Apricot chocolate cheesecake with crumble

Ingredients for 16 servings:

• 250 g butter
• 300 g flour
• 15 g cocoa powder
• 2 packets of vanilla sugar
• 1 pinch of salt
• 4 eggs, size M
• 250 g sugar
• 75 g white chocolate
• 1 can apricot(s), approx. 800 ml
• 40 g durum wheat semolina
• 800 g low-fat curd cheese

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 50 minutes

for a 26cm springform pan

Cut 175g of butter into small cubes. Knead the flour, butter cubes, cocoa powder, 1 sachet of vanilla sugar, salt, 1 egg, and 125g sugar into crumbles, first using the dough hook of a hand mixer, then by hand. Grease a 26cm springform pan. Preheat oven (175°C top/bottom heat, 150°C fan-assisted oven). Place about half of the crumbles into the pan and press into a smooth base. Then refrigerate the pan and the remaining crumbles. Chop the chocolate and melt it in a water bath. Drain the apricots. Beat 75g butter, 1 sachet of vanilla sugar, and semolina with the whisk of a hand mixer until creamy. Mix in 3 eggs, quark, chocolate, and 125g sugar for 2 minutes. Pour half of the cheese mixture into the pan and arrange the apricot halves on top. Spread the remaining mixture over the top. Bake in the preheated oven on the bottom rack for about 35 minutes. Remove the cake from the oven and spread the remaining crumb topping over the cheese mixture. Bake the cake at the same temperature for another 30-35 minutes.