If you want to bake a delicious cake, making something with apples is always a good idea. Apples are inexpensive, and almost everyone likes them. This Apple Streusel Cheesecake (Tray Bake) is sure to please a few coffee date guests. Thanks to the simple crumble topping for the base and the filling, it’s also super easy and quick to bake… What more could you want?!
These days, you always have to be a little careful when serving food to guests, right?! Whether it’s because someone is vegetarian or vegan or has food intolerances. In my experience, hardly any people have problems with apples – almost no one is allergic to apples, and most people like them. That’s a good starting point for a cake. However, if you’re expecting something vegan here – sorry. I can’t offer that this time.
If you’d like a vegan apple cake, you’ll have to check out another recipe here on the blog. Our Upside-down Apple Cake is vegan and also sugar-free. It might be the prettiest cake out there – I could have taken better pictures – but it tastes amazing! Really delicious and also great for diabetics, for example.
I’m getting off-topic… It’s all about the delicious apple streusel cheesecake today. That one is not sugar-free and not vegan. Sorry about that. But it’s an incredibly delicious cake and easy to make.
We love baking cakes with a simple streusel base because they’re in and out of the oven in no time. You don’t have to prepare a lot for the individual layers. Just mix the streusel topping and you have everything you need for a base and a crunchy topping. What you put in between is entirely up to you. Our recommendation, of course, is a cheesecake filling and some fruit.
Whether you use apples or something else is up to you. Theoretically, you can use almost anything here that doesn’t release too much liquid. Apples, pears, cherries, strawberries… all good here. If you’re worried that a particular type of fruit or berries might release a lot of juices, you can toss them it in a little cornstarch before using them. That should keep the amount of liquid pretty much under control.
We added some sliced ​​almonds to the streusel topping on top of the apple layer. They add an extra crunch and taste fantastic. Of course, you can use other nuts if you prefer. A few rolled oats would also be fine if someone of your friends or family has a nut allergy.
When it comes to apple cake, we have plenty more to offer. Our delicious German Apple Cake with Quark-Oil-Dough is also straightforward to prepare and equally tasty compared to this apple cheesecake here. You should definitely try that one as well.
On the other hand – if you prefer cheesecake, you might also want to check out our Apple Streusel Cheesecake. This cake is similar to this cake here regarding the sprinkles, cheesecake filling and apples. Only the base is different – ​​there you make the base with cookies instead of sprinkles. It’s also a fairly simple way to give a cheesecake a stable base.
INGREDIENTS / INGREDIENTS
Tips & Tricks for preparing this cake
Drain the quark before hand if necessary.
If the quark contains a lot of liquid (happens sometimes), you can drain it for about 30 minutes in a sieve (very fine-mesh or lined with a cheesecloth). This will make the cheesecake filling a bit firmer and creamier.
Don’t make sprinkles that are super fine.
For the base, the consistency/size of the sprinkles is less important – everything will be pressed together into a compact layer anyway. For the topping, however, the streusel should be coarser. If the margarine/butter you’re using is very soft, you might want to chill the streusels briefly – this will make them a bit crunchier when baked.
Choose the apples carefully.
Tart apple varieties like Boskoop, Elstar, or Braeburn provide a good contrast to the sweeter cheesecake filling. Very sweet apple varieties can quickly make the cake overly sweet. You could mix apple varieties, though…
Seal the baking frame well.
When using an adjustable baking frame, make sure you press down the base layer properly or the fillings might spill out during baking. You can seal the outside of the baking frame with some aluminum foil to prevent any liquid filling from leaking out – although this rarely happens when the base is properly compressed. We also use metal clips* with our baking frame to keep it securely in place.
Let the cake cool down completely.
Cheesecakes only set properly once they are cooled. It’s best to let them cool down and sit untouched for several hours. This will also make it easier to get clean-cut slices.
Alternatives for the ingredients
Flour: Instead of the spelled flour you can also use regular all-purpose flour. Same amount. For a more rustic flavor, some of the flour can be replaced with oat flour or maybe some ground almonds.
Sugar: Raw cane sugar can be substituted with brown sugar, regular granulated sugar, or even coconut sugar.
