Fast Bottomless Apple Cheesecake

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

g 1,000 quark cream 0.2% fat
4 teaspoons butter or semi-fat butter
4 egg (s), separated
4 tablespoon sugar or teaspoon sweetener
4 tablespoon semolina (120 g)
4 points vanilla sugar
4 apples
1 lemon (s), untreated or point Zitroback

Instructions

Beat the egg yolks with the sugar or sweetener and butter vigorously, add semolina! Stir in the flavors and mix everything with the quark. Cut the peeled apples into 1/8 slices and halve these slices crosswise again. Put under the quark mixture. Beat the egg whites until stiff, must not slide out of the beaker and lift into the mass, do not beat! Pour into a springform pan lined with baking paper.
Place on the rack at 140 degrees top and bottom heat in the bottom shelf and bake for 1 hour. After the baking time, put the pan on the middle shelf and bake there at 175 degrees for about 15-20 minutes. Let cool in the open oven. The baking paper can be easily removed after cooling.
Filled with apricot halves from the glass, it tastes particularly good to me!
With sweetener 2.4 WW points per piece with sugar 3 WW points per piece!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.