Cheesecake with apple compote

Ingredients for 1 servings:

• 175 g flour
• ½ pack of baking powder
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 m.-sized eggs
• 75 g butter
• Fat, for the shape
• 4 m.-large egg whites
• 200 g whipped cream
• 500 g low-fat curd cheese
• 300 g mascarpone
• 150 g sugar
• 3 tbsp lemon juice
• 4 tbsp cornstarch
• 2 tsp vanilla flavor
• 4 medium-sized egg yolks
• 5 m.-sized apples
• 2 tbsp butter
• 50 g brown sugar
• ½ lemon(s), juice
• 1 tbsp white port wine
• possibly cake icing, lemon

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

very creamy and juicy, for 16 pieces

Dough: Mix flour and baking powder in a bowl. Add the remaining dough ingredients and quickly knead into a smooth dough. Line the bottom of a greased 26 cm springform pan with the dough and form a 1 cm high rim. Prick the dough base several times and chill, preferably in the refrigerator. Preheat oven to 170°C. Filling: Beat the egg whites and cream separately until stiff. Mix the quark with the mascarpone, sugar, lemon juice, cornstarch, vanilla, and egg yolk. Fold in the egg whites and cream, pour into the pan, and bake for 75-90 minutes. Let stand in the switched-off oven with the door open for about 20 minutes. Cover the cake if it is starting to brown too much. Topping: Peel, core, and finely dice the apples. Heat the butter in a pan and caramelize the sugar until light brown. Deglaze with the lemon juice and wine, add the fruit, and cook for about 2 minutes. Spread the fruit mixture over the cake and let it cool completely, preferably in the refrigerator. Sprinkle the cake with lemon glaze, if desired.