Apple – Cheesecake

5 from 9 votes
Prep Time 15 mins
Cook Time 1 hr
Rest Time 30 mins
Total Time 1 hr 45 mins
Course Dinner
Cuisine European
Servings 12 people
Calories 331 kcal


For the shortcrust pastry

  • 270 g Spelt flour 630
  • 90 g Sugar
  • 150 g Butter / margarine
  • 1 Egg
  • 1 Pr Salt

For the filling

  • 1 Homemade jar Apples
  • 500 g Layer cheese
  • 4 Eggs separated
  • 80 g Butter / margarine
  • 175 g Sugar
  • 1 Custard powder
  • 1 packet Vanilla sugar
  • 1 Pr Salt


  • Fat and crumbs for the mold


  • Knead the ingredients for the shortcrust pastry until smooth, wrap in cling film and let rest in the refrigerator for 30 minutes. Grease and crumble a 26 springform pan.
  • I canned the apples myself, boiled the apples dry - open the jar and pour the apples into a colander. Beat egg whites with a pinch of salt until stiff and set aside. Whip the egg yolks, sugar and butter / margarine until creamy. Stir in the quark and pudding powder. Finally, carefully fold in the stiffly beaten egg white.
  • Roll out the shortcrust pastry on a floured surface and place it in the springform pan with a 3 cm high rim. Spread a small part of the quark mixture on top. Place the apple halves on the quark and fill with the remaining quark mixture, smooth out and put in the oven. Bake at 180 ° C - fan-assisted - for approx. 50 minutes, then let the cake stand in the switched-off oven for approx. 10 minutes. Chopstick sample !!!
  • Take the cake out of the oven, let it cool down in the tin for 15 minutes, then take it out of the tin and let it cool down on a cake wire.


Serving: 100gCalories: 331kcalCarbohydrates: 28.9gProtein: 6gFat: 21.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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