Apple & cinnamon cheesecake

Apple & cinnamon cheesecake

Total: 1 hr 10 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 262 kcal
, Fat: 15 g
, Carbohydrate: 26 g
, Protein: 6 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Biscuit base

150g gluten-free sponges (e.g. Petit Beurre)
75g lactose-free butter, melted
50g apricot jam

Quark filling

250g lactose-free cream cheese
250g lactose-free low-fat quark
3 eggs
100g sugar
1pinch salt
1 organic lemon, used grated zest only
1tbsp cinnamon
3tbsp cornflour
2 apples, coarsely grated
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Utensils

For a cake tin approx. 28 cm in diameter, lined with baking paper

How it's done

Biscuit base

Finely crush the biscuits in a plastic bag using a rolling pin, mix with the butter, spread over the bottom of the prepared cake tin and press down well. Spread the jam over the top.

Quark filling

Combine the cream cheese with all the other ingredients up to and including the cornflour and beat well with a whisk, spread the mixture over the biscuit base. Arrange the apples on top.

Bake for approx. 40 mins. in the centre of an oven preheated to 180°C. When baked, turn the oven off and allow the cheesecake to cool for approx. 10 mins. with the oven door slightly open. Remove from the oven, loosen the sides of the cake tin with a spatula, remove the cake from the tin and leave to cool on a cooling rack.

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