Winter apple cheesecake with caramel sauce

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 420 g Flour
  • 225 g crunchy oats
  • 225 g demerara sugar
  • 1 pinch Salt
  • 360 g soft butter
  • 1 kg Apples (e.g. Elstar)
  • 3 TABLESPOONS Lemon juice
  • 1 TABLESPOON ground cinnamon
  • 3 TABLESPOONS + 100 g sugar
  • 1 kg Edible quark (20 % fat in dry matter)
  • 1 package Vanillin sugar
  • 7-10 Tbsp grated rind of 1/2 organic lemon
  • 4 Eggs (size M)
  • 1 (approx. 12 g) slightly heaped tablespoon of cornflour
  • 100 ml Caramel sauce
  • 7-10 Tbsp Grease

Directions

  1. 1

    Mix flour, oat flakes, brown sugar and salt. Add butter and knead with the dough hook of the hand mixer. Grease the fat pan of the oven (approx. 32 x 39 cm) and press approx. 2/3 of the dough onto it to an even base.

  2. 2

    Bake in the preheated oven, mid-height (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes until brown.

  3. 3

    Peel and quarter apples and cut out the core. Cut apples into cubes and sprinkle with lemon juice. Mix cinnamon and 3 tbsp. sugar, mix into the apples. Mix quark, 100 g sugar, vanillin sugar, lemon peel and eggs.

  4. 4

    Stir in the starch last.

  5. 5

    Spread the quark mixture on the pre-baked base and spread the cinnamon apples on top. Crumble the rest of the dough as crumbles on top. In the preheated oven, middle shelf (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

  6. 6

    manufacturer) bake for about 40 minutes. Let the cake cool down on the fat pan. Cut the cake into pieces. Add caramel sauce.

Nutrition Facts

KCAL
430 kcal
CARBS
52 g
FATS
20 g
PROTEINS
11 g