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Moist cheesecake with apricots and crumble

updated

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Ingredients for 1 servings:

  • 200 g butter, soft
  • 400 g flour
  • 150 g sugar
  • 1 packet of vanilla sugar
  • 2 tbsp apple juice
  • 500 g quark
  • 120 g sugar
  • 3 eggs
  • 1 tbsp semolina
  • 2 tbsp lemon juice
  • 1 pack of pudding powder, vanilla
  • 1 can apricot(s)
  • Powdered sugar for dusting

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Knead the flour with the softened butter, sugar, vanilla sugar, and apple juice to form crumbles and chill the crumbles. Mix together the quark, sugar, lemon juice, eggs, pudding powder, and semolina. Place half of the crumbles on the bottom of a greased and floured springform pan and press down firmly. Pour the quark cream into the pan and smooth it out. Spread the apricots and the rest of the crumbles on top. Bake in a preheated oven (convection oven) at 150°C for about 60 minutes. After baking, loosen the cake from the sides and let it cool for 1.5-2 hours. Dust with icing sugar before serving.

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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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