First a shortcrust pastry is made. To do this, put the flour with the butter, sugar, egg, lemon zest and baking powder in a mixing bowl and knead with the dough hook of a hand mixer. Optionally, knead a little with your hands until you get a nice, even dough.
Line the bottom of a 26 cm springform pan with baking paper, grease and flour the edge. Spread half of the dough on the base and press firmly, spread the other half around the edge.
Now press the dough on with a roller or a glass bottom and place in the refrigerator for about 20 to 30 minutes.
For the cheese cream, the sweet cream is whipped until stiff. In another bowl, stir the remaining ingredients, i.e. quark, sour cream, sugar, vanilla sugar, vanilla extract, lemon juice, eggs and cornstarch to a smooth cream. Finally fold in the cream, pour the cream onto the cold shortcrust pastry base and bake in the preheated oven at 180 ° C top / bottom heat for 50 minutes.
In the meantime, prepare the apple roses. To do this, put the water with the sugar in a large pot and bring it to a boil. Meanwhile, slice the apples into 2 to 3 mm thick slices and blanch them in the boiling water for about half a minute to 1 minute, until the water starts to boil again. Drain the apple slices and let them cool.
After 50 minutes of baking, take the cheesecake out of the oven, shape roses out of the apple slices (see video) and place in the cake.
As soon as all the apples are used up, put the cake in the oven again for 10 minutes at 180 ° C top / bottom heat.
Let the cheesecake cool completely in the mold - done.
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