Boden:
\n180 g Bretzeli
\n100 g Butter
\n2 EL Rohzucker<\/p>\n"},{"ingredients-block-title":"","ingredients-block-content":"
F\u00fcllung:
\n350 g Doppelrahmfrischk\u00e4se
\n125 g Quark
\n2 Eier
\n100 g Zucker
\n1 TL Vanillezucker
\n115 g Sauerrahm
\n2 TL Mehl
\netwa 1 Apfel<\/p>\n"},{"ingredients-block-title":"","ingredients-block-content":"
Apfelcrumble:
\n60 g Butter, kalt
\n50 g Bretzeli (zerdr\u00fcckt)
\n50 g Rohrzucker
\n75 g Mehl
\n60 g Apfel, gesch\u00e4lt und klein gew\u00fcrfelt<\/p>\n"},{"ingredients-block-title":"","ingredients-block-content":"
Sauce:
\n\u00bd Vanilleschote
\n2 dl Milch
\n20 g Zucker
\n1 Ei
\n8 g Maisst\u00e4rke
\netwa 10 ml Amaretto<\/p>\n"},{"ingredients-block-title":"","ingredients-block-content":"
Dekoration:
\nBretzeli
\nApfelspalten
\nZitronenwasser<\/p>\n"}],"recipe-duration":"90","recipe-duration-filter":"3","recipe-preparation":[{"preparation-step":"Backofen auf 180 \u00b0C Umluft vorheizen."},{"preparation-step":"F\u00fcr den Boden: \r\nRinge auf ein mit Backpapier belegtes Blech legen. Butter schmelzen.\r\nBretzeli in einem Beutel zerkleinern. Butter mit Bretzeli und Zucker mischen und\r\nin die Ringe verteilen, etwa 10 Minuten vorbacken."},{"preparation-step":"F\u00fcr die F\u00fcllung: \r\nDoppelrahmfrischk\u00e4se, Quark, Eier, Zucker und Vanillezucker\r\nzusammenf\u00fcgen und schaumig schlagen. Sauerrahm nach und nach sorgf\u00e4ltig mit dem\r\nMehl mischen. Sauerrahmmischung unter die Frischk\u00e4semasse ziehen und glatt r\u00fchren.\r\nApfel entkernen und in d\u00fcnne Spalten schneiden. F\u00fcllung auf Ringe verteilen und mit\r\nApfelspalten belegen. Evtl. einige Apfelspalten in Zitronenwasser f\u00fcr die Dekoration\r\nbeiseitestellen."},{"preparation-step":"F\u00fcr den Apfelcrumble: \r\nBretzeli in einem Beutel zerkleinern. Kalte Butter mit Bretzeli,\r\nZucker, Mehl und Apfelw\u00fcrfeli zu einer kr\u00fcmeligen Masse mischen. Crumble in\r\nden Ringen verteilen. Im Ofen etwa 40\u201345 Minuten backen. Gut erkalten lassen."},{"preparation-step":"F\u00fcr die Sauce: \r\nVanilleschote aufschneiden und Mark herauskratzen. Mark und\r\nSchote in der Milch erw\u00e4rmen. Pfanne zur Seite stellen und Vanillemilch 5 Minuten\r\nziehen lassen. Vanilleschote entfernen. Zucker, Ei, Maisst\u00e4rke und Amaretto verquirlen.\r\nVanillemilch unter R\u00fchren dazugiessen. Alles zur\u00fcck in die Pfanne giessen und unter\r\nst\u00e4ndigem R\u00fchren bis kurz vor den Siedepunkt erhitzen. Pfanne vom Herd ziehen und\r\nkurz weiterr\u00fchren. Sauce durch ein Sieb in eine Sch\u00fcssel giessen. Zum Ausk\u00fchlen eine\r\nKlarsichtfolie auf die Sauce legen, damit sich keine Haut bilden kann. Bis zum Servieren\r\nk\u00fchl stellen."},{"preparation-step":"Kurz vor dem Servieren den Cheesecake in St\u00fccke schneiden und mit der Sauce,\r\nden Apfelspalten und den Bretzeli anrichten."}],"recipe-author":{"name":"
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