Apple Cheesecake with Crust

Ingredients

• 90 g butter
• 3 eggs
• 90 g whole cane sugar
• Salt
• 2 tbsp milk (3.5% fat)
• 150 g spelt whole‑grain flour
• 0.5 tsp Baking powder
• 4 tart apples (Braeburn, Boskop)
• 2 tbsp lemon juice
• 0.5 tsp cinnamon powder
• 350 g low‑fat quark
• 0.25 tsp vanilla powder
• 1 tsp Cornstarch
• 1 tsp powdered sugar from whole cane sugar

Instructions

1. 1.

   Whisk 75 g butter until fluffy and gradually fold in 2 eggs, 50 g sugar, a pinch of salt, lemon zest, and milk. Mix flour with baking powder, sift over the batter, and stir until smooth.

2. 2.

   Fill the batter into a springform pan, level the surface, and bake preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 10 minutes. Remove and let cool slightly; keep the oven on.

3. 3.

   Meanwhile peel, quarter, core, and cut 3 apples into thin slivers. Toss apple strips with lemon juice and cinnamon.

4. 4.

   Separate the remaining egg. Beat egg white with a pinch of salt to stiff peaks. Whisk yolk with quark, remaining sugar, vanilla powder, and cornstarch until smooth. Fold whipped egg whites into the quark mixture.

5. 5.

   Arrange apple strips in a tiled pattern around the crust and spread the quark filling over them. Bake for about 40 minutes more.

6. 6.

   During this time wash, quarter, core, and cut the remaining apples into thin slivers. Heat leftover butter in a pan and lightly sauté the apple strips while turning; dust with powdered sugar and allow to caramelize.

7. 7.

   Remove the cake from the oven, let it cool briefly, lift it out of the pan, garnish with apple slices, and serve sliced.