John Myers
Bottomless Cheesecake with Apricots
The perfect bottomless cheesecake with apricots recipe with a picture and simple step-by-step instructions.
- 40 g Diabetic sweets e.g. from Canderel
- 4 Eggs
- 120 g Butter
- 1000 g Curd cheese 20%
- 40 g Food starch
- 30 g Semolina
- 1 Pck. Lemon baking flavor
- 2 Glasses Apricots (from Natreen), drained weight approx. 200 g
- 2 leaf Gelatin
- Preheat the oven to 175 ° O / bottom heat. Line a 24-26 springform pan on the bottom with baking paper and grease the edge. Drain the apricots in a colander. Fill and store about 1/3 of the juice.
- Melt the butter in a saucepan over a mild heat and let it cool down lukewarm. Then put in a bowl with the diabetic powder and eggs and whip until frothy. Mix the semolina and cornstarch and stir into the egg mixture. Then fold in the quark and lemon aroma until everything has combined well.
- Fill the quark mixture into the mold and spread the apricot halves on the surface. Put the tin in the middle of the oven and bake for 60 – 70 minutes. If the surface browns too quickly, cover the cake with foil halfway through the baking time. Then let the cake cool in the oven with the door slightly open. When it is lukewarm, take it out of the oven and let it cool down completely.
- In the meantime, soak the gelatine in cold water. Gently heat the stored fruit juice in a saucepan, remove it from the stove and dissolve the softened, slightly squeezed gelatine in it. Then glaze the surface of the cake with it spoon by spoon.
- When the glaze has set, dust the surface with the sprinkling sweetness and small (unsweetened) dots of whipped cream can be placed on it as an additional small decoration.
- This cake is not only tasty for a diabetic ………. if you are not told, you will not taste any difference …… ;-)))
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