Baked apple cheesecake

Ingredients for 1 servings:

• 200 g flour
• 1 tsp baking powder
• 70 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 115 g butter
• 6 large apples
• 3 tsp brown sugar
• 3 tbsp raisins
• 1 lemon(s), untreated, zest
• 2 tbsp butter
• 500 g quark
• 3 eggs
• 3 tsp cornstarch
• 2 packets of vanilla sugar
• 4 tbsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 220°C. For the shortcrust pastry, sift flour and baking powder into a bowl, add sugar, vanilla sugar, egg, and butter. Mix the dough well. Chill 1/3 of the dough, place the remainder on the bottom of a greased springform pan and pierce several times with a fork. Bake for 12 minutes and remove from the oven. Then reduce the heat to about 140°C. In the meantime, peel and core the apples, and cut them into large cubes. Fry the apple cubes with lemon zest, brown sugar, raisins, and butter in a pan until browned and caramelized. For the quark mixture, separate the eggs and mix together the egg yolks, quark, sugar, vanilla sugar, and cornstarch. Beat the egg whites until stiff and carefully fold them into the quark mixture. Place the remainder of the dough around the edge of the pastry and press it up evenly to about 3 cm. Pour the apple mixture onto the base, spread the quark mixture over it, and smooth it down. Bake in the oven for about 20 minutes until the cheese topping is golden brown.