Summary

Ingredients

For the ground:

• 180 g shortbread (s)
• 100 g butter
• 2 tablespoon sugar, brown

For the filling:

• 4 packs double cream cheese (Philadelphia à 175 g)
• 250 g quark
• 250 g sour cream
• 3 egg (s)
• 1 egg yolk
• 200 g suar
• 3 teaspoons flour
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 3 apples, peeled and finely sliced

For the sprinkles:

• 125 g butter
• 100 g shortbread (s), crumbled
• 150 grams flour
• 100 g suar, brown
• 1 teaspoon cinnamon powder

Also:

• powdered sugar
• Cinnamon powder

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Instructions

1. Preheat the oven to 180 ° C fan oven. The recipe is calculated for a 26 cm springform pan. Put a sheet of baking paper in the springform pan.
2. For the ground:
3. Put the biscuits in a freezer bag and beat them with a pan until they are crumbled. Melt the butter in a saucepan. Add the biscuit crumbs and sugar, mix and press into the mold as a base. Bake for about 10 minutes.
4. For the sprinkles:
5. Process all ingredients into crumbs with the dough hook of the hand mixer or by hand.
6. Turn the oven up to 200 ° C.
7. For the filling:
8. Beat the cream cheese and quark until creamy. From now on only mix on a low level. Add sugar, flour and salt. Then add the eggs and yolks one after the other and mix only until everything is well mixed. Now stir in the sour cream.
9. Grease the edges of the springform pan and pour in the mixture. Spread the apple slices on top and sprinkle generously with the breadcrumbs.
10. Bake for 40 - 50 minutes, the core should still be wobbly. Turn off the oven, stick a wooden spoon in the oven door, and let the cheesecake sit in the oven for 2 hours. Then let the cheesecake cool down at room temperature. Chill for at least 4 hours, preferably overnight.
11. Before serving, sprinkle with a mixture of powdered sugar and cinnamon.