Baked Apple with Cheesecake

Preparation

• 1
  Mix cranberries and 3 tbsp apple juice together and set aside.
• 2
  Wash and dry the apples, cut off the top part of each apple to form a flat apple lid and set aside. Carefully scoop out about three-quarters of the apple flesh with a tablespoon. Remove the core and stem from the scooped-out apple and leave a rim of approx. 1-2 cm so that everything remains stable.
• 3
  Wash and dry the lemon, finely grate some lemon zest, then squeeze out the juice. Set aside the lemon zest for the cheesecake mixture. Mix the squeezed lemon juice with the apple flesh to form a fruit compote.
• 4
  Then add 2 tbsp sugar and 1 tsp water to a pot and let it caramelize. Deglaze with 5 tbsp apple juice, add the fruit compote, and bring everything to a boil, stirring regularly. Let it boil for another minute, stirring constantly. Then remove the finished apple compote from the heat.
• 5
  Preheat oven to 180 °C convection. Then mix cream cheese, 2 tbsp sugar, vanilla powder, lemon zest, egg, and 1/4 tsp cinnamon.
• 6
  Fill the cheesecake mixture into the hollowed-out apples. Tightly wrap the bottom of the apples with aluminum foil, place them on a baking sheet lined with baking paper, and bake in the preheated oven for approx. 25 minutes. In the last 10 minutes of baking, place the previously separated apple lids on the baked apples.
• 7
  Finally, spoon the fruit compote into 4 dessert bowls. Place the finished baked apples on top and drizzle with the baked apple cranberry sauce.
• 8
  Preferably use tart apple varieties for your baked apples. For an extra flavor kick, you can also sprinkle your baked apple with cinnamon sugar or serve it with a scoop of ice cream.