Apple cheesecake

Ingredients for 1 servings:

• 250 g flour
• 150 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 100 g hazelnuts, chopped
• 175 g butter, soft
• powdered sugar
• 500 g apples, sour
• 3 tbsp lemon juice
• 5 eggs
• 225 g sugar
• 2 packets of vanilla sugar
• 750 g quark (low-fat quark)
• 250 g mascarpone
• 30 g semolina
• 20 g flour
• Fat for the mold
• Breadcrumbs for the base
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 45 minutes

My family’s favorite cake

Grease a 26 cm springform pan. Dough: Mix flour, sugar, vanilla sugar, salt, nuts, and butter with the dough hook of a hand mixer until crumbly. Pour 2/3 of this into the pan and press down to form the base. Sprinkle the base with breadcrumbs. Chill the base and the remaining crumbles for about 20 minutes. Topping: Peel and quarter the apples, and remove the cores. Halve the quarters again. Drizzle with lemon juice to prevent them from browning. Quark cream: Beat eggs, sugar, and vanilla sugar until creamy. Briefly stir in the quark, mascarpone, semolina, and flour. Spread the apples evenly over the crumble base. Spread the quark mixture over the apples, crumble the remaining crumbles by hand, and spread them over the quark mixture. Bake in a preheated oven at 150–175°C for about 1 1/4 hours. Then remove the cake from the springform pan and let it cool in the pan. Then dust with powdered sugar.