Aromatic apple cheesecake

Ingredients for 1 servings:

• 200 g flour
• 75 g sugar
• 90 g butter
• 1 pinch of salt
• 1 tsp, leveled baking powder
• 1 egg(s)
• Fat for the mold
• 1 slice(s) rusk, ground for the mold
• 8 small apples
• 3 tbsp hazelnuts, ground
• 2 tbsp cranberries, dried
• 1 tbsp rum
• 1 tsp, leveled cinnamon powder
• 2 tbsp cranberries from the jar
• 500 g low-fat curd cheese
• 2 eggs (size M)
• 1 packet of pudding powder (vanilla flavor)
• 300 ml milk
• 95 g sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 55 minutes

stuffed apples with cheesecake topping

Knead the above ingredients into a smooth dough. Spread the dough into a greased 26 cm springform pan, forming a rim approximately 4.5 cm high. Finely grind the rusks and sprinkle them over the base. For the filling, peel the apples, core them with an apple corer, and halve them. The apples should be quite small (approx. 90 g each) and not too firm. Finely chop the cranberries and mix thoroughly with the remaining ingredients. Fill the halved apples with the cranberry mixture and then place them cut-side down on the dough. If there is any leftover filling, simply spread it between the fillings. Whisk all the ingredients for the icing thoroughly and pour over the apples. The mixture is very runny and will spread evenly. Place the cake on the middle rack of the preheated oven and bake at 180°C (top/bottom heat) for 70 minutes. Allow the finished cake to cool in the pan on a wire rack. The cake should only be cut after it has completely cooled.