Apricot Cheesecake

Ingredients

Directions

1. 1

   Roughly chop the chocolate and melt it together with the coconut oil in a warm water bath. Mix liquid chocolate and cornflakes well. Grease a coated springform pan (26 cm Ø) with oil and put a good 2/3 of the chocolate cornflakes in the pan as a base. Place the mould in a cool place for about 30 minutes. Spread the rest of the chocolate cornflakes on a large sheet of baking paper and let it also set. Soak the gelatine in cold water. Drain the apricots well on a sieve. Wash the lemon hot, dab dry and finely grate the peel. Squeeze the lemon. Whip cream until stiff and chill. Mix quark, sugar, vanillin sugar, lemon juice and zest. Squeeze the gelatine, dissolve and mix with 2 tablespoons of quark cream. Stir the gelatine mixture into the remaining cream and fold in the cream. Put about 1/3 of the cheese cream on the crossiboden and cover with apricots. Add the rest of the quark cream and spread it out slightly wavy. Chill the cake for at least 4 hours, preferably overnight. Use a long knife to remove the cake from the bottom of the springform pan (if necessary, hold the pan briefly over a pot of hot water to make it easier to remove). Lift the cake onto a cake plate and, if necessary, cut it into cake pieces with a long knife (dipped in hot water). Decorate the cake with chocolate crosses and dust with cocoa. You can also spread chocolate crosses on the soft cheese-cream to make sure they lie firmly on the cake. But then the cake is more difficult to cut

2. 2

   On 16 pieces:

3. 3

   waiting time approx. 4 1/2 hours