Apple Streusel Cheesecake (Tray Bake) Recipe
Apple Streusel Cheesecake is a delightful tray bake that combines a crumbly spelt flour streusel base with a creamy quark filling, topped with cinnamon-spiced apples and sliced almonds. Perfect for serving a crowd, this German-inspired dessert is wonderfully rich yet balanced by the fresh apple topping, making it an ideal treat for gatherings and special occasions.
- Prep Time: 00:25
- Cook Time: 01:00
- Total Time: 02:00
- Yield: 12 servings
- Category: Cheesecakes
- Method: Baking
- Cuisine: Germany
- Diet: Vegetarian
Ingredients
For the crumble topping:
- 3 1/2 cups (450g) spelt flour
- 3/4 cup (150g) raw brown cane sugar
- 1/2 tsp vanilla powder
- 1 cup (230g) margarine or softened butter
- 1 large egg
For the quark filling:
- 35 oz. (1 kg) quark (20% fat)
- 1/2 cup (100g) raw brown cane sugar
- 1.4 oz. (40g) cornstarch
- 1 tsp vanilla powder
- 2 large eggs
- 1 organic lemon, zest only
For the topping:
- 26 oz. (750g) apples, peeled and chopped
- 2 tbsp raw brown cane sugar
- 1/2 tsp ground cinnamon
- 2-3 tbsp almonds, sliced
Instructions
- Preheat and prepare tray: Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and place an adjustable baking frame on top, setting it to approximately 30×22 cm. Set aside to prepare the dough.
- Make and bake the streusel base: In a large bowl, mix the spelt flour, raw brown cane sugar, and vanilla powder. Add the margarine and egg and work the mixture into a crumbly dough. Transfer about two-thirds of this dough into the baking frame, pressing it evenly to form the base. Bake for 15 minutes, then remove and let it cool slightly. Lower the oven temperature to 170°C (340°F).
- Prepare the filling and apple topping: While the base bakes, whisk together the quark, raw brown cane sugar, cornstarch, vanilla powder, eggs, and lemon zest in a large bowl until smooth. In another bowl, peel, core, and chop the apples, then mix them with the raw brown cane sugar and ground cinnamon. Set both mixtures aside.
- Assemble and bake the cheesecake: Spread the quark filling evenly over the cooled streusel base. Distribute the cinnamon-sugar apples on top, then crumble the remaining streusel mixture over the apples. Finally, scatter the sliced almonds evenly across the surface. Bake the assembled cake for 55-60 minutes until the streusel topping is lightly golden.
- Cool and serve: Remove the cheesecake from the oven and allow it to cool completely in the baking frame before removing and slicing. Serve at room temperature for best flavor.
Notes
- If quark is unavailable, a thick farmer’s cheese or ricotta mixed with a little sour cream can be substituted.
- Spelt flour provides a nutty flavor, but regular all-purpose flour can be used as an alternative.
- Ensure the apples are well coated in sugar and cinnamon to enhance flavor and prevent browning.
- The baking frame helps achieve even edges; if not available, use a similarly sized baking pan.
- Use organic lemon for a clean zest flavor free of pesticides.
- The cake can be stored in the refrigerator, covered, for up to 3 days.
