John Myers
Apricot Cheesecake
The perfect apricot cheesecake recipe with a picture and simple step-by-step instructions.
- For the dough:
- 250 g Flour
- 125 g Cold butter
- 90 g Sugar
- 1 Egg
- 1 pinch Salt
- For the filling:
- 500 g Lowfat quark
- 120 g Sugar
- 200 g Cream
- 4 Eggs
- 1 packet Vanilla pudding
- 1 packet Lemon zest
- 500 g Apricot fresh
- In a bowl, knead the flour, sugar, egg, salt and butter well. Shape the dough into a ball and place in the refrigerator for 30 minutes.
- Mix the quark, sugar and cream well in a bowl. Add the vanilla pudding and lemon zest and stir in.
- Halve the apricots and remove the stone. Put the dough in the prepared springform pan, roll it out on the floor and pull up an approx. 4 cm high rim. Now pour in the mixture and distribute the apricot halves on top with the curvature facing up.
- Place the cake in the oven preheated to 200 degrees (top – bottom heat) and bake for about 60 minutes. After the baking time, take it out of the oven, let it cool down for 20 minutes, remove the edge of the springform pan and let the cake cool down.
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