Apple cheesecake

For the kneading dough:

200 g of wheat flour

1 pinch of baking powder

80 g of sugar

1 packet of vanillin sugar

1 pinch of salt

1 egg

120 g butter or margarine

 

For covering:

2 small apples (about 250 g)

Some lemon juice

 

For the filling:

200 g apple compote from the glass

1 pinch of ground cinnamon

4 egg yolks

750 g quark

40 g cornstarch

120 g of sugar

1 packet of grated lemon peel

4 egg whites

1 pinch of salt

1 packet of vanillin sugar

30 grams of sugar

1 pinch of ground cinnamon

40 g butter

 

1. Preheat the oven. Top / bottom heat: approx. 200° C; Hot air: about 180° C
2. For the dough, mix flour with baking powder in a mixing bowl. Add the remaining ingredients and work well with a hand mixer with a dough hook briefly on the lowest, then on the highest level. Then knead the dough briefly on the lightly floured work surface. If it sticks, wrap it in foil and put it in the refrigerator for a while.
3. Roll out half of the dough on the bottom of a springform pan (ø26 cm, greased). Prick the pastry base several times with a fork. Put the springform pan base (without the springform rim) on the wire rack in the preheated oven. Pre-bake the base for about 10 minutes.
4. Place the springform pan on a wire rack. Reduce the oven temperature by around 20° C. Let the pastry base cool down a little. Then place the edge of the springform pan around it.
5. Peel, quarter and core the apples for the topping. Cut the apple quarters into thin wedges. Dabble with lemon juice.
6. Mix the compote with cinnamon for the filling. Mix the egg yolks with the quark, cornstarch, sugar and lemon zest. Then beat the egg white and salt with a hand mixer with a whisk on the highest setting until stiff. The snow must be so firm that a knife cut remains visible. Little by little, briefly omit the vanillin sugar. Fold ice snow into the curd mixture in 2 portions.
7. Shape the rest of the dough into a long roll, place it on the pre-baked base and press it against the mold so that an edge is around 3 cm high.
8. Smooth the compote on the pastry base. Spread the curd mixture on top. Mix the sugar and cinnamon. Place the apple wedges on the quark mixture like a roof tile, sprinkle with cinnamon sugar. Spread the butter in flakes on top.
9. Put the tin back on the wire rack in the preheated oven and finish baking the cake in about 65 minutes.
10. Place the pan on a cake rack and let the cake cool.
11. Remove the apple and cheese cake from the mold and place on a cake plate.