Apple Spiral Cheesecake

Place cookies in a freezer bag, seal the bag and crumble the cookies with a rolling pin or saucepan.

In a small bowl, mix the crumbled cookies with the melted butter. Pour the mixture into a springform pan and press down well on the bottom with the back of a spoon. Place the springform pan in the refrigerator for 15 minutes.

In a large bowl, beat the eggs, sugar, cream cheese, sour cream, vanilla pulp, lemon juice and zest with a mixer on medium speed until smooth.

Wash the apples and cut into long strips using a spiral slicer. Form the apple strips into a rosette.

Preheat the oven to 220 °C (top/bottom heat).

Take the springform pan out of the refrigerator and pour the cream cheese mixture into the pan using the back of a spoon so that the filling does not tear any holes in the cookie base. Now let everything rest for 5 minutes and place the apple rosette on top.

Put the springform pan in the oven and bake the cake at 220 °C for 15 minutes. Then turn the temperature down to 135 °C and bake the cake for 1 hour.

Dust the cooled cheesecake with powdered sugar.

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