Rhubarb and apple cheesecake

Ingredients for 1 servings:

• 270 g flour
• 375 g sugar
• 4 packets of vanilla sugar
• 1 pinch of salt
• 100 g hazelnuts, chopped
• 175 g butter
• 5 eggs
• 500 g low-fat curd cheese
• 250 g mascarpone
• 30 g semolina
• 1 packet of vanilla pudding powder
• 500 g rhubarb
• 375 g apples, sweet and sour
• powdered sugar
• Breadcrumbs

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 4 hours 45 minutes

My first own recipe, makes about 12 pieces of cake

Knead 250g flour, 150g sugar, 2 sachets of vanilla sugar, salt, nuts, and butter into crumbles, using a hand mixer with a dough hook, for example. Pour 430g (about two-thirds) of the mixture into a greased springform pan and press down to form the base. Pull the edges up slightly. Sprinkle the base generously with breadcrumbs to absorb the moisture from the fruit. Chill the base and the remaining crumble mixture. Beat the eggs with 225g sugar and the remaining 2 sachets of vanilla sugar until creamy. Stir in the quark, mascarpone, custard powder, 20g flour, and the semolina. Peel the rhubarb and cut into small cubes (when I chop, they usually have sides of 6-8mm). Peel the apples and cut into small cubes. Distribute the rhubarb cubes as evenly as possible on the cake base and spread the quark mixture on top. Now add the apple cubes to the quark mixture and press them lightly into the quark mixture, for example using a spatula. If possible, the top layer should consist entirely of quark mixture, even if the apples are only covered very thinly. Preheat the oven to 165°C fan/convection oven, or 175-180°C with conventional oven. Crumble the remaining crumble topping by hand over the quark mixture and spread it evenly. Bake the cake on the middle rack for 75 minutes. After baking, let the cake cool slightly for about 1 hour so that the quark mixture can set. Then loosen the cake from the sides of the springform pan and let it cool in a cool place for about 2 hours. You can dust it with powdered sugar before cutting. Note 1: Both a 26 cm and a 28 cm springform pan work well. However, the 26 cm is already quite full, so I recommend the 28 cm. Note 2: The amount of sugar depends heavily on the apples used and your personal taste. The amount given is a suggestion and can be easily adjusted to your liking. Note 3: The apples can also be cut into wedges instead of cubes, but experience has shown that diced apples are easier to eat. The wedges don’t always cut easily with a cake fork.