German Apple Cheesecake Recipe
This German Apple Cheesecake combines a thin shortcrust base without a raised edge with a generous baked quark filling and two layers of apple wedges. It is based on a sheet cake our mother used to bake for us.
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Servings: 12
Nutrition Facts
German Apple Cheesecake Recipe
Serving Size
1 Slice
Amount per Serving
Calories
315
% Daily Value*
Fat
11.4
g
18
%
Saturated Fat
5.9
g
37
%
Sodium
127
mg
6
%
Carbohydrates
37.2
g
12
%
Fiber
2.1
g
9
%
Sugar
27.6
g
31
%
Protein
14.2
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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Equipment
- Electric hand mixer
- Springform pan (26 cm / 10 inches diameter)
- Silicone scraper (about 30 cm / 12 inches long)
- Stainless steel cake lifter (about 28 cm / 11 inches wide)
- Digital kitchen scale (with tare function, 5 kg / 11 lb capacity)
- Whisk (for folding in the whipped egg whites)
Ingredients
Very thin shortcrust base
- 100 g Flour (about 3/4 cup plus 1 tbsp; German wheat flour type 405)
- 50 g Cold butter (about 3 1/2 tbsp)
- 30 g White sugar (about 2 tbsp plus 1 tsp)
- 1 Egg (size L; yolk only, reserve the egg white for the cheesecake filling)
- 1/2 tsp Baking powder
- 1 pinch Salt
- 1 tsp Cold water (if needed)
Cheesecake filling
- 900 g Apple wedges (about 2 lb; preferably Boskoop apples, peeled and cored)
- 900 g Quark (20% fat in dry matter; about 4 cups)
- 200 g Sour cream (about 3/4 cup plus 2 tbsp)
- 4 Eggs (size L)
- 190 g White sugar (about 1 cup)
- 2 tsp Vanilla paste
- 1 Organic lemon (finely grated zest)
- 37 g Vanilla pudding powder (1 packet; about 1.3 oz)
- 1 pinch Salt
Instructions
Make the very thin shortcrust base
- Line the base of a 26 cm / 10-inch springform pan with parchment paper. Place a sufficiently large sheet of parchment paper over the base, set the ring on top, and close it. Smooth the excess parchment down on the outside. To hold the tall quark filling, prepare a parchment paper collar. Cut a strip of parchment paper about 85 cm / 33 1/2 inches long and 10 cm / 4 inches high. Lightly grease the inside of the springform ring with a neutral oil, such as rapeseed or canola oil. Press the parchment strip against the inside of the ring, overlapping the ends slightly. The collar should stand on the pan base and extend well above the rim. Preheat the oven to 175°C / 350°F using conventional heat, not convection.
- Combine the flour, sugar, baking powder, and salt in a bowl. Cut the cold butter into small cubes and add it to the flour mixture. Rub the butter into the flour with your fingertips until a fine, even crumb forms. Do not let the butter become soft. Add the egg yolk and press the ingredients together only until a dough forms. Reserve the egg white for the cheesecake filling. If the dough does not come together, add up to 1 tsp cold water. The dough should just hold together without being wet or sticky. Place the dough directly in the prepared springform pan. Spread it evenly with your fingers, then press it into a very thin, even layer using the base of a small glass or a glass coaster. The base should be about 2.5 to 3 mm / 1/8 inch thick throughout. Do not create a raised edge. Prick the base several times with a fork to prevent air bubbles during baking. Bake the shortcrust base on the center rack for 15 minutes. It should look dry and be lightly golden around the edges. Remove the pan from the oven. Reduce the oven temperature to 170°C / 340°F, still using conventional heat.
Make the filling and bake the cake
- Peel and quarter the apples, then remove the cores. Halve each quarter lengthwise to make even apple wedges. If needed, halve very large wedges lengthwise once more. On the rounded outer side of each wedge, make shallow lengthwise cuts. Make 3 cuts in regular wedges and 4 cuts in especially large or thick wedges. The cuts should reach only about halfway through the wedge. Do not cut all the way through the apple wedges.
- Separate the 4 eggs. Place the egg whites together with the reserved egg white from the shortcrust base in a large, grease-free bowl. Beat the egg whites with the pinch of salt. Once they are white and foamy, gradually add 50 g of the sugar. Continue beating until the egg whites form firm, glossy peaks. They should hold their shape but still look smooth and supple. In a second large bowl, beat the egg yolks, remaining sugar, vanilla paste, and lemon zest together for about 1 minute until smooth. Add the quark and sour cream and mix only until smooth and evenly combined. Sift the vanilla pudding powder directly over the quark mixture and briefly mix it in until evenly incorporated. Do not mix longer than necessary. Fold in the egg whites in three additions. Start with a smaller portion to loosen the quark mixture, then gently fold in the remaining egg whites. Spread about half of the quark mixture over the prebaked shortcrust base. Arrange about two-thirds of the scored apple wedges evenly on top. The wedges may overlap slightly, but should not be tightly stacked. Spoon the remaining quark mixture over the apples and carefully smooth the surface. Arrange the remaining scored apple wedges on top and press them only lightly into the quark mixture so they remain visible after baking.
- Bake the cake on the center rack at 170°C / 340°F using conventional heat, not convection, for 70 minutes. Do not switch to the broil/grill setting afterward, as it can quickly create dark patches. Starting at minute 71, watch the cake closely while keeping the oven at the same setting. Continue baking in 1-minute intervals until the surface develops a natural golden color and the center no longer visibly jiggles when the pan is moved gently. Depending on the oven, this may take an additional 1 to 15 minutes.
Notes
Browning, Cooling and Serving
The surface of this apple cheesecake intentionally browns unevenly because the apple wedges vary in height. This natural, handcrafted browning is characteristic of the cake and should not be evened out afterward using additional top heat or the broiler setting.
Once the cake has finished baking, turn off the oven. Keep the oven door slightly open using the handle of a wooden spoon and allow the cake to cool slowly in the oven for 1 hour. Then remove the springform pan from the oven and allow the cake to cool completely, uncovered, at room temperature.
Refrigerate the cake in the springform pan for at least 4 hours, preferably overnight. Only after chilling, carefully remove the springform ring followed by the parchment-paper collar.
Remove the cake from the refrigerator about 1 hour before serving. This allows the flavors of vanilla, lemon, quark filling and apple to develop more fully.
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