My husband’s mother made this for our lunch 🙂 She called this as Apfel Kasekuchen.
It’s different to the cheesecakes we are used to back in Canada. This one was served while still warm, which is interesting as in Canada, the cheesecake would be served (rather) firmed, chilled, if not room temperature (after being rested and chilled).
225 g
275 g sugar
4 eggs
125 g + 1 tbsp butter
1.2 kg apples
4 tbsp lemon juice
250 g mascarpone
250 g full fat yogurt
1 envelope vanilla flavored dessert sauce/custard powder (you will need 1/2 L milk – for cooking)
1 tsp cornstarch
50 g flaked almonds
Combine the flour, 75 g sugar, 1 egg, and 125 g butter in small pieces. First, use the dough hooks of an electric mixer, then knead by hand until a smooth dough forms. Wrap the dough in cling film and chill for approx. 30 minutes
Peel, quarter, and core apples. Heat 1 tbsp butter, 50g sugar, and lemon juice. Add the apple quarters and simmer, covered, for 6-8 minutes. Transfer the apples to kitchen paper and let cool. Stir together the mascarpone, yogurt, and 150g sugar. Stir in 3 eggs, one at a time, then the custard powder and cornstarch.
Roll out the dough on a floured surface into a circle. Line a greased 26cm springform pan with the dough, pressing the edges firmly. Place the apples in the springform pan and spread the yogurt mixture over them. Bake in a preheated oven 350 F for 50-60 minutes. Shortly before the end of the baking time, sprinkle the cake with flaked almonds. Remove the cake from the oven and loosen the edges. Let cool on a wire rack.
Apple Cheesecake
Ingredients
- 225 g
- 275 g sugar
- 4 eggs
- 125 g + 1 tbsp butter
- 1.2 kg apples
- 4 tbsp lemon juice
- 250 g mascarpone
- 250 g full fat yogurt
- 1 envelope vanilla flavored dessert sauce/custard powder you will need 1/2 L milk – for cooking
- 1 tsp cornstarch
- 50 g flaked almonds
Instructions
- Combine the flour, 75 g sugar, 1 egg, and 125 g butter in small pieces. First, use the dough hooks of an electric mixer, then knead by hand until a smooth dough forms. Wrap the dough in cling film and chill for approx. 30 minutes
- Peel, quarter, and core apples. Heat 1 tbsp butter, 50g sugar, and lemon juice. Add the apple quarters and simmer, covered, for 6-8 minutes. Transfer the apples to kitchen paper and let cool. Stir together the mascarpone, yogurt, and 150g sugar. Stir in 3 eggs, one at a time, then the custard powder and cornstarch.
- Roll out the dough on a floured surface into a circle. Line a greased 26cm springform pan with the dough, pressing the edges firmly. Place the apples in the springform pan and spread the yogurt mixture over them. Bake in a preheated oven 350F for 50-60 minutes. Shortly before the end of the baking time, sprinkle the cake with flaked almonds. Remove the cake from the oven and loosen the edges. Let cool on a wire rack.
