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🍰 Light Cheesecake with Apples

277 kcal · 30 min · 4 servings

Ingredients

• 180 g spelt flour Type 1050
• 45 g almond flour (partially defatted)
• 100 g whole cane sugar
• salt
• 5 eggs
• 90 g butter
• 1 kg low-fat quark
• 1 organic lemon
• 200 g apples (Boskop; 1 apple)
• 0.5 tsp vanilla powder
• 40 g cornstarch
• 0.5 tsp turmeric powder
• 1 tbsp powdered sugar from whole cane sugar (for dusting)

Instructions

1. 1. Put flour, almond flour, 50 grams of cane sugar, a pinch of salt, one egg, and cubed butter into a bowl.
2. 2. Quickly knead the ingredients into a soft shortcrust dough.
3. 3. Wrap the dough in cling film.
4. 4. Place the dough in the refrigerator for about 30 minutes.
5. 5. Let the quark drain well.
6. 6. Rinse the lemon under hot water.
7. 7. Pat the lemon dry.
8. 8. Finely grate the lemon zest.
9. 9. Cut the lemon in half.
10. 10. Squeeze out the lemon juice.
11. 11. Wash the apple.
12. 12. Peel the apple.
13. 13. Remove the core from the apple.
14. 14. Slice the apple into thin wedges.
15. 15. Drizzle the apple wedges with the lemon juice.
16. 16. Separate the remaining eggs for the quark mixture.
17. 17. Beat the egg whites with a pinch of salt until stiff peaks form (meringue).
18. 18. Beat the egg yolks and the remaining cane sugar with the beaters of a hand mixer until creamy.
19. 19. Stir the quark into the egg yolk mixture.
20. 20. Add 1 teaspoon of lemon zest.
21. 21. Add vanilla powder.
22. 22. Add starch.
23. 23. Add turmeric.
24. 24. Gently fold the meringue into the mixture.
25. 25. Roll out the dough on a floured work surface.
26. 26. Aim for a diameter of about 30 centimeters.
27. 27. Place the dough in a greased springform pan.
28. 28. Press up the sides to form a crust.
29. 29. Pour the quark mixture into the pan.
30. 30. Place the apple wedges on top.
31. 31. Spread the remaining quark mixture evenly over them.
32. 32. Smooth the surface.
33. 33. Preheat the oven.
34. 34. Set the oven to 180 degrees Celsius (convection 160 degrees; gas: setting 2–3).
35. 35. Bake the cake for 50 minutes.
36. 36. Remove the cake from the oven.
37. 37. Let the cake cool.
38. 38. Release the cake from the springform pan.
39. 39. Cut the cake into pieces.
40. 40. Serve the cake.
41. 41. Let the cake cool completely after baking.
42. 42. Release the cake from the pan.
43. 43. Dust the cake with powdered sugar.
44. 44. Serve the cake.

Nutrition per serving

• kcal: 277
• Protein: 17 g · Fett/Fat: 9 g · Carbs: 29 g