Apple cheesecake with amaretti

Ingredients for 1 servings:

• 300 g flour
• 200 g butter
• 100 g sugar
• 1 egg(s)
• 1 pinch of vanilla powder
• 1 pinch of salt
• 1 tsp baking powder
• 250 g low-fat curd cheese
• 250 g sour cream
• 3 eggs
• 4 apples
• 80 g sugar
• 1 pinch of vanilla powder
• ½ lemon(s), untreated, zest
• 100 g biscuits (amarettini)
• 50 g almond sticks
• ½ tsp cinnamon powder

Instructions

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

Mix flour, butter, sugar, vanilla, salt, and baking powder into a dough and chill for about 1 hour. In the meantime, separate the eggs and beat the egg whites until stiff. Mix the low-fat quark, sour cream, egg yolks, sugar, vanilla, and the zest of 1/2 a grated lemon until creamy. Fold in the beaten egg whites. Place the amaretti biscuits in a freezer bag and roughly chop them. Add the almonds and cinnamon and mix. Peel, quarter, and core the apples, then cut them into eighths. Line a springform pan with the shortcrust pastry, forming a rim about 2 cm high. Place the apple slices in the pan in a rosette shape. Distribute the amaretti and almond crumbs over the apples. Spread the quark mixture evenly over the apples. Bake in the oven at 170-180°C (convection oven) for about 50-60 minutes.