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Apricot cheesecake without a base

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Ingredients for 1 servings:

  • 200 g butter
  • 5 eggs
  • 1 kg quark (low-fat quark)
  • 300 g sugar
  • 2 ½ packets of pudding powder (vanilla)
  • 1 tsp baking powder
  • 1 can apricot(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Preheat the oven to 180°C. Separate the eggs and beat the egg whites until stiff. Line a springform pan with baking paper. Drain the apricots in a sieve. Combine the egg yolks, butter, quark, sugar, custard powder, and baking powder. Fold in the beaten egg whites and pour half of the mixture into the pan. Spread the apricots on top and pour the remaining batter over them. Bake in the oven for about 1 hour. Allow to cool in the pan before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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