Apple Cheesecake with Almonds

Ingredients

• 600 g low‑fat quark
• 400 g spelt whole‑grain flour
• 1 packet baking powder
• 2 Eggs
• 150 g granulated sugar
• 4 tbsp milk
• 4 tbsp rapeseed oil
• 1 tbsp rapeseed oil (for greasing)
• 1 vanilla pod
• 3 egg yolks
• 4 tbsp whipping cream
• 1 tsp Cornstarch
• 5 tart apples (Braeburn, Boskop)
• 1 Organic lemon
• 50 g butter (in small cubes)','100 g almond slivers

Instructions

1. 1.

   Drain the quark well. Mix flour and baking powder. Combine 200 g quark with flour, baking powder, 2 eggs, 100 g sugar, milk, and oil into a smooth dough. Grease a baking sheet with the rapeseed oil dough, shaping a small edge.

2. 2.

   Slice the vanilla pod lengthwise and scrape out the seeds. Beat the egg yolks with the vanilla seeds, remaining quark, sugar, cream, and cornstarch until smooth; spread over the base dough.

3. 3.

   Peel, quarter, core, and cut apples into thin slivers. Halve the lemon, squeeze its juice, and drizzle over apple slices. Arrange the apple slivers in a brick‑like pattern on the cheese layer. Top with butter cubes.

4. 4.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 35–40 minutes. Sprinkle almonds over the cake and bake an additional 5 minutes. Remove, cool, cut into pieces, and serve.