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Apricot cheesecake

updated

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Ingredients for 1 servings:

  • 250 g flour, 405
  • 125 g butter
  • 90 g sugar
  • 1 egg(s)
  • 1 pinch of salt
  • 1 can apricot(s), (480 g drained weight)
  • 500 g low-fat curd cheese
  • 120 g sugar
  • 200 g whipped cream
  • 4 eggs
  • some lemon peel, grated

Instructions

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

For the base, knead the flour with butter, sugar, egg, and salt. Wrap the dough in foil and chill for 30 minutes. Drain the apricots. Mix the quark with the sugar, eggs, cream, and lemon zest. Roll out the dough and line a springform pan, pulling up the edges. Pour in the quark mixture and top with the apricots. Bake at 200°C for about 1 hour.

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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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