Apple cheesecake with bee sting crust

Ingredients for 1 servings:

• 2 eggs
• 25 g sugar
• 1 pinch of salt
• 80 g flour
• 35 g butter
• 250 g cream cheese
• 50 ml milk
• 125 g apples, cut into thin slices
• 50 g sugar
• 10 g cornstarch
• 1 lemon(s), organic, juice and zest
• 15 g butter
• 25 ml milk
• 10 g sugar
• 15 g brown sugar
• 35 g almond flakes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

for an 18cm springform pan, makes about 8 portions

Whisk one egg. Make a shortcrust pastry from flour, salt, sugar, butter, and half of the egg. Roll it out into a round shape and place it in an 18 cm springform pan lined with baking paper. Make a 4 cm high rim. Prick the dough several times with a fork and refrigerate. Preheat the oven to 160°C (fan). Beat the remaining half egg with the whole egg and the sugar until light and creamy. Stir in the cream cheese, 1 tablespoon of lemon juice and zest, and the milk and cornstarch. Pour half of the cheese mixture into the pan and arrange the apple slices on top. Cover with the remaining cream. Bake for about 30 minutes on the middle rack. For the crust, bring the milk, sugar, and butter to a boil and stir in the nuts. Spread over the cake and bake for another 15 minutes at 175°C (fan). Makes approximately 8 servings. Approx. 225 kcal per serving.