Apple cheesecake

Ingredients for 1 servings:

• 250 g flour
• 100 g sugar
• 125 g butter
• 1 egg(s) (depending on size)
• 1 tsp baking powder
• ½ lemon(s), zest
• 250 g quark
• 75 g sugar
• 1 pack of pudding powder (vanilla pudding powder) or baking-proof pudding cream
• 3 eggs
• 200 ml cream
• 4 apples
• ½ lemon(s), zest
• n. B. Cinnamon powder
• n. B. almond flakes

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Mix the ingredients for the dough into a shortcrust pastry. Knead everything until smooth, roll it into a ball, wrap it in cling film, and refrigerate it for half an hour. For the topping, peel the apples, cut them into eighths, and chop them into small pieces. Then refrigerate them as well. Whip the cream until stiff peaks form and set aside. Preheat oven to 190 degrees Celsius. Mix together the quark, sugar, custard cream, and eggs, then fold in the cream. Remove the shortcrust pastry from the refrigerator and divide it into thirds. Use 2/3 for the base; it’s best to roll it out and place it in the cake pan (tip: line the bottom of the springform pan with baking paper). Shape the remaining dough into a log and use it to line the edges. Press down slightly and pull it up. Pour in the quark mixture and then scatter the apple pieces on top. Dust the apple pieces with cinnamon and bake the cake for 50-60 minutes. Cover with baking paper for the first 40 minutes, then spread the sliced ​​almonds on top and remove the baking paper so that the almonds get some more color.