Cheesecake with Apples

Ingredients

• 220 g whole wheat flour
• 130 g raw sugar
• Salt
• 5 eggs
• 120 g butter
• 1 vanilla pod
• 1 kg low-fat quark
• 3 tbsp spelt semolina
• 2 tart apples (Braeburn, Boskop)
• 3 tbsp Lemon juice
• 2 tbsp almond slivers

Instructions

1. 1.

   Combine flour, 50 g sugar, a pinch of salt, one egg and diced butter in a mixing bowl. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile split the vanilla pod lengthwise and scrape out the seeds with a knife. Separate the remaining eggs; beat the whites with a pinch of salt until stiff peaks form. Mix egg yolks with vanilla seeds, quark, semolina and remaining sugar. Fold the meringue into the mixture.

3. 3.

   Roll the dough on a floured surface to about 30 cm diameter, place it in a greased springform pan, lifting up the edge and trimming excess dough. Knead the scraps again and form small balls; set them on the dough rim.

4. 4.

   Peel the apples, quarter them, remove cores and score the flesh several times. Drizzle with lemon juice and arrange the apple wedges on top of the quark layer facing upward.

5. 5.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 50 minutes. Sprinkle almond slivers over the cake 10 minutes before finishing, then bake until done. Remove and let cool in the pan. Slice and serve.