Apple cheesecake

For 24 pieces
  • 350 g + some flour
  • 175 g + 250 g sugar
  • Salt
  • 200 g cold + 150 g soft butter
  • 5 Eggs (Gr. M)
  • fat
  • 1,2 kg sour apples
  • Juice of 2 lemons
  • 1 packet vanillin sugar
  • 400 g double cream Cream cheese
  • 1 kg Lean quark
  • 2 packet pudding powder 'Semolina' or 'Vanilla'
  • 100 g Almond sticks
  • 1 glass (340 g) Apricot jam
45 minutes
light
1.
Knead 350 g flour, 175 g sugar, 1 pinch of salt, 200 g butter in pieces and 1 egg first with a hand mixer and then briefly with your hands until smooth. Cover and chill for approx. 30 minutes
2.
Grease a drip pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Peel, quarter, core and slice apples. Drizzle with the juice from one lemon. Roll out the dough on the drip pan and press up a little at the edge
3.
Mix 150 g butter, 250 g sugar and vanilla sugar until creamy. Stir in the cream cheese, quark, 4 eggs, the rest of the lemon juice and pudding powder. Spread on the dough. Place the apples close together like a roof tile. Sprinkle with almond sticks. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the bottom rail (gas: see stove manufacturer) for about 50 minutes
4.
Warm up the jam and strain it through a sieve. Approx. Spread on the apples 10 minutes before the end of the baking time. Let the cake cool down. Whipped cream tastes good with it
1 piece approx:
  • 450 kcal
  • 1890 kJ
  • 12 g protein
  • 22 g fat
  • 49 g carbohydrates

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