Advocaat cheesecake with apricots

Name: Advocaat cheesecake with apricots
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 1.25 kg Apricots; 150 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 packs (175 g each) Cream cheese double cream; 1 package Pudding powder "Vanilla Flavor"; 1 kg Low-fat curd; 100 ml Egg liqueur; 7 Eggs (size M); 75 g Hazelnut brittle; 3 TABLESPOONS Apricot Jam; 7-10 Tbsp Fat and semolina

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

1.25 kg Apricots
150 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 packs (175 g each) Cream cheese double cream
1 package Pudding powder "Vanilla Flavor"
1 kg Low-fat curd
100 ml Egg liqueur
7 Eggs (size M)
75 g Hazelnut brittle
3 TABLESPOONS Apricot Jam
7-10 Tbsp Fat and semolina

Directions

1
Wash the apricots, halve, stone and cut into slices. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Add cream cheese and stir in.
2
Sift the pudding powder onto it and mix. Stir in the quark and advocaat. Stir in the eggs one by one. Pour the quark mixture onto a greased, semolina-spread pan of the oven (approx. 32 x 39 cm; 3.5 cm deep), smooth str
3
Spread the apricots evenly on top. Sprinkle with brittle and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-55 minutes. Pass the jam through a sieve.
4
Remove the cake from the oven, place it on a grid, brush the still warm apricots with jam and let them cool down. Cut into pieces and arrange. Whipped cream tastes good with it.