Mulled wine cheesecake

Name: Mulled wine cheesecake
Cook time: 1 h 30 min
Total time: 4 h
Yield: 16
Ingredients: 250 g Wholemeal butter biscuits; 100 g Butter; 1 TEASPOON Cinnamon powder; 1 kg Low-fat curd; 1 pck. Pudding powder "Vanilla flavour" (for cooking); 125 g Sugar; 3 Eggs (Gr. M); 3 Apples (about 200 g each); 250 ml Mulled wine; 1 pck. Cake glaze (clear); 25 g flaked almonds; 7-10 Tbsp Oil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
240 mins

Ingredients

Servings: 16

250 g Wholemeal butter biscuits
100 g Butter
1 TEASPOON Cinnamon powder
1 kg Low-fat curd
1 pck. Pudding powder "Vanilla flavour" (for cooking)
125 g Sugar
3 Eggs (Gr. M)
3 Apples (about 200 g each)
250 ml Mulled wine
1 pck. Cake glaze (clear)
25 g flaked almonds
7-10 Tbsp Oil

Directions

1
Finely grind the biscuits in a universal chopper. Melt butter in a pot. Mix the cookie crumbs and cinnamon with the butter. Spread the bottom of a springform pan (26 cm Ø) with oil. Add the crumb mixture, press it to a smooth base, chill for about 30 minutes.
2
Mix quark, pudding powder, 125 g sugar and eggs. Wash apples, grate them dry, remove the core with an apple corer and cut apples in half. Spread about half of the quark mixture on the base. Press in the apple halves with the cut surface facing down. Add the rest of the quark mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour. Let the cake cool down in the switched off, slightly opened oven.
3
Mix mulled wine, cake glaze and 2 tablespoons of sugar. Bring to the boil while stirring. Spread the mulled wine glaze over the cheesecake and chill for about 15 minutes. Roast the almonds in a pan without fat until golden brown, pour into a bowl and let it cool down.
4
Carefully remove the cake from the tin, place it on a plate and sprinkle the edge with almonds.