Apple and Marzipan Cheesecake

Dessert with Braeburn apples from South Tyrol

Difficulty: medium
Preparation time: 45 min
Baking/cooking time: 60 min
Style: modern
Apple: Braeburn
For the base
200g softened butter + a little to grease the tin
1 pinch salt
300g flour
100g brown sugar

For the cheesecake filling
1 apple Südtiroler Apfel PGI (Braeburn)
4 eggs
180g brown sugar
40g cornflour
1 tsp. vanilla paste
750g low-fat quark
250g cream cheese
150g marzipan
100g whipped cream

For the garnish
2-3 apples Südtiroler Apfel PGI (Braeburn)
1-2 tbsp. brown sugar
1-2 handful flaked almonds

Utensils required
1 spring-form cake tin (24 cm)
1 coarse grater
emma-friedrichs-200-x-200 Created by Emma Friedrichs
Cheesecake with South Tyrolean apples and marzipan
For the base
  • Preheat oven to 180°C (top/bottom heat). Grease the spring-form tin with butter.
  • Mix the butter, flour, brown sugar and salt together to form a crumble. Press into the tin, pushing up to the sides to form a raised edge.
  • Chill in the fridge until needed.
The cheesecake filling
  • Peel, core, dice the apple and set to one side.
  • Grate the marzipan (for best results, use chilled marzipan) and add to the cream. Warm slightly and stir until smooth.
  • Beat the eggs, sugar and vanilla powder to a smooth consistency.
  • Stir in the marzipan cream, quark and cream cheese.
To assemble and bake
  • Distribute the diced apples evenly over the base and top with the cheesecake batter.
  • Wash, core and quarter the rest of the apples, and thinly slice. Arrange the slices on top of the cheesecake batter, working from the outside in. Sprinkle with the brown sugar and top with the flaked almonds.
  • Bake in the preheated oven for 65-70 minutes. The centre of the cheesecake should shake slightly when ready.
  • Switch off the oven and open the door slightly. Leave the cheesecake to cool in the oven, and then transfer to the fridge to chill (preferably overnight).
Tip: You can also add 1 tsp. cinnamon to the base mixture.
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