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Kristina's cheesecake with apricots

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Ingredients for 1 servings:

  • 200 g flour
  • 1 pinch of salt
  • 1 pinch of baking powder
  • 50 g sugar
  • 1 m.-sized egg(s)
  • 100 g butter
  • 1 tbsp ground almonds, for sprinkling
  • 1 can apricot(s), 540 g drained weight, or 500 g fresh apricots
  • 750 g low-fat curd cheese
  • 300 ml cream
  • 3 m.-sized eggs
  • 150 g sugar
  • 2 packets of vanilla sugar
  • 1 pack of pudding powder (vanilla or cream pudding)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 day 2 hours 40 minutes

very creamy and damn tasty, baked once and again

Knead the ingredients for the shortcrust pastry with the dough hook of a hand mixer until smooth, shape into a ball, and chill for about 1 hour. Line the bottom of a 26 cm springform pan (28 cm is also fine) with baking paper. Line the bottom and sides with the shortcrust pastry. Bake in a preheated oven at 200°C (gas mark 3, fan oven 175°C) for 10 minutes. Allow to cool slightly, then sprinkle with the almonds. Drain the apricots well. Separate the 3 eggs. Beat the egg whites with the vanilla sugar and a pinch of salt until stiff peaks form and set aside briefly. Now beat the 3 egg yolks with the sugar in a large bowl until frothy and fold in the custard powder. Mix together the quark and cream. Add the quark and cream mixture and mix everything well. Finally, carefully fold in the beaten egg whites (using a large spoon with a hole or a hand whisk). Arrange the apricots on the cooled shortcrust pastry base, then spread the quark mixture over it and smooth it out. Bake at 200°C for 20 minutes, then finish baking at just under 170°C (gas mark 2, fan oven 145°C) for 50-60 minutes. Please note: Baking times may vary slightly from oven to oven! Tip: The cheesecake is done when it is golden yellow and the dome in the center is even with the cake (the dome indicates that it is not quite done). Let the cheesecake cool in the oven and never open the oven door immediately, otherwise it will collapse!

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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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