Apricot cheesecake

Ingredients for 1 servings:

• ½ vanilla pod(s)
• 125 g flour
• 100 g almond(s), ground
• 150 g butter
• 75 g sugar
• 1 pinch of salt
• Fat, for the shape
• 1 gr. can/n apricot(s), (drained weight: 500g)
• 1 lemon(s) (untreated)
• 750 g quark (low-fat quark)
• 4 eggs
• 2 egg yolks
• 200 g whipped cream
• 200 g sugar
• 80 g cornstarch
• Powdered sugar, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

particularly fine

Split the vanilla pod lengthwise and scrape out the seeds. Quickly knead the flour, almonds, butter, sugar, and salt into a dough. Wrap the dough in cling film and chill for 30 minutes. Grease the tin. Preheat oven to 175 degrees Celsius. Roll out 2/3 of the dough on a floured surface slightly larger than the tin. Line the tin with dough and pull the dough up to 1 cm below the edge of the baking tin. Drain the apricots in a sieve. Grate the lemon zest and squeeze the lemon. Mix the quark with the eggs, egg yolks, lemon juice and zest, and cream. Mix the sugar and cornstarch and stir into the quark mixture. Place half of the apricots, curved side up, on the cake base. Spread the quark mixture over the apricots on the cake base. Sprinkle the remaining apricots on top. Bake the cake in the oven at 175 degrees Celsius for about 40 minutes. Meanwhile, roll out the remaining dough and cut it into 1 cm wide strips using a pastry cutter. Place the cheesecake in a lattice and bake for another 30 minutes at 175 degrees Celsius. Dust the cheesecake with powdered sugar.