Apricot cheesecake

Ingredients

Directions

1. 1

   Mix flour, 50 g sugar, 1 packet of vanillin sugar and baking powder in a bowl. Add the egg yolks and butter in pieces and knead first with the kneading hooks of the hand mixer, then with your hands to a smooth shortcrust pastry. Grease a springform pan (26 cm Ø) and dust with flour. Roll out 2/3 of the dough on a floured work surface to a circle (approx. 25 cm Ø), line the bottom of the mould with it. Form the remaining dough into 2 rolls. Place on the edge of the mould and press up the edge by approx. 2 cm. Chill for about 30 minutes.

2. 2

   Put the apricots in a sieve and drain well. In a bowl, mix quark, 150 g sugar, 1 packet of vanilla sugar and 5 eggs with the whisks of the hand mixer. Sieve the pudding powder over the quark mixture and fold in quickly. Pour the quark mixture onto the dough base. Spread the apricots on top

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 60-70 minutes. Leave to cool in the switched-off oven with the oven door half open for approx. 10 minutes. Then let the cake cool down in the tin on a cake rack. Heat apricot jam in a pot. Pass through a sieve, let it cool down a bit and spread it on the apricots. Dust with icing sugar as desired

4. 4

   waiting time approx. 2 1/2 hours