Winter Lotus Apple Cheesecake

Ingredients for 1 servings:

• 2 ½ apples (Boskop)
• 1 organic lemon(s)
• 1 tbsp spice mix (baked apple spice)
• 65 g butter
• 250 g caramel cookie(s) (e.g. lotus cookies)
• 1 pinch of salt
• 500 g low-fat curd cheese
• 250 g sour cream
• ¾ cup canola oil (small cup)
• 1 packet of vanilla pudding powder
• 2 packets of Bourbon vanilla sugar
• 1 pinch of salt
• 1 tbsp spice mix (baked apple spice)
• 2 tsp cinnamon powder
• 1 egg(s)
• 3 egg yolks
• 1 organic lemon(s), juice and grated peel
• 250 g caramel cream (e.g. lotus cream)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Preheat the oven to 180°C (top/bottom heat). Line a 26cm springform pan with baking paper, grease the sides with butter, and sprinkle with flour. Peel, quarter, core, and slice the apples. Mix with the lemon juice and the baked apple spice and let it sit. For the base, melt the butter in a saucepan over low heat. Set aside 3-4 biscuits for later decoration of the cake. Crumble the remaining biscuits with a food processor and then mix with the melted butter and salt. Press the biscuit mixture firmly into the bottom of the springform pan. For the filling, in a bowl, combine the low-fat quark, sour cream, rapeseed oil (small cup), vanilla pudding powder, bourbon vanilla sugar, 1-2 pinches of salt, baked apple spice, 2-3 teaspoons of cinnamon powder, egg and egg yolk, lemon juice and zest, and mix. Spread a thin layer of quark cream over the biscuit base and spread it evenly to cover the entire base. Arrange the apple slices in a circle over the quark filling, then cover the apples completely with the remaining quark cream. Bake in the preheated oven for 50-55 minutes and let cool slightly. Heat the lotus cream (or more or less if desired) over low heat and pour it over the cheesecake. Let the cake cool completely. Crumble the reserved biscuits and use them to decorate the edges of the cake.