Bourbon Caramel Cheesecake with Apples
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 400 kcal | (19 %) | ||
| Protein | 15.1 g | (15 %) | ||
| Fat | 14.5 g | (13 %) | ||
| Carbohydrates | 51 g | (34 %) |
Ingredients
- For the crust
- 300 grams Pastry flour
- 30 grams Cocoa
- 1 tsp cinnamon
- 100 grams powdered sugar
- 150 grams butter
- 1 medium egg
- For the filling
- 100 grams butter
- 150 grams powdered sugar
- 2 packets Bourbon vanilla powder
- 1 organic lemon (zested)
- 4 medium eggs
- 750 grams Quark
- 150 milliliters Whipped cream
- 2 packets Caramel custard powder
- For the garnish
- 2 small red Apple (peeled)
- 2 tsps lemon juice
- 100 milliliters Apple juice
- powdered sugar (for dusting)
Preparation steps
For the crust, mix flour, cocoa, cinnamon, powdered sugar, butter in flakes and egg and knead into a dough. Place dough for at least 30 minutes in the refrigerator.
Meanwhile, for the filling, mix butter, powdered sugar, vanilla sugar and lemon zest together. Stir in 1 egg, quark, cream and custard powder.
Roll out pastry on a floured surface. Place 1/3 at bottom of a parchment paper-lined springform pan (26 cm)(approximately 10 inches). Use 1/3 of dough to form side walls with a 5 cm (approximately 2 inch) overhang.
Place quark mixture into pan and smooth. Divide remaining crust into pieces and stick into quark filling. Bake in a preheated oven at 175°C (approximately 350°F) for about 70 minutes.
Allow cake to cool on a wire rack. For the garnish, dust with powdered sugar. Cut apples in half, remove cores and slice. Drizzle with lemon juice. Simmer apple slices in apple juice for 1–2 minutes. Drain and let cool. Top cake with apple slices, garnish with powdered sugar and serve.
