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Apricot cheesecake

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Ingredients for 12 servings:

  • 1 pack of dough (shortcrust pastry, ready-made product)
  • 1 tbsp almond(s), ground
  • 1 can/n apricot(s)
  • 500 g quark, low-fat
  • 200 g sweet cream
  • 2 eggs
  • 100 g sugar
  • 1 packet of vanilla sugar
  • 2 tbsp pudding powder, vanilla

Instructions

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

Line a springform pan with the rolled-out pastry. Prick several times with a fork. Bake in the preheated oven for 15 minutes (E: 200°C, fan oven: 170°C, gas mark 3). Let cool slightly, then sprinkle with almonds. Arrange the drained apricots on top. Beat the quark with the cream until smooth. Beat the eggs, sugar, and vanilla sugar until frothy, then fold into the quark cream along with the vanilla pudding powder. Spread over the apricots and smooth. Bake in the preheated oven for approximately 60 to 70 minutes (E: 170°C, fan oven: 150°C, gas mark 1.5).

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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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