Apple cheesecake from the tray

Ingredients for 1 servings:

• 360 g flour
• 175 g sugar
• Salt
• 200 g butter, cold, diced
• 1 egg(s) (size M)
• Fat, for the shape
• 1.2 kg apples, peeled, pitted, cut into wedges
• 2 lemons, juice
• 150 g butter, soft
• 250 g sugar
• 10 g vanilla sugar
• 400 g double cream cheese
• 1 kg quark (low-fat quark)
• 4 eggs (size M)
• 2 packs of vanilla pudding powder (for cooking with 1/2 liter of milk each)
• 100 g almonds, in sticks
• 1 jar apricot jam (approx. 340g content)

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

very juicy

Knead a smooth dough from 350g flour, 175g sugar, a pinch of salt, 200g cold butter (cut into pieces), and one egg. Then chill the dough for 30 minutes. Grease and flour the oven tray. Peel, quarter, and core the apples, then cut them into wedges. Drizzle with lemon juice. Roll out the dough on the tray and press up the edges slightly. Beat 150g butter, 250g sugar, and the vanilla sugar until fluffy. Stir in the cream cheese, quark, 4 eggs, the remaining lemon juice, and the custard powder. Spread the mixture over the dough and arrange the apples tightly on top, like roof tiles. Sprinkle with slivered almonds. Bake in a preheated oven (E 200°C, fan oven 175°C) for 50 minutes. Warm the jam, strain it through a sieve, and spread it over the apples 10 minutes before the end of the baking time. Nutritional information per piece Kcal: 450 E: 12g F: 22g KH: 49g BE: 5