Christmas cheesecake with apple, cinnamon and speculatius base

Ingredients for 1 servings:

• 100 g spiced speculatius
• 3 tbsp butter
• 2 tbsp brown sugar
• 1 large apple
• 1 lemon(s), untreated, juice and zest
• 250 g quark
• 250 g cream cheese
• 190 g brown sugar
• 3 eggs
• 1 vanilla pod(s), including the pulp
• 1 tsp cinnamon powder
• 200 g sour cream or creme fraîche
• 2 tbsp powdered sugar
• ½ tsp cinnamon powder

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 9 hours 50 minutes

For the base, preheat the oven to 170°C (top/bottom heat). Line the bottom of an 18 or 20 cm springform pan with baking paper. Place the biscuits in a freezer bag and crush them into small crumbs with a rolling pin. Melt the butter in a saucepan, add 2 tablespoons of the brown sugar, mix the biscuits with the butter, then place them in the baking pan, pressing down firmly. Bake for about 15 minutes, then let cool. For the filling, peel the apple, cut it into small pieces, drizzle with lemon juice, and mix with the lemon zest. Mix the quark and cream cheese with 190g of sugar and the eggs until creamy. Fold in 1 teaspoon of cinnamon, vanilla pulp, and the apple pieces. Pour the filling onto the base and bake at 160°C (top/bottom heat) for about 75 minutes. Then, let the cake cool in the slightly open oven for about 15-20 minutes. Then, let the cheesecake chill in the refrigerator overnight before making the topping. To do this, thoroughly mix the sour cream, powdered sugar, and cinnamon and spread it on the cake. Mix a little brown sugar with a pinch of cinnamon and sprinkle it on the sour cream as a garnish. It’s a wonderful cake that we like to eat as a dessert at Christmas.