Today is the “Day of the German Apple”. You did not know that? Well… probably not. Neither did I up until several weeks ago ;) To celebrate this special day I a serving you a delicious Apple Cheesecake with Almond Topping. Sounds good, right? It was a coincidence that this “holiday” is on this day and that I had some apples at home to make this great cheesecake for you. Really… ;)
Every celebration needs a cake. There is no way you can have a party without a nice cake – so making an apple cake on the day of the apple makes sense, right?! My blogger colleague Andrea from Zimtkeks & Apfeltarte thought the same I guess. That’s why we decided to make a little Bake Together German Apple Day Special. If you are here on a regular basis you probably know we do this little baking event once a month where we bake stuff based on a topic that changes each time and we are surprising each other with the results. Fun little event each time.
Well… there is a lot you can do with apples. Andrea just published a baking book called Köstlich backen mit Äpfeln* (Delicious bakes with apples) – so she knows what to do with apples for sure ;) One of her recipes can be found here on the blog: a German Sour Cream Apple Cake – a really delicious cheesecake! Since apples and cheesecake are always a good match, I decided to make something similar for today. Instead of the sour cream, I used quark aka. curd cheese. A typical ingredient for cheesecakes here in Germany and works well with apples. I was thinking about adding some streusel on top but decided to go for an almond crunch topping instead. Much less complicated ;))
I really like cheesecakes when they are still warm from the oven but you should actually let cheesecake cool down so it can firm up – this one here also needs some time to get into shape. If you take it slow and give the cheesecake time to cool and doing it slow the chances are good there will be no cracks on the top… which can happen sometimes when the cake cools too quickly. Well… if you do not care about all of that – grab a fork and go for it right out of the oven. But be careful not to burn your tongue! ;P
We have a saying here in Germany: “Andere Mütter haben auch schöne Töchter” which means literally translated “Other mothers also have pretty daughters” – the English equivalent is probably “There is plenty of other fish in the sea”… What I want to say with that – of course we here in Germany are not the only ones loving apples in bakes. That’s why you can find many recipes here on the blog with apples from other countries – maybe you want to check them too. If you bookmarked all of them you should also check Andreas blog and see what she did today ;)
Classic apple bake from the U.S.: Apple Crumble Pie
Also from the U.S. but smaller in size: Caramel Apple Pecan Cookies
The U.K. got something nice for tea time: Apple Pie Scones
One of the most popular sweet treats from Austria: Wiener Apfelstrudel with Vanilla Sauce
Ireland celebrates St. Patrick’s Day with this cake: Irish Apple Cake
INGREDIENTS / ZUTATEN
7 oz. (200g) shortbread cookies
2.8 oz. (80g) melted butter
pinch of salt
For the apple filling:
5 medium apples (about 26 oz.)
1.8 oz. (50g) butter
1 tbsp. brown sugar
2 tsp. ground cinnamon
1/4 tsp. ground cardamom
For the cheesecake filling:
3.5 oz. (100g) butter, softened
3.5 oz. (100g) sugar
6 medium eggs
35 oz. (1 kg) low-fat curd/quark (20% fat)
1 tsp. vanilla extract
1.8 oz. (50g) cornstarch
1.8 oz. (50g) sliced almonds
1-2 tsp. brown sugar
200g Shortbread Kekse
80g Butter, geschmolzen
Für die Apfelfüllung:
5 Äpfel (ca. 750g)
1 EL brauner Zucker
2 TL Zimt
1/4 TL Kardamom
Für die Quarkfüllung:
100g weiche Butter
6 Eier (M)
1 kg Magerquark (20% Fett)
1 TL Vanille Extrakt
1-2 TL brauner Zucker
DIRECTIONS / ZUBEREITUNG
2. For the apple filling peel the apples, quarter and core, then cut into dices. Add the butter, brown sugar, ground cinnamon, and cardamom to a large pot and eat up until the butter has halted. Add the diced apples and mix until everything is well combined. Let simmer for about 5 minutes. Take off the heat and let cool down.
3. Add the soft butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the eggs one after another and mix well after each addition. Add the curd (quark) and vanilla extract to the bowl and mix in. Sift the cornstarch into the bowl and mix in. Add about 1/3 of the mixture on top of the pre-baked crust and spread evenly. Add about half of the apples on top and cover with another third of the quark filling, then add another layer of apples and finish with the remaining quark filling. Sprinkle the sliced almonds and brown sugar on top and bake for about 60 minutes. Turn off the oven and leave the cake inside for another 30 minutes, then open the oven a bit and let the cake in there 20-30 minutes more. Remove from the oven and let cool down completely on a wire rack. Place the cooled cheesecake for 2-3 hours in the fridge to firm up. Remove from the tin before slicing and serve with some whipped cream.
2. Für die Bratäpfel die Äpfel schälen, vierteln, entkernen und würfeln. Die Butter mit dem braunen Zucker, Zimt und Kardamom in einen großen Topf geben und erhitzen, bis die Butter geschmolzen ist. Die Äpfel dazugeben, alles gut vermengen und dann etwa 5 Minuten leicht köcheln lassen. Vom Herd nehmen und abkühlen lassen.
3. Die weiche Butter mit dem Zucker in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Quark und Vanille Extrakt dazugeben und alles gut verrühren. Die Stärke über die Quarkmasse sieben und unterrühren. Etwa 1/3 der Quarkmasse in die Form füllen und glatt streichen. Die Hälfte der Äpfel darauf verteilen, das zweite Drittel der Quarkmasse darauf verteilen und dann den Rest der Äpfel und Quarkmasse in die Form schichten. Mit den Mandelblättchen und dem braunen Zucker bestreuen und dann für etwa 60 Minuten backen. Den Ofen ausschalten und den Kuchen weitere 30 Minuten im Ofen stehen lassen, dann die Türe einen Spalt öffnen und weitere 20-30 Minuten stehen lassen, dann herausholen und auf einem Kuchengitter abkühlen lassen. Den abgekühlten Kuchen für mindestens 2-3 Stunden in den Kühlschrank stellen. Vor dem Servieren aus der Form lösen und dann mit Schlagsahne servieren.
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Here is a version of the recipe you can print easily.
German Apple Cheesecake with Almond Topping
- Prep Time: 30m
- Cook Time: 1h 10m
- Total Time: 8h
- Yield: 1
- Category: Cheesecake
- Cuisine: Germany
Delicious apple cheesecake from Germany with great flavors and almond topping.
Keywords: German, cheesecake, apples, quark, Käsekuchen, almonds, cake
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