John Myers
Cheesecake – with Apricots and Sprinkles
The perfect cheesecake – with apricots and sprinkles recipe with a picture and simple step-by-step instructions.
- For the crumble batter:
- 200 g Soft butter
- 400 g Flour
- 150 g Sugar white
- 1 packet Vanilla sugar
- 2 tablespoon Apple juice
- For the filling:
- 400 g Quark
- 250 g Mascarpone
- 3 Free range eggs
- 120 g Sugar white
- 1 tablespoon Semolina
- 2 tablespoon Lemon juice
- 1 packet Vanilla pudding
- 1 Can Apricot canned drained weight 480 grams
- Process the softened butter with the sugar, flour, vanilla sugar and apple juice in a mixing bowl to make streusel. Place half of the crumble on the bottom of a prepared spring form and press firmly. Put the other half aside.
- Pour the apricots into a colander and drain. Mix the quak, mascarpone and sugar in a mixing bowl. Stir in the eggs one by one. Stir in the semolina, lemon juice and vanilla pudding.
- Spread the quark mixture on the crumble base and smooth it out. Spread the apricots tightly over the mixture. Now distribute the remaining crumble on the apricots.
- Place the cake in the oven preheated to 150 degrees (fan oven) and bake for about 60 minutes. When the baking time is over, take it out of the oven, let it cool down for 15 minutes, remove the spring form rim and let it cool down.
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