Cheesecake with blackberries and apricots

Ingredients for 1 servings:

• 100 g blackberries, also possible frozen
• 250 g sugar
• 175 g flour
• 100 g butter
• 1 tsp baking cocoa
• 1 can apricot(s), approx. 425 g
• 3 eggs
• 10 g vanilla sugar
• 1 pinch of salt
• 500 g low-fat curd cheese
• 300 g double cream cheese
• 1 packet of vanilla pudding powder
• n. B. Grease for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Sort and wash fresh blackberries, thaw frozen berries. Knead 75g sugar, flour and butter into crumbles and halve. Knead one half with cocoa powder. Chill both types of crumble for approx. 30 minutes. Drain and drain the apricots. Halve or slice them depending on their size. Beat the eggs, remaining sugar, vanilla sugar and salt until creamy. Stir the quark and cream cheese as well as the custard powder into the egg mixture. Fold in the blackberries and apricots. Grease an 11 x 30 cm loaf tin and line it with baking paper (30 x 26 cm). Place approx. 2/3 of both types of crumble into the tin and press it into the base. Pour in the quark mixture. Spread the remaining crumble on top. Bake at 175°C (top/bottom heat) or 150°C (fan oven) for approx. 1 – 1.5 hours on the middle rack. Remove the cake from the oven and let it cool in the pan for about 30 minutes. Then remove the cake from the pan and let it cool completely. Note: The sugar can be reduced by 10-15% if desired.