Apricot Cheesecake

Name: Apricot Cheesecake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 14
Ingredients: 125 g Butter; 120 g Ladyfingers; 100 g Amaretti; 300 g Apricots (alternatively 1 425 ml tin); 1 kg Edible quark (20 % fat); 200 g Sugar; 3 TABLESPOONS Lemon juice; 4 Eggs (size M); 1 package Pudding powder "Vanilla Flavor"; 1 TABLESPOON Semolina; 7-10 Tbsp Mint leaves and amaretti; 7-10 Tbsp Oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 14

125 g Butter
120 g Ladyfingers
100 g Amaretti
300 g Apricots (alternatively 1 425 ml tin)
1 kg Edible quark (20 % fat)
200 g Sugar
3 TABLESPOONS Lemon juice
4 Eggs (size M)
1 package Pudding powder "Vanilla Flavor"
1 TABLESPOON Semolina
7-10 Tbsp Mint leaves and amaretti
7-10 Tbsp Oil

Directions

1
Melt the butter. Finely crumble the biscuits and amaretti and mix with the butter. Take 3 tablespoons aside. Spread the bottom of a springform pan (26 cm Ø) with oil. Spread the crumb mixture over it, press it down to a smooth base and put it in the fridge. Carve the apricots crosswise. Dip briefly into boiling water, rinse with cold water and peel the skin. Halve and stone the fruit. Cut the fruit flesh into slices. Mix quark, sugar, lemon juice, eggs, pudding powder and semolina to a smooth mixture. Stir in 1 tablespoon of cookie crumbs. Spread half of the mixture on the crumb base. Spread apricot slices on top except for a few slices for decoration. Add the rest of the mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Loosen the cake edge with a knife and let it cool down on a cake rack for about 2 hours. Decorate with mint leaves, retained apricot wedges and amaretti. Sprinkle with 2 tablespoons of breadcrumb mixture
2
On 16 pieces:
3
waiting time approx. 2 hours