flat cheesecake with apples and limoncello
Added by maddimouse | Fri 15 May 2009 @ 21:16
This is a cake that you can eat hot out of the oven with some icecream on top or cooled off.
What is also lovely is that you donīt need any machines for this. A nice way to wake up the beloved ones in the morning.
for the shortcrust
125 g white flour
75 g butter
50 g caster sugar
1 egg yolk
1 tsp lemon zests
for the cream
125 g quark
100 g sour cream
60 g vanilla sugar
15 g cornflour
1 egg white
2 tblsp limoncello
2 tblsp honey
Put all the ingredients for the shortcrust in a bowl and knead a dough. Wrap it up in kitchen foil and let it rest in the fridge for at least 30 minutes.
Preheat the oven to 200°C.
Take the dough out of the fridge, knead it until itīs flexible and roll it out until itīs got the size of the baking tray (diameter 28 cm). Put it on the baking tray, make sure it forms a little bowl so the cream wonīt be able to run out.
Stab the bottom with a fork and bake the shortcrust for 5-7 minutes.
In the meantime, pour the limoncello and the honey in a bowl, peel the apples and remove the core. Cut the apples in little pieces and put them into the bowl. Mix with the liquids so the apples wonīt get brown. Let them marinade until the next step is done.
Now put all the ingredients for the cream into another bowl and stir with a beater until itīs a smooth mass. Add the apples including the liquid and carefully mix it all.
Take the baking tray out of the oven and pour the cream including apples onto the shortcrust. Make sure the apples are equally spread on the shortcrust.
Place the cheesecake back into the oven, reduce the heat to 175°C and bake it for another 20-25 minutes. Watch it closely from the 20-minutes-mark to make sure the shortcrust wonīt get burned!
When the cake is finished, take it out of the oven and sprinkle some powder sugar on it.
It should be eaten the same day.