John Myers
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Apple Cheese Cake with Cinnamon Sprinkles
The perfect apple cheese cake with cinnamon sprinkles recipe with a picture and simple step-by-step instructions.
for the apple compote:
- 1 kg Sour apples, e.g. Boskoop
- 100 ml Apple juice
- 3 tbsp Sugar
- 2 tbsp Food starch
for the shortcrust pastry:
- 150 g Sugar
- 400 g Flour
- 1 pinch Salt
- 1 Pc. Egg
- 250 g Butter
for the crumble:
- 4 tbsp Flour
- 4 tbsp Sugar
- 1 tsp Cinammon
for the curd mass:
- 750 g Lowfat quark
- 2 tbsp Lemon juice
- 100 g Sugar
- 4 tbsp Food starch
- 3 Pc. Eggs
to sprinkle:
- 1 tbsp Sugar
- Peel, quarter and core apples and cut into small cubes. Mix 3 tablespoons of apple juice with 2 tablespoons of cornstarch until smooth. Bring the rest of the juice, 3 tablespoons of sugar and apple pieces to the boil in a saucepan. Stir in the mixed cornstarch, bring to the boil again and simmer for approx. 3 minutes while stirring. Then remove from the stove and let cool down.
- For the dough, knead 400 g flour, 150 g sugar, 1 pinch of salt, 1 egg and butter in flakes to form a smooth dough. Pour 1/3 of the dough into a springform pan (26 cm diameter) that has been greased and dusted with flour and press to a smooth base. Press a smooth edge into the mold with another third. Refrigerate.
- Knead the last third of the dough with 1 teaspoon of cinnamon, 4 tablespoons of sugar and 4 tablespoons of flour to make crumbles.
- Mix the quark, lemon juice, 100 g sugar, 4 tbsp starch. Stir in 3 eggs one after the other. Pour the mixture into the mold and bake in the preheated oven at 175 degrees (or fan oven 150 degrees) on the lowest rack for about 35 minutes. Then take the cake out briefly, spread the apple compote on the quark, which is now slightly firm, and finally spread the crumble on top.
- Bake the cake at the same temperature for another 30 minutes. Then let cool down on a cake rack. Remove from the mold and sprinkle with 1 tablespoon of sugar.
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