Quark filling: Instead of quark, a mixture of cream cheese and Greek yogurt can be used. Skyr also works well for a lighter version of the cake.
Cornstarch: If you don’t have cornstarch at hand, you can use vanilla custard powder. Then one you use to cook vanilla custard. Those vanilla custard mixes are basically just cornstarch with some flavorings and something to give the whole thing a yellowish color anyway.
Topping: Replace the sliced ​​almonds with chopped hazelnuts or walnuts if you prefer those types of nuts. The apples can be partially (or completely) replaced with pears. Raisins or cranberries add extra sweetness and texture.
DIRECTIONS / PREPARATION
1. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper, place an adjustable baking frame* on top, and adjust it to a size of approx. 30x22cm. Set aside.
2. In a large bowl, combine the spelled flour, raw cane sugar, and vanilla powder for the streusel. Add the margarine and egg and work everything into a crumbly mixture. Transfer about 2/3 of the mixture to the baking frame and press it down to create an even layer. Bake the base for about 15 minutesthen remove it from the oven and let it cool for a few minutes. Reduce the oven temperature to 170°C (340°F).
3. While the crust is baking, prepare the filling and topping. In a large bowl, combine the quark, raw cane sugar, cornstarch, vanilla powder, eggs, and lemon zest. Set aside. Peel, quarter, and core the apples, then cut them into small pieces/slices. Mix them with the raw cane sugar and cinnamon in a bowl. Set aside as well.
4. Once the base has cooled slightly, spread the quark filling on top and then evenly distribute the apples and remaining streusel on top. Scatter the almonds over the cake and bake for about 55-60 minutes – the sprinkles should be lightly golden in color. Remove from the oven and let cool completely before slicing.
1. Preheat the oven to 180°C (350°F) top/bottom heat. Line a baking tray with baking paper, place an adjustable baking frame* on it and raise it to a size of around 30x22cm. Set aside.
2. Mix the spelled flour, cane sugar and vanilla powder for the streusel in a large bowl. Add the margarine and egg and process everything into crumbles. Pour about 2/3 of the streusel into the baking frame and press together to form a smooth layer. Pre-bake the base for about 15 minutesthen take it out of the oven and let it cool for a few minutes. Reduce the oven temperature to 170°C (340°F)..
3. While the base is pre-baking, prepare the filling and topping. Mix the low-fat quark with cane sugar, starch, vanilla powder, eggs and lemon zest in a large bowl. Set aside. Peel the apples, quarter them, core them and then cut them into small pieces/slices. Mix with the cane sugar and cinnamon in a bowl. Also set aside.
4. When the base has cooled down a little, spread the curd filling on top, then distribute the apples evenly over the curd and sprinkle with the remaining sprinkles. Also spread the almonds on the cake and then Bake for about 55-60 minutes – the sprinkles should have some color on them. Remove from the oven and allow to cool completely before cutting.
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Here is a version of the recipe you can print easily.
Description
Apple cakes are always great when you expect guests. Apple Streusel Cheesecake is baked on a tray and enough for a bigger crowd. Our family loves it!
1. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper, place an adjustable baking frame* on top, and adjust it to a size of approx. 30x22cm. Set aside.
2. In a large bowl, combine the spelled flour, raw cane sugar, and vanilla powder for the streusel. Add the margarine and egg and work everything into a crumbly mixture. Transfer about 2/3 of the mixture to the baking frame and press it down to create an even layer. Bake the base for about 15 minutesthen remove it from the oven and let it cool for a few minutes. Reduce the oven temperature to 170°C (340°F).
3. While the crust is baking, prepare the filling and topping. In a large bowl, combine the quark, raw cane sugar, cornstarch, vanilla powder, eggs, and lemon zest. Set aside. Peel, quarter, and core the apples, then cut them into small pieces/slices. Mix them with the raw cane sugar and cinnamon in a bowl. Set aside as well.
4. Once the base has cooled slightly, spread the quark filling on top and then evenly distribute the apples and remaining streusel on top. Scatter the almonds over the cake and bake for about 55-60 minutes – the sprinkles should be lightly golden in color. Remove from the oven and let cool completely before slicing.
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