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Apple purée cheesecake

Tyrolean recipes - farm recipes

Dessert

Apple purée cheesecake

ingredients ( ingredients for 4 glasses )

100g biscuits (e.g. cereal or butter biscuits)
40 g butter
1 dspn vanilla sugar
500 g apple purée
150 g cottage cheese
50 g mascarpone cheese
2 dspn sugar
100 g cream
mint or caramelised walnuts to garnish

preparation

To make the base, finely crumble the biscuits, then mix the melted butter and vanilla sugar in with the biscuit crumbs. Distribute the mixture in 4 glasses, fill with the cold apple purée and smooth over the top. To make the mousse, beat and froth the cottage cheese with the mascarpone and sugar. Beat the cream until stiff and fold into the cream cheese mousse mixture. Pipe the mousse into the apple purée with a piping bag. Garnish with mint or caramelised walnuts.

Patrizia Prantl Karnutsch from Schrenteweinhof  'Red Rooster' farm in Lana wishes you happy cooking.
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