Apple cheese cake with cinnamon crumble

For 16 pieces
  • 1 kg apples (e.g. Boskop)
  • 100 ml Apple juice
  • 6 EL Cornstarch
  • 8 EL + 250 g sugar
  • 400 g + 4 tbsp flour
  • Salt
  • 4 eggs (size M)
  • 250 g Butter
  • ground cinnamon
  • 750 g Lean quark
  • 2 EL lemon juice
  • Fat and flour
90 minutes
light
1.
Peel, quarter, core and cut the apples. Mix 3 tbsp apple juice and 2 tbsp starch until smooth. Bring the rest of the apple juice, 3 tablespoons of sugar and apple pieces to the boil in a saucepan. Stir in the mixed starch, bring to the boil again and simmer for about 1 minute while stirring
2.
For the base, flour, 150 g sugar, 1 pinch of salt, 1 egg and butter in flakes put in a mixing bowl. Knead into a smooth dough with the dough hook of the hand mixer. Pour 1 third of the dough into a greased springform pan (26 cm Ø) dusted with flour and press to a smooth base. Press another third of the shape into a smooth edge. Chill the mold. Remaining batter, about 1 tspKnead the cinnamon, 4 tablespoons of sugar and 4 tablespoons of flour to make crumble
3.
For the cheese mixture, mix the quark, lemon juice, 100 g sugar and 4 tablespoons starch. Stir in 3 eggs one after the other. Pour the cheese mixture into the mold. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) on the lower rack for about 35 minutes. Remove the cake, spread the apple compote and crumble on the cheese mixture. Bake the cake for another 30 minutes at the same temperature. Let cool on a wire rack. Remove the cake from the pan. Sprinkle with 1 tablespoon of sugar before serving
4.
Wait 2 hours
1 piece approx:
  • 420 kcal
  • 1760 kJ
  • 11 g protein
  • 15 g fat
  • 59 g carbohydrates

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