John Myers
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Baked Apple – Cheesecake
The perfect baked apple – cheesecake recipe with a picture and simple step-by-step instructions.
shortcrust
- 300 g Flour
- 100 g Sugar
- 200 g Butter
- 1 Egg
Baked apple filling
- 3 Apple boskop
- 100 ml Apple juice
- 50 g Marzpian raw mass
- 150 g Chopped hazelnuts
- 100 g Sugar
- 1,5 tsp Cinnamon
Curd mass
- 500 g Vanilla curd
- 250 g Lowfat quark
- 100 g Sugar
- 2 Egg
- 1 Custard powder
shortcrust
- Knead all the ingredients of the shortcrust pastry quickly and refrigerate.
Baked apple filling
- Peel and core the apples and cut into pieces approx. 1 x 1 cm. Bring to the boil briefly with apple juice, chopped marzipan, hazelnuts and sugar. Do not overcook. Let cool down.
Curd mass
- Mix the vanilla quark, low-fat quark, eggs, sugar and custard powder.
completion
- Grease and flour the springform 26 cm. Roll out the shortcrust pastry and line the bottom and edge of the springform pan with batter. Pour in the baked apple filling, spread the quark mixture on top. Remnants of the dough can be placed on the curd mixture, either plucked or cut out shapes. Bake at 170 degrees for about 60 minutes with convection. Let cool and serve. Good Appetite.
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