Apple cheesecake

Ingredients for 16 servings:

• 250 g flour
• 125 g butter
• 1 pinch of salt
• 30 g sugar
• 1 egg(s)
• 1 lemon(s)
• 500 g quark (low-fat)
• 2 tbsp oil
• 200 g sugar
• 3 egg yolks
• 30 g cornstarch
• 3 egg whites
• 2 egg yolks
• 200 ml cream
• 50 g sugar
• 1 packet of vanilla sugar
• ½ tbsp cornstarch
• 500 g apples

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Knead the flour, butter, salt, sugar, and egg into a shortcrust pastry. Wrap it in aluminum foil and let it rest in the refrigerator for about 1 hour. Wash the lemon in hot water, squeeze it, and grate the zest. Whisk the quark with the lemon zest, oil, sugar, 3 egg yolks, and cornstarch until frothy. Peel and quarter the apples, remove the cores, and slice them. Drizzle with the lemon juice. Beat the egg whites until stiff peaks form and fold into the quark mixture. Roll out the shortcrust pastry and line the bottom and sides of a greased springform pan. Pour in the quark mixture, then layer the apple slices on top. Whisk the 2 egg yolks with the cream, sugar, vanilla sugar, and cornstarch and pour over the apples. Bake the cake for about 55-60 minutes in a preheated oven at 170°C. If you like raisins, you can mix them into both the quark mixture and the apples.