Apricot cheesecake

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Mix 150 g flour, 75 g brown sugar, 1 packet of vanillin sugar, baking powder and salt in a bowl. Add butter in pieces and knead everything into crumbles using the dough hooks of the hand mixer. Put the dough into a greased springform pan (26 cm Ø) and press it to a flat bottom by hand. Put it in a cold place. Cut 8 apricots crosswise, place them in boiling water and let them stand for 1-2 minutes. Rinse cold, peel skin, halve fruit and stone.

2. 2

   Stir sour cream, 150 g sugar, 1 sachet vanilla sugar, 5 tablespoons orange juice, curd and cream cheese until smooth with the whisk of the hand mixer. Stir in the eggs one after the other. Sift 2 tablespoons of flour over the eggs and fold in. Sprinkle the base with 1 tablespoon of brown sugar, add 1/2 of the cheese mixture. Spread apricot halves on top. Spread the rest of the curd mixture on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-75 minutes (stick test). At the end of the baking time, cover with aluminium foil if necessary. Let the cake cool down in the mould on a cake rack. Halve 2 apricots, stone them, cut them into pieces and puree them finely with 5 tablespoons of orange juice. Mix sour cream and 1 tablespoon of sugar.

3. 3

   Spread the rest of the curd mixture on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-75 minutes (stick test). At the end of the baking time, cover with aluminium foil if necessary. Let the cake cool down in the mould on a cake rack. Halve 2 apricots, stone them, cut them into pieces and puree them finely with 5 tablespoons of orange juice. Mix sour cream and 1 tablespoon of sugar. Spread the sour cream on the cake, leaving 2-3 cm space to the edge. Sprinkle the sour cream with some purée. Cut 2 apricots into slices. Cut the cake into pieces, arrange on a plate and decorate with apricot slices. If necessary, add the rest of the sauce.

4. 4

   Spread the sour cream on the cake, leaving 2-3 cm space to the edge. Sprinkle the sour cream with some purée. Cut 2 apricots into slices. Cut the cake into pieces, arrange on a plate and decorate with apricot slices. If necessary, add the rest of the sauce.

5. 5

   2 1/2 hours waiting time

Nutrition Facts

KCAL
290 kcal

CARBS
32 g

FATS
14 g

PROTEINS
9 g