cream briefly until the dough is creamy. Finally, carefully fold in the beaten egg white with a dough scraper.

5. 5

   Put the cheese mixture into the mould and smooth it down with a dough scraper. Push the fat pan of the oven onto the middle shelf. Place the casserole dish on the fat pan. Pour so much hot water into the fat pan until the form is in the water to approx. 2⁄3.

6. 6

   Bake in a hot oven for 40-50 minutes. If necessary, cover the cake with aluminium foil after about 20 minutes. Take them out, let them cool down completely (approx. 4 hours) and put them in the fridge for approx. 1 hour.

7. 7

   For the topping, wash and quarter the apples, remove the core and cut the apples into slices. Heat clarified butter in a pan. Fry the apple slices for about 1 minute while turning. Sprinkle with sugar and lightly caramelise while turning for about 1 minute.

8. 8

   Take it off the stove. Roughly chop the nuts. Whip cream and vanilla sugar until stiff. Spread the cream over the cold cheesecake. Top with sweet apple wedges and nuts.