Apricot cantuccini cheesecake
easy
90 mins
90 mins
Ingredients
- 225 g Cantuccini biscuits (Italian almond biscuits)
- 100 g Spoon bikuits
- 125 g Butter
- 300 g Apricots
- 1 kg Low-fat curd
- 500 g Mascarpone
- 250 g Sugar
- 7-10 Tbsp Juice of 1 lemon
- 1 package Vanillin sugar
- 6 Eggs (size M)
- 1 package Pudding powder "Vanilla Flavor"
- 50 g flaked almonds
- 7-10 Tbsp Oil
- 1 Freezer bag
Directions
- 1
Fill 150 g Cantuccini biscuits and lady fingers in a freezer bag, seal and crumble with the cake roll. Melt butter and mix with the crumbs. Lightly brush the bottom of a rectangular springform pan (34 cm x 24 cm; with 7 cm high rim) with oil. Spread the crumbs on top, press firmly. Chill for about 30 minutes.
- 2
Meanwhile wash, halve and stone the apricots. Cut the apricots into pieces. Coarsely chop 75 g Cantuccini biscuits. Mix quark, mascarpone, sugar, lemon juice and vanillin sugar until smooth. Stir in the eggs one by one, stir in the pudding powder. Fold in the apricots and biscuits at the end. Put the mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 50-60 minutes. About 10 minutes before the end of the baking time, sprinkle the cake with flaked almonds.
- 3
Fold in the apricots and biscuits at the end. Put the mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 50-60 minutes. About 10 minutes before the end of the baking time, sprinkle the cake with flaked almonds. Let the cake cool down for about 15 minutes with the oven door open. Take out and let it cool down
- 4
waiting time 3 hours
Nutrition Facts
400 kcal
32 g
23 g
14 g