Grandma's Best – Apple Cheesecake with Streusel

Ingredients for 1 servings:

• 200 g flour
• 50 g starch flour
• 1 tsp baking powder
• 1 egg(s)
• 100 g sugar
• 1 packet of vanilla sugar
• 125 g butter
• 1 kg apples
• 1 lemon(s)
• 150 g butter
• 175 g sugar
• 1 packet of vanilla sugar
• 1 vanilla pod(s)
• 750 g low-fat curd cheese
• 75 g starch flour
• 2 tsp baking powder
• 100 g flour
• 50 g starch flour
• 75 g sugar
• 75 g butter
• e.g. cinnamon

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 20 minutes

sweet, sour and fresh

For the shortcrust pastry, place the flour, cornstarch, and baking powder in a tall bowl and mix well. Add the egg, vanilla sugar, sugar, and cold butter to the flour mixture. Knead everything together using the dough hook on a hand mixer. Then knead briefly again with your hands. Wrap the dough in cling film and chill for at least 30 minutes. Wash, peel, and core the apples. Cut into thin slices and drizzle with lemon juice. Roll out about 2/3 of the dough on a greased springform pan. Shape the remaining dough into a log and press it up the sides of the springform pan by 2-3 cm. Pre-bake at 175°C for about 10 minutes. Cream the butter, sugar, vanilla bean pulp, and eggs until fluffy. Add the quark and cornstarch mixed with the baking powder and stir in. Spread the apples on the pre-baked cake and spread the quark mixture over the top. Combine flour, cornstarch, sugar, butter, and cinnamon to form crumbs and sprinkle over the quark mixture. Bake the cake at the same temperature for 50-60 minutes. I find the cake tastes best when I bake it the day before.