Eggnog cheesecake with apples

Ingredients for 1 servings:

• 200 g butter biscuits
• 2 tbsp cocoa powder
• 100 g oat flakes
• 150 g butter, melted
• 60 g chocolate shavings
• 1.2 kg apples, small, red
• 3 tbsp lemon juice
• 950 g cream cheese
• 1 vanilla pod(s), pulp
• 100 ml egg liqueur
• 5 eggs
• 150 g sugar
• 70 g flour
• 50 g cranberries, from the jar
• 3 tbsp powdered sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

approx. 15 pieces, from a 25 x 34 cm baking tray

Preheat the oven to 180°C (top/bottom heat). Finely grind the butter biscuits in a food processor and mix with the cocoa, oats, butter, and chocolate shavings. Press the crumb mixture firmly onto a deep baking sheet (approx. 25 x 34 cm) lined with baking paper. Bake the base in the oven for about 10 minutes. Reduce the temperature to 160°C (top/bottom heat). Wash the apples, core them with a corer, and thinly slice all but two apples. Drizzle the apple slices with lemon juice. Mix together the cream cheese, vanilla essence, egg liqueur, eggs, sugar, and flour. Layer the cream cheese frosting, except for 3 tablespoons of the frosting, with the apple rings on the base. Thinly slice the remaining two apples and spread them over the frosting. Spread the remaining frosting on top. Scatter the cranberries on top. Bake the cake for about an hour and let it cool. Dust the cheesecake with powdered sugar before serving, caramelize it with a blowtorch or under the oven broiler, and serve. One slice contains 543 kcal for 15 slices.