Incredibly creamy cheesecake with soft and aromatic apples, topped with raisins and almonds, and glaze with apricot jam. This cake is a great treat to make year round, but it's especially delicious during the Fall.
For the Crust
250g all-purpose flour
125g cold butter
1 egg, lightly beaten)
For the Filling - Quarkcreme
250g Quark - A light yogurt type cream cheese* (see note below for Quark substitutions, if needed)
1 tablespoon vanilla sugar
1 lemon - grated - zest
200g whipped cream
For the Glaze and Fruit Topping
600g apples - thinly sliced and sprinkle with lemon juice
2 tablespoons cinnamon-sugar
30g raisins (if desired)
3 tablespoons apricot jam
20g almonds, toasted
TO MAKE THE CRUST
1. Grease and line with parchment paper a 23 cm (9-in.) springform pan.
2. Mix flour, sugar and salt onto work surface or in a large bowl. Using your both hands, mix butter very quickly into flour mixture until crumbly.
3. Add the beaten egg to the flour mixture, tossing with a fork. Mix until dough forms a ball. Wrap the dough in waxed paper (non plastic wrap) and refrigerate for 30 minutes.
TO MAKE THE FILLING
4. Preheat the oven to 150°C (300°F).
5. In a large bowl, cream the quark* with sugar, vanilla sugar, lemon zest and cornstarch. Add eggs, one at a time. Fold in whipped cream. Set aside.
6. Roll out the dough on a well-floured work surface. Place dough in bottom of the prepared springform pan, pressing it up the sides almost to the top. Set aside.
7. Pour the quark filling into the crust, shaking the pan gently until the surface is smooth.
Arrange apple slices on top. Sprinkle with raisins and cinnamon-sugar.
8. Bake on the second rack for 50 to 60 minutes. Do not open the oven door until the last 10 minutes. The cake will rise and become resistant to the touch.
9. When the cake is done, turn off the oven, open the oven door and allow the cake to come to room temperature in the oven, about 15 minutes.
TO MAKE THE APRICOT GLAZE
10. Heat the apricot jam in a small saucepan over medium heat until liquid (melted). Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
11. Brush the cake with the apricot glaze. and decorate with almonds.
There are two substitutions that can be used for the Quark. One is to use farmer’s cheese, another is to purée eight parts of ricotta cheese with one part of sour cream in a food processor.
“The root of this possibility of doing good - that we all have - is in creation.” Pope Francis