Apple cheesecake from the tray

For 24 pieces
  • 350 g flour
  • 425 g Sugar
  • 350 g Butter
  • 1 Pinch Salt
  • 5 eggs (size M)
  • 1,5 kg apples (e.g. B. Jonagold)
  • Juice of 2 lemons
  • 1 packet vanillin sugar
  • 400 g double cream cheese
  • 1 kg Lean quark
  • 2 packet 'Semolina' pudding powder
  • 100 g Almond sticks
  • 1 glass (340 g) Apricot jam
  • fat
  • flour
105 minutes
Knead the flour, 175 g sugar, 200 g butter in pieces, salt and 1 egg with the dough hook of the hand mixer. Then knead with your hands to form a smooth dough. Cover and chill for about 30 minutes. Peel and quarter the apples, remove the core. Cut the quarters into wedges. Drizzle with the juice of 1 lemon and set aside. Grease the oven's drip pan (approx. 32 x 39 cm). Roll out the dough to the same size on a floured work surface. Put in the drip pan and press down. Mix 150 g butter, 250 g sugar and vanilla sugar until creamy. Stir in the cream cheese, quark, 4 eggs, remaining lemon juice and pudding powder one after the other. Spread the mixture on the dough and smooth it out. Place the apples on top like tiles, sprinkle with almond sticks. Bake in the preheated oven (electric stove: 200 ° C / convection: not suitable / gas: level 3) on the lower rack for 45-50 minutes. Boil the jam once, puree. Spread the jam on the apples 10 minutes before the end of the baking time and finish baking. Let cool on a wire rack. Serve cut into pieces. Whipped cream tastes good with it
Wait approx. 3 hours. Photo: Först,
1 piece approx:
  • 440 kcal
  • 1840 kJ
  • 12 g protein
  • 22 g fat
  • 49 g carbohydrates


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