Apricot-black currant cheesecake
very easy
90 mins
90 mins
Ingredients
- 200 g Cantuccini (Italian almond biscuits)
- 100 g Butter
- 1 can(s) (425 ml) Apricots
- 125 g Currants
- 600 g Double cream cream cheese
- 300 g Sugar
- 250 g Schmand
- 35 g Cornstarch
- 3 Eggs (size M)
- 1 package Vanillin sugar
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Oil
- 7-10 Tbsp Aluminium foil
Directions
- 1
Spread the bottom of a square springform pan (24 x 24 cm Ø) thinly with oil. Mix the biscuits finely in the universal chopper. Melt butter. Mix butter and biscuit crumbs well and press them evenly onto the bottom of the springform pan.
- 2
Chill for about 30 minutes.
- 3
Put the apricots in a sieve, drain and cut into slices. Wash the currants and remove from the panicles. Mix cream cheese, 200 g sugar, sour cream and starch with the whisk of the hand mixer.
- 4
Separate eggs. Stir egg yolks briefly into the cheese mixture. Beat the egg whites until stiff, then pour in 100 g sugar and vanillin sugar. Fold the beaten egg whites and approx. 2/3 of the currants into the cream cheese mixture.
- 5
Spread the apricots on the biscuit base, carefully spread the cheese cream on top and sprinkle with the remaining currants. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 60-70 minutes until the cream hardly wobbles at all if you carefully shake the tin.
- 6
If the surface becomes too dark, cover with aluminium foil.
- 7
Turn off the oven and let the cake cool down in the oven for about 45 minutes. Remove from the oven and leave to cool in the mould on a cake rack for about 1 hour. Then chill for at least 4 hours, preferably overnight.
- 8
Remove the cake from the edge of the tin and cut into pieces. Dust with icing sugar before serving.
Nutrition Facts
350 kcal
35 g
21 g
5 g
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