Apple Crumble Cheesecake

For 4 people
  • 3 eggs (size M)
  • 180 g butter or margarine
  • 250 g flour
  • 200 g sugar
  • 1 / 2 packet baking powder
  • 150 ml lemon juice
  • 750 g Apples
  • 375 g Lean quark
  • 2 EL wheat semolina
  • granulated sugar
  • Mint
105 minutes
Separate 1 egg for the crumble. Set egg whites aside. Melt 120 g of fat. Mix the flour, 125 g sugar and baking powder. Add egg yolk, 4 tablespoons lemon juice and liquid fat and knead to make crumbles. Peel and quarter the apples and remove the core. Drizzle with about 5 tablespoons of lemon juice. Put 2/3 of the crumble in a greased springform pan (26 cm Ø) and press firmly. Separate the remaining eggs. Mix the remaining fat and sugar with the whisk of the hand mixer until foamy. Add the rest of the lemon juice, quark, egg yolk and semolina and stir everything well. Beat all 3 egg whites until stiff and carefully fold into the quark mixture. Place on the crumble dough base and smooth out. Spread the apples evenly on top. Sprinkle the remaining crumble over the cake and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) on the second rack from the bottom for about 1 hour until golden brown. Cover, if necessary 15 minutes before the end of the baking time. Let cool on a wire rack. Sprinkle with pearl sugar and serve decorated with mint if you like. Totastes eggnog cream. Makes approx. 12 pieces
1 person approx.:
  • 330 kcal
  • 1380 kJ
  • 9 g protein
  • 15 g fat
  • 41 g carbohydrates


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