Apple cheesecake

12 pieces | Preparation time 1 h 30 min + setting 5 h | Oven temperature 175 °C

1. Tighten the baking paper on the bottom of a springform pan (diameter 24 cm). Place baking paper strips on the edges.

2. Make the base. Finely crumble the biscuits in a food processor or with a rolling pin in a strong freezer bag. Melt the butter or margarine and mix it into the biscuit crumbs. Press the mixture to the bottom of the pan.

3. Make the cinnamon apples. Wash and peel the apples. Remove the cores and dice the apples into small pieces. Mix the sugar and cinnamon with the apples.

4. Make the oat crumbs. Melt the butter or margarine and mix in the flakes, flour and sugar.

5. Make the filling. Thicken the room-temperature cream cheese using a spiral whisk or electric mixer. Add the sugar, crème fraîche, corn starch and vanilla sugar. Whisk until even. Beat and mix in the eggs one by one. Pour the filling over the base. Add the apple pieces and sprinkle the crumb mixture on the surface.

6. Bake the cake on the lower oven rack at 175 °C for about one hour. The finished cake should have a solid surface but should still be slightly wobbly in the middle. Cover the cake with baking paper if it seems to brown too much.

7. Turn off the oven and leave the cake to cool for about an hour with the oven door ajar. Cooling the cake slowly prevents the cake tearing. Place the room-temperature cake in the fridge for at least 4 hours, preferably overnight.

8. Remove the cake from the pan and lift it onto a serving plate.