members recipes

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 don´t need any machines for this. A nice way to wake up the beloved ones in the morning.

Ingredients
for the shortcrust

125 g white flour

75 g butter

50 g caster sugar

1 egg yolk

1 tsp lemon zests

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for the cream

125 g quark

100 g sour cream

60 g vanilla sugar

15 g cornflour

2 eggs

1 egg white

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2 apples

2 tblsp limoncello

2 tblsp honey

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powder sugar

Method
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 it´s flexible and roll it out until it´s 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 won´t 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 won´t 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 it´s 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 won´t 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.