Apple cheesecake

Ingredients for 12 servings:

• 3 eggs
• 100 g butter
• 200 g brown sugar
• 1 packet of vanilla sugar
• 40 ml brown rum
• 1 tsp lemon(s) – zest, grated
• 75 g semolina (soft wheat semolina)
• 1 packet of baking powder
• 1 pack of pudding powder, vanilla
• 750 g quark (low-fat quark)
• 200 g sour cream
• 4 apples
• 4 tbsp apricot jam
• powdered sugar
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Preheat oven to 175°C (350°F). Separate eggs. Beat butter until fluffy. Gradually stir in sugar, vanilla sugar, rum, and lemon zest. Beat in egg yolks one at a time. Mix semolina with baking powder and pudding powder, and stir into the egg yolk mixture. Fold in quark and sour cream in portions. Beat egg whites with a pinch of salt until stiff peaks form, and fold in. Pour everything into a well-greased springform pan (26 cm) and level the surface. Wash, peel, quarter, and core the apple. Cut strips into the curved side. Arrange on the batter, curved side up. Bake in the oven at 175°C (350°F) for about 75 minutes. 30 minutes before the end of the cooking time, cover the cake with baking paper. Let the cake stand in the switched-off oven for 10 minutes, remove it, loosen the edge of the cake from the pan, and let it cool completely in the pan. Warm the apricot jam and glaze the apples with it. Dust the cake with powdered sugar before serving. “Bon appetit!”