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🍰 Crunchy Apple Cheesecake with Muesli Base

305 kcal · 30 min · 4 servings

Ingredients

• 300 g 4-grain flakes
• 3 tbsp almond slivers
• 125 g butter
• 3 tbsp honey
• 4 tart apples (Braeburn, Boskop)
• 3 tbsp lemon juice
• 1 vanilla pod
• 250 ml cloudy apple juice
• 2 tbsp cornstarch
• 500 g low-fat quark
• 200 g cream cheese (three-quarter fat content; min. 30% fat)
• 50 g powdered sugar from whole cane sugar
• 200 ml whipping cream

Instructions

1. 1. Put the four-grain flakes and almonds into a hot pan without fat.
2. 2. Toast the mixture over medium heat for 5 to 8 minutes until it smells fragrant.
3. 3. Stir the mixture frequently.
4. 4. Add 2 tablespoons of butter and honey.
5. 5. Mix everything well and toast for another 2 minutes.
6. 6. Remove the pan from the heat.
7. 7. Melt the remaining butter in a small saucepan over low heat.
8. 8. Mix the melted butter with 300 grams of the muesli.
9. 9. Reserve the remaining muesli for decoration.
10. 10. Place a springform pan (approx. 25x30 cm) on a baking sheet lined with parchment paper.
11. 11. Pour the muesli-butter mixture into the pan.
12. 12. Press the mixture evenly onto the bottom.
13. 13. Place the pan in the refrigerator.
14. 14. Peel the apples.
15. 15. Cut the apples into quarters.
16. 16. Remove the cores.
17. 17. Dice the apple pieces finely.
18. 18. Drizzle the apple pieces with lemon juice.
19. 19. Slit the vanilla pod lengthwise.
20. 20. Scrape out the seeds.
21. 21. Take 1 to 2 tablespoons of the apple juice.
22. 22. Whisk the starch into it until smooth.
23. 23. Bring the apple juice together with the vanilla pod and seeds to a boil.
24. 24. Add the apple pieces.
25. 25. Simmer the mixture over low heat for 3 to 4 minutes.
26. 26. Thicken the apple compote with the prepared starch mixture.
27. 27. Remove the pan from the heat.
28. 28. Let the mixture cool down.
29. 29. Whisk the quark until smooth.
30. 30. Mix the quark with the cream cheese and powdered sugar.
31. 31. Whip the cream until stiff.
32. 32. Gently fold the cream into the quark mixture.
33. 33. Spread half of the cream evenly over the muesli base.
34. 34. Distribute the cooled compote on top.
35. 35. Cover the compote with the remaining cream.
36. 36. Smooth the surface.
37. 37. Refrigerate the cake for at least 1 hour.
38. 38. Sprinkle the cake with the remaining muesli before serving.
39. 39. Remove the springform pan.
40. 40. Cut the cake into pieces.

Nutrition per serving

• kcal: 305
• Protein: 10 g · Fett/Fat: 15 g · Carbs: 32 g