Italian-style cheesecake with apricots

Ingredients for 1 servings:

• 500 g low-fat curd cheese
• 250 g cream cheese
• 400 g apricot(s)
• 4 m.-sized eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 tbsp lemon juice
• 1 pack of pudding powder, vanilla
• 100 g biscuits (amarettini)
• Sugar granules
• powdered sugar
• Fat, for the shape
• Flour , for the shape

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

without bottom, for 12 pieces

Line a sieve with damp kitchen paper and let the quark drain for 3-4 hours. Score the fresh apricots, scald them in boiling water, then peel off the skins, halve them, and remove the stones. Drain the canned fruit and let it drain. Beat the eggs, sugar, vanilla sugar, and a pinch of salt until very creamy and white. Stir in the quark, lemon juice, and custard powder, then fold in 50g of the amaretti biscuits. Pour about 1/3 of the mixture into a greased and floured 26cm springform pan and smooth it out. Distribute all but 4-6 of the apricots over the quark mixture and pour the rest of the mixture over it. Bake the cake in a preheated oven at 175°C (350°F) with a top/bottom heat for about 60 minutes. Let it rest for at least 15 minutes with the oven door open. Then loosen the edges and let it cool completely. Decorate with the remaining fruit, amaretti biscuits and granulated sugar and dust with icing sugar.