Cheesecake with Apple
- For the dough
- 150 grams
- 1 pinch
- 2 tablespoons
- 75 grams
For the dough, mix flour with salt and sugar and pour on the work surface. Make a well in the center of flour mixture. Cut cold butter into small pieces. Add butter and egg to the well. Add about 2 tablespoons lukewarm water and chop all ingredients with a knife until crumbs are formed. Knead dough quickly with hands and form a ball. Wrap dough in plastic wrap and let rest in a cool place about 30 minutes.
Preheat the oven to 160°C (approximately 325°F). Butter 26 cm (approximately 10 inch) springform pan.
Press dough into bottom and 2-3 cm (approximately 1 inch) up the sides of the springform pan.
For the filling, separate eggs and beat egg whites until stiff. Mix cream, quark, crème fraîche, sugar, cornstarch, egg yolks and lemon zest. Fold in egg whites. Spread the filling over the dough and flatten it.
Peel apples, quarter, core and cut into wedges. Add white wine, 2 tablespoons sugar, and apple slices to a saucepan. Cook covered 2-3 minutes. Remove from heat and let cool slightly. Place apples on top of cream cheese mixture and sprinkle with the remaining sugar. Bake in preheated oven for about 60 minutes. Leave finished cake in oven with oven door ajar for 10 minutes. Remove and let cool before serving.