Apple and pear cheesecake

Ingredients for 1 servings:

• 400 g flour
• 200 g sugar
• 200 g butter
• 100 g almonds, ground
• 2 eggs
• 1 lemon(s), zest
• 1 tsp vanilla extract
• 4 apples
• 4 bulb(s)
• 1 packet of vanilla pudding powder
• ½ cup water, approx.
• 1 shot of white wine
• n. B. Sugar or sweetener of your choice
• 3 eggs
• 150 g sugar
• 500 g low-fat curd cheese
• 2 lemons, juice
• 1 lemon(s), zest
• 1 cup sour cream
• 2 tbsp, heaped flour

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 25 minutes

For the dough, knead the flour, sugar, butter, almonds, eggs, lemon zest, and vanilla extract into a dough, then wrap in cling film and chill for at least 1 hour. For the apple and pear compote, peel the apples and pears, cut them into pieces, and cook them in a saucepan with a good splash of white wine and your chosen sweetener until soft; it’s okay if some pieces are still visible. I used 20 splashes of liquid sweetener to sweeten it. Sugar is also fine, but you’ll need to sweeten to taste. Once the compote is cooked, mix one packet of vanilla pudding powder with about 1/2 cup of water and bring back to a boil with the apple and pear compote. For the filling, beat the eggs and sugar for 10 minutes and then stir in the remaining ingredients on the lowest setting. Either roll out the dough or press it into a 28cm springform pan. Prick the dough several times with a fork and pre-bake at 180°C (top/bottom heat) for 10 minutes. First, spread the apple-pear compote and then the filling on the base. Bake the cake for another 40-45 minutes at 180°C with fan. Allow the cake to cool completely before slicing.