Apple Crumble Cheesecake

Ingredients for 1 servings:

• 180 g butter biscuits
• 100 g butter
• 2 tbsp brown sugar
• 4 packs of double cream cheese (Philadelphia, 175 g each)
• 250 g quark
• 250 g sour cream
• 3 eggs
• 1 egg yolk
• 200 g sugar
• 3 tsp flour
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 apples, peeled and finely sliced
• 125 g butter
• 100 g butter biscuits, crumbled
• 150 g flour
• 100 g brown sugar
• 1 tsp cinnamon powder
• powdered sugar
• Cinnamon powder

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 45 minutes

my family’s favorite cheesecake, with apples and crumbles

Preheat oven to 180°C fan/convection oven. This recipe is based on a 26cm springform pan. Place a sheet of baking paper inside the pan. For the base: Place the biscuits in a freezer bag and smash them with a pan until crumbly. Melt the butter in a saucepan. Add the biscuit crumbs and sugar, mix, and press them into the base of the pan. Bake for about 10 minutes. For the crumble: Mix all ingredients with the dough hook of a hand mixer or by hand until crumbly. Increase the oven to 200°C. For the filling: Beat cream cheese and quark until creamy. From now on, mix on low speed. Add the sugar, flour, and salt. Then add the eggs and egg yolks one at a time and mix until well blended. Now stir in the sour cream. Grease the sides of the springform pan and pour in the mixture. Arrange the apple slices on top and sprinkle generously with the crumbs. Bake for 40-50 minutes, the center should still be wobbly. Turn off the oven, wedge a wooden spoon into the oven door, and let the cheesecake rest in the oven for 2 hours. Then let the cheesecake cool at room temperature. Refrigerate for at least 4 hours, preferably overnight. Before serving, sprinkle with a mixture of powdered sugar and cinnamon.