Deliciously creamy cheesecake with fresh apples, topped with raisins and almonds, and glazed in apricot jam.
During the fall, this cake is especially delicious, but you can prepare it year-round.
Prep Time: 30 min
Bake Time: 1h 5 min
Total Time: 1h 35 min
For the Base:
1 1/2 cups flour
2 tbsp sugar
2 tsp vanilla sugar
pinch of salt
110g unsalted butter, cold cut in cubes
For the Apple Filling:
1 tbsp unsalted butter
3 medium apples, Golden Delicious or Gala
2 tbsp sugar
juice from ½ lemon
½ tsp ground cinnamon
For the Cheese Filling:
100g (3.5 oz) butter, softened
100g (3.5 oz) sugar
1000g (35 oz) low-fat curd/quark (20% fat)
1 tsp vanilla extract
50g (1.8 oz) cornstarch
50g (1.8 oz) sliced almonds
2 tsp brown sugar
For the Glaze and the Topping
3 tbsp apricot jam
Make the Crust
1. Grease and line with parchment paper a 23 cm (9-in.) springform pan.
2. In a large bowl, combine the flour, sugar, vanilla sugar, and with your fingers, mix butter very quickly into flour mixture until crumbly.
3. Place the crumbly dough into the prepared pan, gently pressing along the bottom and up the sides. Refrigerate.
Prepare the Apples
4. Peel and core the apples; cut into thick slices. In a pan over medium heat, melt the butter. Add the apples, sugar, lemon juice and cinnamon; stir to combine. Sauté until the apples begin to soften, about 5 minutes. Do not overcook. Set aside and allow to cool.
Prepare the Filling
5. Preheat the oven to 175°C (350°F). In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until well combined. On low, add the eggs, one at a time. Then, add the vanilla, cornstarch and quark; mix until smooth.
6. Remove the pan from the refrigerator and spread the cooled apples evenly along the bottom of crust. Pour the quark mixture over the apples. Sprinkle the sliced almonds and brown sugar on top.
7. Bake for about 45-50 minutes, until golden brown or a toothpick inserted in the middle comes out clean. 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.
Make the Apricot Glaze
8. Heat the apricot jam in a small saucepan over medium heat until melted. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. Brush the cake with the apricot glaze, and decorate with almonds.
Note*: 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