APPLE CAKE WITH RICOTTA

It was meant to be an apple cheesecake. However, this is the result. I made sand dough from the book Cheesecakes by Mirka van Gils Slavikova. Even if it is not an exhibition piece, it tastes good. And this is what matters in the end. 

Dough: 

100 g of butter
80 g of sugar
3 egg yolks
3 g of salt
vanilla pod
150 g of fine flour
5 g of baking powder
grated rind of one lemon

Filling: 
250 g of ricotta
about 5 stewed apricots
50 g of powdered sugar

Creme: 
500 g of Philadelphia
200 g of sour cream
3 eggs
80 g of sugar

Apple filling: 
about 5 apples
5 tablespoons of sugar
cinnamon
100 ml of water

Preparation:
To prepare the dough, wipe the butter and sugar. After a while, stir in egg yolks, salt, lemon zest and vanilla. Finally, add the flour and baking powder. Be careful. Bake for about 40 minutes at 170 °C.

Peel the apples, cut into cubes and put 100 ml of soda water in a pot. Add about 5 tablespoons of granulated sugar and cinnamon to taste. Simmer about 10 minutes. Let it cool down.

Mix the Philadelphia with sour cream and sugar. Stir in eggs one at a time rather than all at once. Mix a mixture of apples and put it into a cake tin. Bake cheesecake at low temperature 150 °C for about an hour, because the cake contains milk and egg protein.

Mix ricotta and apricots with sugar.

When the cake is cold, spread about 2/3 of the ricotta mixture. Close it with the top of the cooled cheesecake and finally add the rest of the ricotta filling.

TIP: I used twice the ingrediets for the dough. Also twice as the ricotta filling. However, it is better tu use the normal amount of ingredients for the dough, it will be more creamy.