No-bake apricot cheesecake

Ingredients for 1 servings:

• 200 g wholemeal butter biscuits or regular butter biscuits
• 120 g butter, melted
• 500 g low-fat curd cheese
• 500 g double cream cheese
• 2 packets of vanilla sugar
• 1 tbsp lemon zest
• 100 g sugar
• 8 sheets of gelatine (beef gelatine or agartine also works, please adjust the amount according to the packaging of the gelatine amount)
• 1 can apricot(s)
• Dark chocolate, melted

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

We start with the biscuit base. To do this, the butter biscuits are finely crumbled and then mixed with the melted butter. This crumb mixture is then poured into a baking dish lined with baking paper (springform pan: 20 to 24 cm), or into a dish with a removable base, and pressed down firmly. The whole thing is then placed in the refrigerator so that the butter can solidify. For the cream, the double cream cheese and the low-fat quark are mixed with vanilla sugar, sugar, and grated lemon zest. We use low-fat quark because it makes the cheesecake less rich, even if it’s not exactly authentic American. You can also replace the quark with the same amount of cream cheese. Next, we move on to the gelatin. The leaves are soaked in cold water for a few minutes. Important: Use really cold water and not warm or lukewarm. Otherwise the gelatin won’t dissolve. After a few minutes, squeeze it out and melt it over very low heat in a saucepan or over a hot water bath, then mix it with a small portion of the cream cheese mixture. This ensures the gelatine sets evenly. The mixed gelatine mixture is then added to the remaining filling and stirred in thoroughly. Once this is done, spread the filling over the biscuit base and refrigerate it for at least 4 hours, or overnight, to set. Before serving, arrange the apricot halves on the cheesecake and drizzle with some chocolate.