Almond Cheesecake with Apple Topping
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,154 cal. | (245 %) | ||
| Protein | 152 g | (155 %) | ||
| Fat | 253 g | (218 %) | ||
| Carbohydrates | 559 g | (373 %) | ||
| Sugar added | 198 g | (792 %) | ||
| Roughage | 43 g | (143 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 11.9 μg | (60 %) | ||
| Vitamin E | 41.4 mg | (345 %) | ||
| Vitamin K | 103.8 μg | (173 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 41.3 mg | (344 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 412 μg | (137 %) | ||
| Pantothenic acid | 10 mg | (167 %) | ||
| Biotin | 160.9 μg | (358 %) | ||
| Vitamin B₁₂ | 16.3 μg | (543 %) | ||
| Vitamin C | 138 mg | (145 %) | ||
| Potassium | 4,096 mg | (102 %) | ||
| Calcium | 976 mg | (98 %) | ||
| Magnesium | 508 mg | (169 %) | ||
| Iron | 24.1 mg | (161 %) | ||
| Iodine | 160 μg | (80 %) | ||
| Zinc | 13.7 mg | (171 %) | ||
| Saturated fatty acids | 119.3 g | |||
| Uric acid | 326 mg | |||
| Cholesterol | 1,533 mg | |||
| Complete sugar | 369 g |
Ingredients
- For the Dough
- 200 grams Pastry flour
- 100 grams cold butter
- 2 Tbsps sugar
- 1 pinch salt
- 1 egg
- 2 tsps cocoa powder
- 100 grams slivered almonds
- For the Filling
- 500 grams Cottage cheese (or cottage cheese 20% fat content)
- 125 grams sugar
- 40 grams cornstarch
- 4 eggs
- 2 tsps grated Lemon peel
- 200 grams Whipped cream
Preparation steps
For the dough: Mound the flour on the work surface with the cocoa powder, salt, and sugar. Make a well in the center of the flour. Cut the cold butter into small pieces. Add the butter, egg, and approximately 50 ml (4 teaspoons) lukewarm water to the well. Use a pastry cutter or 2 table knives to work the dough until it resembles a coarse meal. Press the dough into a ball with your hands. Wrap in plastic and refrigerate about 30 minutes.
Roll out the dough between 2 sheets of baking paper until it is about 3 or 4 cm (1 or 1 1/2 inches) larger than the diameter of the pan. Sprinkle with sliced almonds and press them lightly into the dough. Transfer the dough to the pan and press the dough into the corners and up the sides of the pan.
To make the filling: Stir together the schichtkäse (or cottage cheese) with sugar, cornstarch, eggs and lemon zest. Whip the heavy cream to stiff peaks and fold into the cheese mixture.
Spread the filling on the dough, smooth into an even layer, and bake in an oven preheated to 180°C (approximately 350°F) for about 1 hour. (A toothpick inserted near the center should come out clean.)
To make the caramel apples: Peel the apples, cut into quarters, remove the cores and stems, and cut into wedges. Squeeze the lemon.
In a sauté pan, heat the honey to caramelize, add the apples, and cook until golden. Deglaze with lemon juice, cook over low heat for another 2 to 3 minutes. Sprinkle with cinnamon, then remove from the heat and let cool.
Turn off the oven an dleave the finished cake in the oven for 10 minutes with the door ajar.
To finish the cake, remove it from the oven, cover with the caramel apples, and allow to cool completely. Unmold the cake, cut into pieces, and serve.
