Cheesecake with apricot puree

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 60 g sugar
• 150 g quark, well drained
• 5 tbsp milk
• 4 tbsp oil
• some flour for the work surface
• 450 g apricot(s) from the can
• 4 eggs
• 1 tsp lemon juice
• 500 g quark
• 400 g cream cheese
• 100 g sugar
• 1 packet of vanilla pudding powder

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 50 minutes

makes about 12 pieces

Place the flour, baking powder, salt, and sugar on a work surface. Knead into a smooth dough with the well-drained quark, milk, and oil. Add a little more flour or milk as needed. Wrap in cling film and refrigerate for 60 minutes. Preheat the oven to 180°C (conventional heat: 160°C). Line a 26cm springform pan with baking paper. Knead the dough again on a floured work surface, roll it out, and line the pan, forming a raised edge. For the topping, drain the apricots. Finely purée 150g of them, adding a little canned apricot juice if desired. Chop the rest into small pieces. Separate the eggs and beat the egg whites with the lemon juice until stiff peaks form. Beat the egg yolks with the quark, cream cheese, sugar, and custard powder until smooth. Fold in the beaten egg whites and apricot pieces. Pour the mixture into the tin, smooth it out, and bake in the oven for about 75 minutes. If the cake starts to get too brown, cover with baking paper. Remove from the tin and let cool. Remove from the tin and serve drizzled with the apricot puree.